Can anyone explain to me how a bagel gets so freakin' hot in a toaster? I burned heck out of my fingers with one just now. Its like it has some chemical reaction in there! Has anyone else noticed this phenomenon? Is it because they are boiled before they are baked or something? Toast sure doesn't get that hot.
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Burned by a Bagel!
- Thread starter Shann
- Start date
Crust vs bread:
The area of crust on a bagel is far more important than on a toast. The bread being porous let the heat easily get out.
I think the fact that a toast is cooler that a bagel is function of this. Simply that the bagel won't let the heat get out as easily than a toast.
Is this making sense?
The area of crust on a bagel is far more important than on a toast. The bread being porous let the heat easily get out.
I think the fact that a toast is cooler that a bagel is function of this. Simply that the bagel won't let the heat get out as easily than a toast.
Is this making sense?
Esav Benyamin
MidniteSuperMod
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You're both right. Heat is best trapped in a thick shape, which is why polar animals tend to be round and tropical animals tend to be slim, and the bagel's crust also holds in the heat.
Of course, the (w)hole idea of a bagel is to be hot, to melt the butter and cream cheese deep into it, with the thick crust to keep them from seeping back out!
My sixth grade teacher told us that a bagel is a donut that the rabbi said a blessing over. Just to prove that even teachers don't know everything.
And I slice my bagels with a 7" blade leuku.
Of course, the (w)hole idea of a bagel is to be hot, to melt the butter and cream cheese deep into it, with the thick crust to keep them from seeping back out!
My sixth grade teacher told us that a bagel is a donut that the rabbi said a blessing over. Just to prove that even teachers don't know everything.
And I slice my bagels with a 7" blade leuku.
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- 2,940
Also Bagels are boiled and baked. The dough has oil in it and the oil comes to the surface when heated. Fried fingers! Recipe from a breadmaking friend.
Message 15 - posted by Paulthebread (U3840406) **
Heres the bagel recipe:
Bagels
Ingredients:
400g strong white flour
1/2 teaspoon salt
1 heaped teaspoon fresh yeast
250ml lukewarm water
Olive oil
Beaten egg to glaze
Method:
1. Place the flour into a mixing bowl and add the salt. Add the yeast, the lukewarm water and the olive oil.
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl but make sure it stays soft. Dont be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth or until you get fed up!
4. Leave to prove for about an hour on your worktop, covered with a dry tea towel. Or place in an oiled plastic bag until you are ready for step 5. Or go straight to step 5.
5. When you are ready to proceed, put a large pan of water on to boil, about 2-3 inches deep and put the oven on at 220C, 425F or gas 7. Place the dough onto your worktop and either divide it into 12 pieces (for large bagels) or 16 pieces (for medium sized ones).
6. Form each piece into a bun shape and make a hole in the centre by pushing your finger through each one, gradually enlarging the hole until it is half as wide again as the thickness of the dough. Place on a floured chopping board or similar.
7. Let them rise for a little while until you see that theyve increased slightly in size. Take your bagels over to the pan of water. With the water just simmering, gently lower several bagels into the water, one at a time. Dont overcrowd the pan because the bagels will plump out considerably in the hot water.
8. Using an egg slice, flip the bagels over after a minute or two (wet the side of the pan first, so they dont stick). Give them a minute or two on that side then take them out, place them on a prepared baking sheet and put them straight into the oven.
9. Now bring the water back to the simmer and repeat with the rest of the bagels.
Ten or so minutes after the bagels went into the oven, take them out and coat them with the egg glaze to give them a shiny brown finish. Put them back in the oven for a further 10 to 15 minutes, and do the same with the remaining bagels. The bagels are done when they are brown underneath.
Variations:
Like a lot of bread recipes (ciabatta springs to mind), bagels are a much a technique as well as a bread in its own right. Many different recipes can be converted to bagels, starting with a Chelsea bun recipe or cheese and onion bread. Its a question of trying different ideas and just having fun!
The kids always eat anything they've cooked themselves
Message 15 - posted by Paulthebread (U3840406) **
Heres the bagel recipe:
Bagels
Ingredients:
400g strong white flour
1/2 teaspoon salt
1 heaped teaspoon fresh yeast
250ml lukewarm water
Olive oil
Beaten egg to glaze
Method:
1. Place the flour into a mixing bowl and add the salt. Add the yeast, the lukewarm water and the olive oil.
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl but make sure it stays soft. Dont be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth or until you get fed up!
4. Leave to prove for about an hour on your worktop, covered with a dry tea towel. Or place in an oiled plastic bag until you are ready for step 5. Or go straight to step 5.
5. When you are ready to proceed, put a large pan of water on to boil, about 2-3 inches deep and put the oven on at 220C, 425F or gas 7. Place the dough onto your worktop and either divide it into 12 pieces (for large bagels) or 16 pieces (for medium sized ones).
6. Form each piece into a bun shape and make a hole in the centre by pushing your finger through each one, gradually enlarging the hole until it is half as wide again as the thickness of the dough. Place on a floured chopping board or similar.
7. Let them rise for a little while until you see that theyve increased slightly in size. Take your bagels over to the pan of water. With the water just simmering, gently lower several bagels into the water, one at a time. Dont overcrowd the pan because the bagels will plump out considerably in the hot water.
8. Using an egg slice, flip the bagels over after a minute or two (wet the side of the pan first, so they dont stick). Give them a minute or two on that side then take them out, place them on a prepared baking sheet and put them straight into the oven.
9. Now bring the water back to the simmer and repeat with the rest of the bagels.
Ten or so minutes after the bagels went into the oven, take them out and coat them with the egg glaze to give them a shiny brown finish. Put them back in the oven for a further 10 to 15 minutes, and do the same with the remaining bagels. The bagels are done when they are brown underneath.
Variations:
Like a lot of bread recipes (ciabatta springs to mind), bagels are a much a technique as well as a bread in its own right. Many different recipes can be converted to bagels, starting with a Chelsea bun recipe or cheese and onion bread. Its a question of trying different ideas and just having fun!
The kids always eat anything they've cooked themselves
Since I'm big and round that explains why I retain heat!!!
I have to admit that I did use a crappy, cheap knife to cut the bagel
To be fair, though, I was at the office and I had given all my crappy, cheap knives to the office when I got my Spyderco kitchen knives
(Some day I want a Murray Carter kitchen knife, some day!)
I have to admit that I did use a crappy, cheap knife to cut the bagel
To be fair, though, I was at the office and I had given all my crappy, cheap knives to the office when I got my Spyderco kitchen knives
(Some day I want a Murray Carter kitchen knife, some day!)
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You all have made me very hungry!
now... where did I leave those oven mitts....
now... where did I leave those oven mitts....
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- Oct 19, 2005
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- 19,791
The heating elements in the toaster are what gets the bagel hot. I think.
Just kidding. Couldn't help myself.
I tough you had a good fried fingers recipe for me.
Esav Benyamin
MidniteSuperMod
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- 90,915
By the way, a bagel is a bagel.
All those fancy variants like the salt bagel, the onion bagel, the garlic bagel, cinnamon raisin bagel, whole wheat bagel -- they are no more than bagel-shaped objects, practically frauds.
I'm weak, no self-control, I love them all.
H & H Bagels was on the East Side, right around the corner from me in New York, open 24 hours. I could stop off on the way home from working nights and watch them take the next batch out of the oven. Their other store was on the West Side, near the post office I worked in. They would bring bagels to Express Mail to distant customers in lands without bagels.
All those fancy variants like the salt bagel, the onion bagel, the garlic bagel, cinnamon raisin bagel, whole wheat bagel -- they are no more than bagel-shaped objects, practically frauds.
I'm weak, no self-control, I love them all.
H & H Bagels was on the East Side, right around the corner from me in New York, open 24 hours. I could stop off on the way home from working nights and watch them take the next batch out of the oven. Their other store was on the West Side, near the post office I worked in. They would bring bagels to Express Mail to distant customers in lands without bagels.
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I'm convinced that the filling of the pizza Hot Pocket is used in the manufacture of napalm. Eat at your own risk.
Frank
Frank
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Shann, next time use a cheap toaster. When the bagel is ready grab an 18" CAK and slam the toaster as hard as you can on the side, hurling the infernally hot bagel free. Then slather the blade with cream cheese and "cool" the bagel with the side of the blade. A little HI Bilton can secure the bagel during this part of the operation.
Then using both knives, you can chop up the prize and eat it directly, or just balance the whole thing on the side of the CAK and munch away. An added benefit: If you do this at work you will have the break room to yourself.
I get 3 or 4 bagels per toaster this way, have a lot of fun, and have never burned myself even once!
Norm
Then using both knives, you can chop up the prize and eat it directly, or just balance the whole thing on the side of the CAK and munch away. An added benefit: If you do this at work you will have the break room to yourself.
I get 3 or 4 bagels per toaster this way, have a lot of fun, and have never burned myself even once!
Norm
Esav Benyamin
MidniteSuperMod
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But you will ruin the temper on your khuks ...
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H&H is on 80th & B'way,(factory is at 46th st. & 12 Ave) & is simply the best bagel maker in the world.The east side store is no longer related.
They ship via 40 foot frozen containers (holds 20 pallets) all over the
world.The city's best grocery is across the street.(Zabars 80th & B'way).
Want samples? P.M., e-mail or call me @ 800-692-2435 a day before
& ask for Norman.
Norm
They ship via 40 foot frozen containers (holds 20 pallets) all over the
world.The city's best grocery is across the street.(Zabars 80th & B'way).
Want samples? P.M., e-mail or call me @ 800-692-2435 a day before
& ask for Norman.
Norm