Bagel Or Beigel?
Almost as controversial in it's pronunciation as the scone, the.... bagel is a modern staple. Savoury or sweet, fresh or toasted, filled with smoked salmon and cream cheese or simply enjoyed plain, these dense chewy breads originated in Poland over 400 years ago.
From humble beginnings in Jewish communities as a gift to women who had just given birth, these popular breads are now eaten around the world and have earned allegiance from those who enjoy them. Whether it East London or New York City, there's a bagel to suit every taste.
Although our bagels include the rich depth of flavour that comes from using sourdough culture, they still require a kick from fresh or dried yeast. We opt for dried as fresh yeast dies quickly if not used, and you really cant tell the difference!
After our sourdough leaven has worked its magic overnight, we add more flour, water, salt and the dried yeast to form a tight dough. Although the finished bagel will be light, the texture remains close. After some simple folding to develop the gluten we shape our bagels into the all important ring. Roll into a sausage, bring the ends together in your hand and roll the seam to join.
After a normal rise at room temperature and before they go into the oven, our bagels are boiled. That's right. Each one gets a minute in boiling water that's been treated with bicarbonate of soda. This process sets the bagels shape and gives a chewy exterior. Sprinkle with seeds if you want a crunch then bake.