DISH RESEARCH · Bread
bagel
Also known as: BAGEL CHIPS, bagel thin, Bagel, from white flour, commercial, Bagel, from white flour, commercial, toasted, Bagel, multigrain, Bagel, multigrain, with raisins, Bagel, oat bran, Bagel, pumpernickel, Bagel, wheat, Bagel, wheat bran, Bagel, wheat, with fruit and nuts, Bagel, wheat, with raisins, Bagel, whole grain white, Bagel, whole wheat, Bagel, whole wheat, with raisins, Bagel, with fruit other than raisins, Bagel, with raisins, BAGELS EGG, BAGELS, CINNAMON RAISIN, Bagels, cinnamon-raisin, toasted, Bagels, multigrain, Bagels, oat bran, Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame), Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame), toasted, Bagels, plain, enriched, without calcium propionate (includes onion, poppy, sesame), Bagels, plain, unenriched, with calcium propionate (includes onion, poppy, sesame), Bagels, plain, unenriched, without calcium propionate(includes onion, poppy, sesame), Bagels, wheat, Bagels, whole grain white
PJ Hamel’s bagels knead a stiff yeast dough with bread flour and a malt-or-sugar choice, shape it into rings, and simmer it in a separately sweetened water bath. Baking produces a deep-brown crust with a chewy bite and tender interior.
About bagel
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s bagels have a chewy bite and tender interior. Her recipe forms yeast dough into rings, simmers them in a sweetened water bath and bakes them to a deep brown crust.
Instant yeast, bread flour, table salt, lukewarm water and a chosen malt or sugar ingredient are kneaded into a stiff dough that holds its shape. The dough rises until noticeably puffy.
The dough is divided and rolled into smooth balls, which rest before shaping. A finger makes a central hole and twirls each piece to stretch it into a ring.
The water bath contains granulated sugar alongside malt powder, dark brown sugar or barley malt syrup. The bagels simmer in small batches, are turned and lifted back onto the prepared baking sheets.
The rings bake until deep brown, with a turn during baking to help preserve their shape. They cool completely on a rack before cutting and serving; Hamel’s seed-coated, cinnamon-raisin and sourdough versions appear as separate variations.
Ingredients in bagel
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
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