The European roots of the bagel
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The great North American rivalry
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The chemistry of the perfect chew
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Bagels around the globe
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YOUR GOAL
Master of The story of the bagel
sonia Barley malt syrup provides the classic, deep flavor and golden color of traditional bagels.
sonia Time the bagel's boil to discover how boiling creates its signature chewy texture.
The science: The hole in the center of a bagel prevents the middle from remaining raw and doughy during baking.
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.
What is the main benefit of 'retarding' (cold fermenting) bagel dough in a refrigerator for 24 hours?
What chemical reaction is responsible for the deep golden-brown color of a baked bagel crust?
What protein content is typically preferred in flour used for traditional chewy bagels?
What ingredient is added to traditional bagel dough to feed the yeast and promote deep browning?