Chapter 1
The European roots of the bagel
Chapter 2
The great North American rivalry
Chapter 3
The chemistry of the perfect chew
Chapter 4
Bagels around the globe
YOUR GOAL
Master of The story of the bagel
Ch 3 · The chemistry of the perfect chew
sonia Barley malt syrup provides the classic, deep flavor and golden color of traditional bagels.
BETA
sonia Time the bagel's boil to discover how boiling creates its signature chewy texture.
Fun Fact
The science: The hole in the center of a bagel prevents the middle from remaining raw and doughy during baking.
Glossary
gluten (noun)
A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. New York bakers rely on high-protein flour rather than local water to develop this dense protein network.
A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. New York bakers rely on high-protein flour rather than local water to develop this dense protein network.
Quiz
What is the main benefit of 'retarding' (cold fermenting) bagel dough in a refrigerator for 24 hours?
Quiz
What chemical reaction is responsible for the deep golden-brown color of a baked bagel crust?
Quiz
What protein content is typically preferred in flour used for traditional chewy bagels?
Quiz
What ingredient is added to traditional bagel dough to feed the yeast and promote deep browning?