Sunday, January 06, 2008


When I was a child, I would watch the Bronx, New York bagel guys prepare a three ounce bagel (unlike today's whopping seven ounce bagel) made entirely by hand, of high-gluten flour, water, yeast, salt and malt syrup mixed together in a hopper. The rollers would then shape two -inch strips of dough. The bagel boiler would boil the bagels in a large kettle very quickly. The finished product had a tight skin and shine which produced a crusty crust and a chewy interior. Next the bagel man put the bagels on burlap-covered redwood slats and placed them in a brick oven. I loved to watch the guys place about five dozen finished bagels on strings and then leave them on the doorknobs of their retail customers. Nothing was better than eating a freshly baked hot bagel!

The Coach thinks. . . life was better when bagels were smaller

(C) 2008


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