[Sca-cooks] Baker of Bagels in the 11th C

Terry Decker t.d.decker at att.net
Wed Apr 1 21:40:04 PDT 2009

> P.S., why is a bagel boiled before baking?
> Urtatim (that's err-tah-TEEM)

Boiling the dough gelatinizes the starch on the surface of the dough sealing 
the crust, producing the even sheen on the surface, and setting the shape of 
the bagel.  The bagel's moisture retention and chewy texture are also 
results of the gelatinized crust.


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