https://www.cookipedia.co.uk/wiki/index.php?title=Bagels&feed=atom&action=historyBagels - Revision history2024-03-29T08:24:12ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Bagels&diff=228856&oldid=prevChef at 13:39, 11 March 20142014-03-11T13:39:42Z<p></p>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Various bagels]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Various bagels]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>A '''bagel''' is a [[bread]] product, traditionally made of yeasted [[wheat]] dough in the form of a roughly hand-sized ring which is first [[boiled]] in water and then [[baked]]. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with [[seeds]] baked onto the outer crust, with the traditional being [[poppy]] or [[sesame seeds]]. Some have [[salt]] sprinkled on the surface of the bagel.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>A '''bagel''' is a [[bread]] product, traditionally made of yeasted [[wheat]] dough in the form of a roughly hand-sized ring which is first [[boiled]] in water and then [[baked]]. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with [[seeds]] baked onto the outer crust, with the traditional being [[poppy]] or [[sesame seeds]]. Some have [[salt]] sprinkled on the surface of the bagel.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam-bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam-bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel.</div></td></tr>
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</table>Chefhttps://www.cookipedia.co.uk/wiki/index.php?title=Bagels&diff=228082&oldid=prevChef at 18:25, 17 January 20142014-01-17T18:25:18Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 18:25, 17 January 2014</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Various bagels]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Various bagels]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>A '''bagel''' is a [[bread]] product, traditionally made of yeasted [[wheat]] dough in the form of a roughly hand-sized ring which is first [[boiled]] in water and then [[baked]]. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with [[seeds]] baked onto the outer crust, with the traditional being [[poppy]] or [[sesame seeds]]. Some have [[salt]] sprinkled on the surface of the bagel.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>A '''bagel''' is a [[bread]] product, traditionally made of yeasted [[wheat]] dough in the form of a roughly hand-sized ring which is first [[boiled]] in water and then [[baked]]. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with [[seeds]] baked onto the outer crust, with the traditional being [[poppy]] or [[sesame seeds]]. Some have [[salt]] sprinkled on the surface of the bagel.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline"><GoogleBanner></GoogleBanner></del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Bagels have become a popular bread product in the United States, Canada and the United Kingdom especially in cities with large Jewish populations, such as Boston, Chicago, New York, Los Angeles, Montreal, Toronto, London and Leeds, each with different ways of making the bagel. Like [[English muffins]] and other bakery products, bagels are available (either fresh or frozen, and often in many flavour varieties) in practically all major supermarkets.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Bagels have become a popular bread product in the United States, Canada and the United Kingdom especially in cities with large Jewish populations, such as Boston, Chicago, New York, Los Angeles, Montreal, Toronto, London and Leeds, each with different ways of making the bagel. Like [[English muffins]] and other bakery products, bagels are available (either fresh or frozen, and often in many flavour varieties) in practically all major supermarkets.</div></td></tr>
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<p><b>New page</b></p><div>[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Various bagels]]<br />
A '''bagel''' is a [[bread]] product, traditionally made of yeasted [[wheat]] dough in the form of a roughly hand-sized ring which is first [[boiled]] in water and then [[baked]]. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with [[seeds]] baked onto the outer crust, with the traditional being [[poppy]] or [[sesame seeds]]. Some have [[salt]] sprinkled on the surface of the bagel.<br />
<GoogleBanner></GoogleBanner><br />
Bagels have become a popular bread product in the United States, Canada and the United Kingdom especially in cities with large Jewish populations, such as Boston, Chicago, New York, Los Angeles, Montreal, Toronto, London and Leeds, each with different ways of making the bagel. Like [[English muffins]] and other bakery products, bagels are available (either fresh or frozen, and often in many flavour varieties) in practically all major supermarkets.<br />
<br />
Bagels were derived from the similarly shaped doughnuts and from the similarly textured bialys, primarily because of the cooking method amongst other differences. Russian bubliks are very similar to bagels, but are somewhat bigger, have a wider hole, and are drier and chewier. [[Pretzels]], especially the large soft ones, are also much like bagels, the main exceptions being the shape and the alkaline water bath that makes the surface dark and glossy.<br />
===Preparation===<br />
Bagels with [[cream cheese]] and [[lox]] (cured [[salmon]]) are considered a traditional part of American Jewish cuisine (colloquially known as lox and a schmear).<br />
<br />
At its most basic, traditional bagel dough contains [[wheat flour]] (without germ or bran), [[salt]], water, and [[yeast]] [[leavening]]. Bread flour or other high [[gluten]] flours are preferred to create the firm and dense bagel shape and texture. Most bagel recipes call for the addition of a sweetener to the dough, often [[barley]] [[malt]] (syrup or crystals), [[honey]], or [[sugar]]. [[Leavening]] can be accomplished using either a [[sourdough]] technique or using commercially produced [[yeast]].<br />
<br />
Bagels are traditionally made by:<br />
<br />
* mixing and kneading the ingredients to form the [[dough]]<br />
* shaping the dough into the traditional bagel shape, round with a hole in the middle<br />
* [[proofing]] the bagels for at least 12 hours at low temperature (40-50 degrees F = 4.5-10°C)<br />
* [[boiling]] each bagel in water that may or may not contain additives such as [[lye]], [[baking soda]], [[barley]] [[malt]] syrup, or [[honey]]<br />
* [[baking]] at between 175°C and 315°C (about 350 to 600 degrees F)<br />
<br />
It is this unusual production method which is said to give bagels their distinctive taste, chewy texture, and shiny appearance. In the context of Jewish culture, this process provided an additional advantage in that it could be followed without breaking the no-work rule of the Sabbath. The dough would be prepared on the day before, chilled during the day, and [[boiled]] and [[baked]] only after the end of the Sabbath, therefore using the Sabbath as a productive time in the bagel-making process (as the dough needs to slowly rise in a chilled environment for a time before cooking).<br />
<br />
In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam-bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel.<br />
[[Category:Ingredients]]<br />
[[Category:Prepared foods]]<br />
[[Category:Nuts grains and seeds]]<br />
</div>Klapaucius