Bagel Chips Give Stale Bagels Another Chance at Life
Every bagel deserves a second chance.I wish I could have been there when the first bagel chip was made. Like Edison inventing the lightbulb or Marie Curie discovering radioactivity or the series finale of The Sopranos, it feels like a monumental moment, an important step forward for human kind. I’m sure cars stopped, jaws dropped, and the ground shook. Because, in case you forgot, bagel chips rule. And we should be eating more of them.
New York is famous for a lot of things, and one of the things the Empire state is most famous for is their crunchy-yet-chewy bagels. No matter how hard bagel shops elsewhere in the country try, they can never make them quite like New York does. Is it the placebo effect or are New York bagel makers adding some secret ingredient that no one else knows about?
In fact, New York bagels are superior to other bagels due to: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is , meaning it has low concentrations of minerals like calcium and magnesium. In fact, the state has some of the softest water in the country. The chemical makeup of water effects the gluten in the dough. Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel. When in New York you should not miss the chance to have a bagel. In fact, never miss a chance to try the .
Dunkin' is launching its Beyond Meat sandwich nationally
Dunkin' is launching its Beyond Meat breakfast sandwich nationally in November, two months ahead of schedule, after a highly successful test of the product this summer. © Dunkin' Over 9,000 Dunkin' locations will serve the sandwich starting November 6. The buzzy new sandwich is a way for the chain to capitalize on growing consumer interest in plant-based proteins — and take up more space in the increasingly competitive breakfast segment. Dunkin' first introduced a breakfast sandwich featuring Beyond Meat's meatless sausage in New York City this July.
Before you start trying to import New York tap water to your home town, know that it's only part of the equation. The most important factor is when, during the cooking process, the bagels are boiled. To make the most delicious bagels in the world you have to first let the dough cool in the refrigerator for a couple of days. Cooling the dough allows the yeast to slowly ferment, which releases more flavor, and condensation to build up in the dough. Then comes the most important step, boiling the bagels for 30 seconds to three minutes. Boiling locks in the liquid inside the dough. The bagels are then baked in an oven, and come out chewy on the inside with a thick crust outside every time.
Eastern European immigrants introduced this cooking method to New York in the early 20th century and for many years all bake shops cooked bagels this way. As the popularity of bagels spread across the country and manufacturers began mass producing them, they would skip the boiling step to save time—and that alters the taste.
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Sometimes good things just take time, say the bagel bakers of New York who still make them the old-fashioned way.
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The Best Edible Gifts From Regional Bakeries (That You Can Have Shipped Right to Your Door) .
Missing Minneapolis? Can't forget that sticky bun you had in Boston five years ago? These pastries, breads, cakes, and more can be shipped right to your door. (Or, you know, the door of someone you want to send a gift.) All products featured on Epicurious are independently selected by our editors. If you buy something through our retail links, we may earn an affiliate commission.In the past, truly great bakery gift boxes were hard to come by. You either had to go to a bakery you loved, pick up the box, and somehow get it to your loved one; or you had to order a gift box from a catalogue featuring cakes and cookies of questionable origin.