General Discussion

re: Bagels must be small, dense, chewy, dark, and blistery

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General Discussion 7

re: Bagels must be small, dense, chewy, dark, and blistery

George Greenstein | Aug 10, 1998 02:42 PM

Hey Jim,
A message from "The Jewish Baker"
Blistery? When unbaked bagels are left over in the
bakery they are stored under refrigeration. Often,
bagel bakeries prepare extra bagels to be baked first
thing in the morning so that they can begin to work
later. If the temperature and humidity in the fridge
is not quite right the dough begins to blister. The
longer the dough is refrigerated the worse the
blister. Blistering is a sign of old dough. It's a
sign of a lazy baker or a crummy bagel. The problem is
that there are not too many people around anymore who
know how a really good bagel tastes. Maybe you should
try to make your own.

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