{"id":881,"date":"2009-12-07T10:37:00","date_gmt":"2009-12-07T15:37:00","guid":{"rendered":"https:\/\/blog.massfolkarts.org\/blog\/?p=881"},"modified":"2009-12-11T10:07:30","modified_gmt":"2009-12-11T15:07:30","slug":"bagels-made-the-old-fashioned-way","status":"publish","type":"post","link":"https:\/\/blog.massfolkarts.org\/index.php\/2009\/12\/bagels-made-the-old-fashioned-way\/","title":{"rendered":"Bagels made the old-fashioned way"},"content":{"rendered":"

\"\"<\/a><\/p>\n

For the bagel connoisseur,\u00a0there is nothing like the crunchy outside and\u00a0the dense, slightly moist,\u00a0texture of a freshly baked\u00a0bagel. But they are becoming harder and harder to find. What passes for a bagel in\u00a0most food establishments is\u00a0basically a roll\u00a0with a hole in the middle.\u00a0Big difference. To\u00a0find out why,\u00a0I ventured behind the counter of my local bagel shop.<\/p>\n

<\/a>\"\" \"\"<\/a><\/p>\n

Rosenfeld’s Bagels <\/a>first opened in 1972. At the time,\u00a0there were many\u00a0more\u00a0small, individually\u00a0owned\u00a0bakeries\u00a0in the Boston area. “It was before all the chains,” recalls owner\/bagel baker Mike Lombardo, who started working at Rosenfeld’s twenty-one years ago.\u00a0He has been there ever since.<\/p>\n

Rosenfeld’s is small. There is hardly any room for the customer to stand in line to buy bagels or pick up a quart of cream cheese. Unlike chain eateries, there is no room to sit and eat. Newton has a large Jewish population and Rosenfeld’s does a brisk business. “Friday is a more religious crowd,” Mike tells me. “The Kosher people come here all the time but because of the Sabbath you have people buying challahs. It’s a very community oriented place.”<\/p>\n

Though he himself is not Jewish, Mike and his wife Jennifer\u00a0run a kosher bagel shop, with oversight by an orthodox rabbi.\u00a0The bagels do not come in contact with any meat or dairy products.\u00a0On Fridays, a blue tarp is draped over areas separating the bagel making area from\u00a0any utensils,\u00a0mixing bowls involved in\u00a0making cream cheese.<\/p>\n

\"\"<\/p>\n

A place must really be set up to do bagels, which\u00a0are\u00a0a specialty item. “I learned how do make bagels from somebody who learned how\u00a0to do it from people who\u00a0learned how to do it in Eastern Europe in the 1920s and 1930s.” Here at Rosenfeld’s, the bagels are made the way they traditionally have been made for centuries: Bagel dough is boiled before being baked. No shortening is used (traditionally, bagels are made without any shortening). The only ingredients are high-gluten flour, water, salt, malt syrup, and yeast. Once the bagels are formed, they must “rest” for 24 hours. This allows them to rise slowly in a refrigerated environment.<\/p>\n

\"\"<\/p>\n

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A critical step is boiling the bagels before baking them.<\/p>\n

\"\"<\/p>\n

The last step is baking the bagels in the oven. This being a kosher place, the oven has been lit by an orthodox rabbi.<\/p>\n

\"\" \"\"<\/p>\n

“The beauty of bagels as a bakery item is once they are baked, they’re done.” No laborious icing or decoration need be done.<\/p>\n

\"\"<\/a><\/p>\n

Mike makes the distinction that\u00a0athough the entire process of producing bagels is simple, it is not\u00a0easy to do.\u00a0“There are ample opportunities to screw things up at every step.”<\/p>\n

So, next time you order a bagel\u00a0at Dunkin Donuts or grab a bag of frozen bagels at the grocery store, keep in mind that they are\u00a0mass-produced offsite,\u00a0shortening has been added to the dough because it is so\u00a0heavily machined, and\u00a0they haven’t taken that\u00a0obligatory dunk in boiling water before being baked.\u00a0Ignorance is bliss. Once you’ve tasted a real bagel, there’s no going back.<\/p>\n

All photos by Maggie Holtzberg. Rosenfeld’s Bagels is located at 1280 Centre Street, Newton Centre, MA. 617-527-8080<\/p>\n","protected":false},"excerpt":{"rendered":"

For the bagel connoisseur,\u00a0there is nothing like the crunchy outside and\u00a0the dense, slightly moist,\u00a0texture of a freshly baked\u00a0bagel. But they are becoming harder and harder to find. What passes for a bagel in\u00a0most food establishments is\u00a0basically a roll\u00a0with a hole in the middle.\u00a0Big difference. To\u00a0find out why,\u00a0I ventured behind the counter of my local bagel … Continue reading “Bagels made the old-fashioned way”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[73],"tags":[252,253],"class_list":["post-881","post","type-post","status-publish","format-standard","hentry","category-foodways","tag-bagels","tag-rosenfeld-bagels"],"yoast_head":"\nBagels made the old-fashioned way - Keepers of Tradition<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.massfolkarts.org\/index.php\/2009\/12\/bagels-made-the-old-fashioned-way\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bagels made the old-fashioned way - Keepers of Tradition\" \/>\n<meta property=\"og:description\" content=\"For the bagel connoisseur,\u00a0there is nothing like the crunchy outside and\u00a0the dense, slightly moist,\u00a0texture of a freshly baked\u00a0bagel. 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