bake - May 2013 - 44
Revisiting
a Classic…
The Bagel
How does a food become a classic? There are a few common
the customs of these early bakers, the New York bagel is still
features to consider: the food has a unique history that often
produced using high-quality ingredients combined with tradi-
approaches myth status; there is an ultimate “gold standard” to
tional methods.
which all variations are compared; and there is a common familiarity that transcends geographic and generational differences.
The dough-making process is similar to other bread-making.
Let’s consider the BAGEL.
The formula is lean using flour, compressed yeast, salt and malt
syrup. Many shops use from 100 to 300 lb of high-gluten flour
History or myth?
in one batch. They run fairly stiff dough using only 48% to 50%
It’s widely accepted that bagels came to the United States from
hydration. Many claim the water — that New York water — is
the Jewish immigrants of Eastern Europe, but there appears to
the key to making the gold-standard bagel. No baker is able to
be debate on the true European origins of the bagel. One side
explain it, but they are adamant that their water is essential to
claims the first bagel was introduced in 1683 when a Viennese
making the best bagel in the world.
baker wanted to pay tribute to Polish King Jan Sobieski for
saving the people of Austria from Turkish invaders. Since the
Today, many bagel shops are mechanized, but there are still
king was known to have a passion for riding, the baker made
a few places that have held to the tradition of hand-forming.
rolls in the shape of a stirrup, known in German as breugel.
Once formed, bagels are proofed until they have doubled in
size. They are then dropped into a huge vat of boiling water for
The other side notes that the first printed reference of bagels
a few minutes. This quick boiling gives them their shiny crust.
came even earlier, in 1610, in the Community Regulations of
And finally, they are placed on canvas-covered wooden trays
Krakow, Poland. These regulations stated that “bagels would be
and baked in conventional reel ovens until done.
given as a gift to any woman in childbirth.” The ring shape may
have been seen as a symbol of life.
Classic test #2: A gold standard exists – pass!
Bagels galore
Classic test #1: Unique history – pass!
Once the product of small, specialty bakeries on the East
The New York bagel
Coast, the bagel is now seen in bakeries, restaurants, and
Walk down virtually any street in New York and you will spot
grocery stores all over the country. Beyond just breakfast
people in cafes, along the sidewalks, or running into a subway
bread, the bagel is now used as sandwich bread and can be
station enjoying the noble roll with a hole — hard and crusty on
found in snack foods as a dried chip.
the outside, soft and warm on the inside; the New York bagel.
Bagel formulation has adapted to regional tastes and the needs
New York City is the domestic birthplace of the bagel. In the
of an expanded distribution network. The traditionally lean
late 1800s, Eastern European immigrants brought their skills as
formula can now include sugar, fat, dough strengtheners and
bagel bakers to the city, and by 1915 a bagel bakers’ union was
conditioners, as well as shelf-life extenders. Besides the richer
formed to maintain the art and science of the craft. Carrying on
dough, the traditional flavors of salt, egg, onion, rye and plain
44 < MAY 2013 | bakemag.com
http://www.bakemag.com
bake - May 2013
Table of Contents for the Digital Edition of bake - May 2013
bake - May 2013
editor’s note - THE MERCHANDISING ISSUE: the details matter
Contents
News bites
management - Red Envelope Specials
tax tips - Send Them, Deduct It
labor front - Regulations on the Horizon
legislation - Plan Ahead for Health Insurance
ingredients - Raisins in Snack Foods
mindful design
the essentials of aesthetics
displays that pop, rock and roll
What’s Old is New
Revisiting a Classic… The Bagel
Cake Pops Save Dough
Complement Your Cakes
Soup and Sandwich Specials
Products
Ad Index
bake - May 2013 - bake - May 2013
bake - May 2013 - 2
bake - May 2013 - editor’s note - THE MERCHANDISING ISSUE: the details matter
bake - May 2013 - 4
bake - May 2013 - Contents
bake - May 2013 - 6
bake - May 2013 - 7
bake - May 2013 - News bites
bake - May 2013 - 9
bake - May 2013 - 10
bake - May 2013 - 11
bake - May 2013 - management - Red Envelope Specials
bake - May 2013 - 13
bake - May 2013 - tax tips - Send Them, Deduct It
bake - May 2013 - 15
bake - May 2013 - labor front - Regulations on the Horizon
bake - May 2013 - 17
bake - May 2013 - legislation - Plan Ahead for Health Insurance
bake - May 2013 - 19
bake - May 2013 - ingredients - Raisins in Snack Foods
bake - May 2013 - 21
bake - May 2013 - mindful design
bake - May 2013 - 23
bake - May 2013 - 24
bake - May 2013 - 25
bake - May 2013 - 26
bake - May 2013 - 27
bake - May 2013 - 28
bake - May 2013 - 29
bake - May 2013 - the essentials of aesthetics
bake - May 2013 - 31
bake - May 2013 - 32
bake - May 2013 - 33
bake - May 2013 - 34
bake - May 2013 - 35
bake - May 2013 - displays that pop, rock and roll
bake - May 2013 - 37
bake - May 2013 - 38
bake - May 2013 - 39
bake - May 2013 - What’s Old is New
bake - May 2013 - 41
bake - May 2013 - 42
bake - May 2013 - 43
bake - May 2013 - Revisiting a Classic… The Bagel
bake - May 2013 - 45
bake - May 2013 - 46
bake - May 2013 - 47
bake - May 2013 - Cake Pops Save Dough
bake - May 2013 - 49
bake - May 2013 - 50
bake - May 2013 - 51
bake - May 2013 - Complement Your Cakes
bake - May 2013 - 53
bake - May 2013 - 54
bake - May 2013 - 55
bake - May 2013 - 56
bake - May 2013 - 57
bake - May 2013 - Soup and Sandwich Specials
bake - May 2013 - 59
bake - May 2013 - 60
bake - May 2013 - 61
bake - May 2013 - Products
bake - May 2013 - 63
bake - May 2013 - 64
bake - May 2013 - 65
bake - May 2013 - Ad Index
bake - May 2013 - 67
bake - May 2013 - 68
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