From a purist and traditional standpoint, a bagel is a round yeast roll with a hole in the middle. The shape is important — the name translates to "bracelet" in German. There's no egg in the dough, and malt is used in place of sugar.
A bagel is made by first cooking it in water — very hot boiling water — for one or two minutes to lock in its flavor. Then it's browned in the oven to create that hard, delectable crust. This process produces a dense, chewy roll with a crisp exterior, no doubt giving rise to the name "cement doughnut. Bagels made in the Middle East sometimes skip this step. Some old-time bagel makers insist that the product should be allowed to sit for up to 24 hours before consumption to capture the full spectrum of its taste and flavors.
This can be a tricky process because bagels are at first delightfully spongy, but they can quickly turn tough and jaw-breaking chewy when they're exposed to air.
Of course, bagels have evolved over the years to include not only egg to make the roll a bit lighter, but also spices, herbs, and fruit to give added flavor. A common misconception is that "water bagels" are all bagels that are cooked in water, but by definition, all American bagels are cooked in water then browned in the oven. Technically, water bagels are those made with water in the dough, specifically with no egg or flavoring additions.
New York is said to be famous for its bagels because of the unique chemical composition of its water. This type of bagel is something of a throwback in this day and age. Bagels are not ideal for those on low-carb diets — at least unless they've made a determined decision to cheat.
Like other Jewish foods, bagels are designed to be kosher or pareve , meaning that they conform with the rules of Jewish dietary law. When making bagels, the cook uses a bagel dough, which typically contains flour, yeast , salt, water, and a sweetener such as sugar or honey. Some regional bakers add egg to their bagels for a more chewy texture, and others add things like cinnamon, raisins, dried fruit, and other flavorful accents.
The dough is mixed, kneaded, and allowed to rise. Next, the bagels are formed, typically by making small chunks of dough into logs which are joined together. The bagels are allowed to rise slightly before proceeding to the next step.
After the bagels have risen, they are slipped into boiling water for approximately six minutes before being removed and baked. If the cook wishes to add a topping such as nuts, seeds, or onion, the tops of the bagels are brushed with egg and the topping is sprinkled on top before baking. After baking, the bagels are allowed to fully cool on racks and then packaged or eaten.
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