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What?s the reason for the hole in the bagel?
JamesRK
Member Posts: 25,670 ✭✭✭
The hole in the doughnut has a pretty obvious reason for being there. It's so you can hang a spare doughnut on your pinky finger while you're dunking your doughnut in your coffee or tea.
I've never seen anybody dunk a bagel and the hole isn't big enough to store spare olives or peppers if you're using the bagel for a sandwich roll. The only reason I can come up with so far is to save on cream cheese, but that doesn't seem like a very good reason.
Anybody know why bagels have holes?
I've never seen anybody dunk a bagel and the hole isn't big enough to store spare olives or peppers if you're using the bagel for a sandwich roll. The only reason I can come up with so far is to save on cream cheese, but that doesn't seem like a very good reason.
Anybody know why bagels have holes?
The road to hell is paved with COMPROMISE.
Comments
Anybody know why bagels have holes?
Because they are made that way. Don
They cook faster and more even.
Chubby kids know food. [:D][:D]
When I was about 18 and still lived in S. Florida, one of my best friends was Jewish and his father had owned a bagel shop for many years in that area.
He passed away suddenly from a heart attack, and his son and I kept things going while the wife put it up for sale.
I still remember going in there in the middle of the night to mix, boil, and bake those things in all of the varieties.
I can still remember the onion ones,......you could wash your hands 10 times, and still smell it all day.
I eat them on rare occasion still, but usually plain ones with poppy seeds, tomatoes/lox & cream cheese.
Capt. Jack Sparrow.
I believe both have holes for the same reason.
They cook faster and more even.
The would make good sense to me.
Happily the escaping cream cheese and preserves routinely got caught up in my shirt, rather than the floor. So no essential food value was lost and I rapidly reacquired the errant yumminess.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
I love donuts, any kind. Especially Krispy Kreme.
With donuts, you can also get the holes for little bites.
I don't know what they do with the bagel holes.
Anybody?
Bagels aren't made w/ 'cookie cutters'.
Marc1301 should be able to elaborate on this, one would think.
I believe both have holes for the same reason.
They cook faster and more even.
Bullzeye
Could be some ole toothless gal at the Bakery sucks the middle out of the bagel, kinda like the guy who ate the peanuts in a patients room, when she caught him he apoligized but she said she just sucks the Chocolate off them anyway!
Yuck
Bagels are made from a rolled piece of dough formed into a circular shape. It's hard to NOT make a 'hole' using that technique.
Bagels aren't made w/ 'cookie cutters'.
Marc1301 should be able to elaborate on this, one would think.
Yep,......still remember most of it.
Basically flour, water, yeast and salt makes the dough. Salt helps to keep the yeast from rising as much as well as another step. If making egg bagels obviously there is an extra ingredient before mixing.[:)]
After you mix the dough up, it's divided into a measured ball that goes through a machine that rolls it like a fat cigar, or you roll it by hand if the shop doesn't have one.
You make a circle and overlap the ends and then use a former to roll the circle shape around and make it uniform. Without the machine, you can see where the dough was joined.
Onto a cornmeal coated board they go.
You only proof bagels for about 15/20 minutes to keep them from rising too much again, and then they go into a cooler for 15 minutes at about 25 degrees to stop the yeast activation.
Toss them in a boiling kettle of water and malt for a minute or two, and bake away. Toppings are added after boiling and before baking of course. Takes about 20 minutes baking IIRC.
Those couple of steps I mentioned keep the yeast activity low, or they would be too 'bready' so to speak. The malt in the water is what makes the outside kind of tough after baking.
Sounds easy, but if only 2 guys are doing this in a good sized shop, you're pretty much beat by the time the days product is finished before opening.
I have no clue how they make them today,....probably all automated by now. This was the early eighties when I was a 'temp' bagel baker![;)]
I thought Don had stepped out of character and made a wise crack, but it turns out the boy really does know what he's talking about. [:D]
Yep,....he did this time![:)]
If you tried to make a bagel like an English muffin, it would be ruined.
The middle wouldn't be cooked through, or the outside would be burnt.
I have seen some commercially made 'Bagel flats' with no hole, but they are nothing like a real bagel. Pretty much like bread with a tougher outer skin.
One last tidbit.
If you have ever noticed how a real NY style Jewish bagel has a checked pattern on the bottom,....that is because you put them on an aluminum pan covered in burlap as you scoop them out of the boiling water when they float.[;)]