A dark kitchen. In the middle, a Caldron boiling. Kitchen hood rumbles. Enter the three Cooks.
1 Cook. Thrice white flour to rye.
2 Cook. Thrice and once, semolina by my eye.
3 Cook. Yeast cries:—’tis time! ’tis time!
1 Cook. Round about the mixer go; In the fresh yeast throw.— Warm water it grows
2 Cook; Roach, that under the oven,
Days and nights our cooking coven;
Swelter’d bakery sleeping not,
Boil thou first i’ the charmed pot!
1 Cook; Boil boil bagels no toil or trouble
Fire burn, and caldron bubble.
In the caldron boil, then bake
Any other cooking way is fake
2 Cook; Pickle of herring, cream of cheese,
Sprinkle of onion crunch of seed
Give ’em everything- on it
The customer gets what they need.
3 Cook; Shave of lox, squeeze of lemon
Gefilte fish. Oi vay it’s heaven
For the toppings of our bagels.
Then the charm is firm and basal.
Maybe just maybe, inspiration will strike twice. Once for wanting a decent bagel, and the second for Shakespeare. “The fault, dear Brutus, is not in our stars, But in ourselves, that we are not bagel boilers.” If Shakespeare was from New York.
600 Bread flour
200 Rye flour
650 grams warm water
12 grams yeast
25 grams salt
Combine the yeast and water. Let rest for 10 minutes. Mix with Rye and Semolina. Mix thoroughly. Let rest 30 minutes. In the mixer using dough hook combine first the salt, then the flour. When combined, let rise to double. Remove, cut into 100-gram pieces and shape into bagels. Let rise for 20 minutes. When nearly double in size, boil bagels in water for 30-45 seconds. Tray up and bake at 400 until done.
Copyright © 2014 Eric Johnson All rights reserved.
If you enjoyed this story, here’s the direct link to my author page, where you can sample or purchase my book Tales From The Cook.