Modern Jewish Baker by Lori Rice

Author:Lori Rice
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-04-12T04:00:00+00:00

BAGELS

Before writing this book, I had never given so much thought to the history and process of bagels. I am a Jewish New Yorker, and so for me crusty, chewy bagels were simply part of the landscape.

It is well known that bagels were brought to New York City by the Jewish immigrants of Eastern Europe, more specifically Poland, like my relatives. What may be lesser known about the history of bagels is that according to Maria Balinska in her book The Bagel: The Surprising History of a Modest Bread, the Jews of Poland favored bagels because their crusty outsides enabled them to last longer; the bagels went stale slower than regular bread because they were boiled first.

Making bagels at home is certainly the most complicated task you’ll perform using this book, but it is so rewarding. Creating a bagel with a crispy, crusty outside (akin to those New York–style bagels so many of us covet), a chewy inside, and a smooth shape is more about the process and method than it is about the recipe itself. Most bagel recipes are fairly similar in terms of ingredients, but the process for making them can vary drastically.

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