Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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bagel a dense round yeast bun with a hole in the middle. A slightly enriched dough is shaped into rings, given a short rise, then thrown into violently boiling water for a matter of seconds before baking. The brief boil 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 the poaching water), and it may be coated with onion flakes, poppyseeds, or sesame. Sweet versions are also made, a common kind containing raisins and cinnamon.