Bagels, the ubiquitous bread roll introduced to the world by Jewish bakers from Poland, are fascinating.
Their explosion from a food primarily of the Jewish diaspora to mainstream staple; their production method, as one of the very few doughs that are cooked twice; and the speed at which a skilled bagel maker can shape them are all intriguing.
But what’s more intriguing than any of that? Eating them! Make mine a fresh, untoasted, New York everything bagel with cream cheese, lox, capers, and red onion. That and a cup of coffee make the perfect Sunday breakfast.
|3 minutes slow, 5 minutes fast
|20 minutes @ ambient temp.
|Batards 150 mm
|40 minutes at 35°C 80%RH
|2 minutes in boiling water
|20 minutes @ 230°C