Bagels are in Barry Kluwgant’s blood. His father was a bagel connoisseur and baker, and his grandfather before that. Now the Bagel Co. owner is on a mission to educate Sydneysiders about the Jewish treat, which he says is more than just a roll with a hole.
“What makes bagels special is their chewiness and the density, and the different styles you find depending on the baker. They almost have their own personalities. Some might have a really hard crust, for example, although we find Australians prefer a softer texture.”
Bagels are boiled or steamed before baking to achieve their signature chewiness. New York City is the spiritual home of bagels today, brought to the United States by eastern European migrants.
Read the article by Callan Boys in Good Food.