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Appears in
Making Bread at Home

By Tom Jaine

Published 2005

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The bagel is a Jewish bread, perhaps originating in Austria, migrating to Polish Galicia and thence to North America where it has become a standby of the Jewish delicatessen. The slightly enriched dough is shaped into rings, given a short rise, then poached for a matter of seconds before baking. The poaching makes the crust chewy rather than crisp, a texture reinforced by the short rising time. The crust may be brushed with egg to give gloss (an effect also achieved by putting sugar into th