Bagels Should be Bucky

7 Jan
by Deanne

Half way through making bagels, for my first time and Steve‘s second time, we decided to crack open Steve’s Baking and Pastry: Mastering the Art and Craft published by the Culinary Institute of America.  

We discovered…

“Bagel dough is often described as bucky, meaning that it is very tight and dry.” 

Our bagels may not have been as bucky as they should have been because we didn’t mix and shape them according to the instructions in the book.  They still turned out good, and we will try them again with a bit more knowledge next time. 

It was fun to punch a hole in the dough and stretch them into bagel shapes, not the way to do it according to the book.  They suggest making a long piece and shaping into a ring.

Still, even bagels that resemble donuts taste good!

Have you ever made bagels? Any bagel tips to share?


3 Responses to “Bagels Should be Bucky”

  1. Luke January 7, 2012 at 10:14 am #

    Bucky, hmm. That’s an unusual word to describe something.

  2. Julie January 8, 2012 at 9:06 am #

    I’ve never made bagels, they’re on that LONG list of things to try! I would have never thought of using the word bucky to describe them.

    Happy New Year!!!

  3. realocalcooking January 11, 2012 at 5:56 pm #

    Yes I agree, bucky is an odd adjective. It makes me think of teeth, which I guess you need to bite into a bagel. ;)

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