Bagel Lover

What is bagel?

A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they're baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn't contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, lox and cream cheese. Miniature cocktail-size bagels can be split, topped with a spread and served as an hors d'oeuvre.

Note: The dough may also be flavored to produce many traditional varieties: salt, onion, garlic, egg, pumpernickel, rye. There are also many nontraditional modern varieties: tomato dill, cajun, bran, sourdough, whole wheat, multigrain, cinnamon-raisin, cheese, caraway, blueberry, and muesli among others. Bagels may be topped with seeds such as poppy or sesame, which are baked onto the outer crust. A related bread product is a bialy, which has no hole, is often onion or garlic-flavored, and is less crispy on the outside. Though often made with sugar, malt syrup, or honey, bagels should not be confused with doughnuts (donuts).


Types of Bagel

The two most prominent styles of traditional bagel in North America are the Montreal bagel and the New York-style bagel. The Montreal bagel contains malt and egg but no salt; it is boiled in honey-sweetened water before baking in a wood oven; and it is predominantly either of the “black seed” (poppy) or “white seed” (sesame) variety. The New York bagel contains salt and malt and is also boiled prior to baking in a standard oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal bagel is smaller (though with a larger hole), chewier, and sweeter.

In addition to the plain bagel, variants feature seasoning on the outside, including sesame, garlic, poppy seed, onion, rye, and salt. The “everything” bagel is a mixture of all of the above. Other versions which change the dough recipe include cinnamon, raisin, blueberry, pumpernickel, egg and sourdough. Green bagels are sometimes created for St. Patrick's Day. Many chains now offer bagels in flavors such as chocolate chip, French toast, asiago cheese, olive and bacon.


* Let's make 18 bagels

cups of warm water
2 Tbsp. active dry yeast
1 tsp. brown sugar
1/4 cup of oil
1 Tbsp. salt
5 or more cups flour (mixture of white and whole wheat)
4 quarts of water
2 Tbsp. of brown sugar

Dissolve yeast in warm water. Add 1 tsp. sugar, oil and salt. Stir in four cups of the flour. Add flour a little at a time until the dough is too stiff to beat. Knead the dough for 10 minutes, adding enough flour so that it is elastic but not too stiff. Let dough rise in a greased bowl in a warm place until doubled in bulk. Punch down, knead for a few minutes and divide into 18 pieces. Roll each one into a rope 1 inch in diameter and 6 inches long. Form rings, pinching the ends together firmly.

Preheat oven to 375º. Bring 4 quarts of water to a boil, adding 2 Tbsp. of brown sugar. Drop 4 or 5 bagels at a time into the boiling water. Turn them with a long-handled spoon after they rise to the surface and boil for an additional minute. Lift them out with a slotted spoon and let them rest on a greased cookie sheet while boiling the next 4 or 5 in the same manner. Bake for 25 to 30 minutes, until golden brown.


Do you like Bagel Sandwich?

* Smoked Salmon Suprise
Sesame Bagel, Smoked Salmon; Cream Cheese, Fresh Dill, Chopped Red Onion, Fresh Black Pepper, Splash of Lemon Juice

* Soft Crab
Sun-Dried Tomato Bagel, Shelled Crab; Chopped Lettuce, Fresh Dill, Tartar Sauce, Fresh Black Pepper, Splash of Lemon Juice


* Cajun Chicken
Jalapeno & Herb Bagel; Sliced Cajun Chicken; Chopped Capers, Chopped Lettuce, Dash of Mayonnaise, Fresh Black Pepper

* Fresh Veggie Melt
Jalapeno & Herb Bagel; Seasonal Vegetables, Hand-cut, Tossed with Balsamic Vinaigrette, and Melted Swiss Cheese

* Grilled Chicken & Bacon Melt
Onion Bagel; Grilled Chicken Breast with Melted Cheddar Cheese, Crisp Bacon, Ripe Tomato and Mayo

* Pastrami Favorite
Plan Bagel; Hot Pastrami, Melted Swiss cheese, Onions with Mustard

* Mushroom Breakfast
Garlic Bagel; Portabella Mushroom, Baby Spinach, Egg and Ketchup

* Chicken Caesar
Plan Bagel; Grilled Chicken, Sweet Pepper, Rocket, Parmesan and Caesar Mayo

Always remember that bagels taste best fresh out of the oven. In order to preserve the freshness and taste of the bagel for consumption within the next five to seven days, allow them to cool in a paper bag and then store them in a freezer in a closed paper bag which is wrapped tightly inside a larger, plastic bag. Some people omit the paper bag and just freeze their bagels in a plastic bag. To thaw, moisten lightly with cool water and toast or bake. Bagels freeze well for up to six months.


Hmm...get me some bagel! Thanks Darling:)

Thanks answers and corbis