The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kraków (twisted) Bagels

  • Pin It
dmsnyder's picture
dmsnyder

Kraków (twisted) Bagels

This is a bit of a tease. I can't share the recipe for these bagels, because the recipe is from a yet to be published book for which I'm one of the recipe testers. But they were so beautiful and so delicious, I just can't not at least share some photos.



Kraków (twisted) Bagels 



Crumb (coronal section)



Crumb (transverse section)



Bagels after overnight cold retardation and before boiling



Special equipment for boiling bagels: Wide pot and slotted spatula



Other special equipment for boiling bagels: Cappuccino (enhances baker's attention to procedures)



Sesame and poppy seeds for topping the bagels



This is a real bagel!


The crust is crisp. The crumb is very chewy. The flavor is delicious. What's not to like? Guaranteed to elicit comments from bagel cognoscenti (That's Italian for "mavens.") like, "I haven't had a bagel like this since .... " (with tears in their eyes).


I apologize for not being able to share the recipe at this time. You'll just have to watch out for the book about New York Jewish bakeries and baking by Norm Berg and Stan Ginsburg when it's published.


David


Submitted to YeastSpotting


 

Comments

Jonathankane's picture
Jonathankane

David,


The double strand makes sense. I'll let you know how they come out. 


Thanks for the advice on the bagels and the book.


 


Jonathan

Jonathankane's picture
Jonathankane

David,


Thanks for the instructions, they look great! This was my test batch before I make 2 dozen for brunch with my family this weekend.


Jonathan


 



dmsnyder's picture
dmsnyder

I discovered after I'd made them that the twisting should be tighter. See the photo above of these bagels from Krakow.


Hmmm .... Time to make them again myself, I'm thinking.


David

Pages