A Bagel or not a Bagel: Obwarzanek Krakowski

What is really in a name?!

While differences may not be apparent at first sight, nor even first bite, the significance of the name of a culinary product becomes apparent only when one delves deeper into the history and cultural context within which a food was created, eaten and enjoyed. This is really the basis that separates one culinary product from another.A friend of a friend of mine had the great pleasure of traveling to Poland to interview Krakow bakers about the recent push to receive recognition for their regional bread specialty. This article is a must read:

?When Is a Bagel Not Really a Bagel? When It’s an Obwarzanek Krakowski?

I must readily admit, that although I had eaten them before at various polish bakery?s, I had always just referred to them as Polish bagels-referring to that which I simply knew, and disregarding anything else. After having read this article, I decided to (attempt to) honour the Obwarzanek Krakowski  in my kitchen using the recipe presented in the article.

The process involved a much less-complicated procedure than my previous bagel adventure, and the result is a densely chewy bread with a thin crispy upper crust. Just the way a perfect ?bagel? should be-indeed ?with a twist,? a proud history and good prospects of  a bright future of recognition with special regional status.

Obwarzanek for One Dozen

“The New York Bakers Jewish Bakery Book,” to be published in spring 2011 by Camino Books, includes this recipe for “Krakow Bagels.” Used with permission” (Taken from article mentioned above)

Instructions:

In a mixing bowl, combine the dry ingredients and use a wooden spoon or the flat beater at lowest (KA 1-2) speed to blend.

Add the liquid and continue mixing until the ingredients are evenly hydrated. By hand: Turn the dough onto a lightly floured work surface and knead vigorously for about 15 minutes. By stand mixer: Switch to dough hook and continue kneading at lowest speed for 10-12 minutes. The dough will be ready when it’s smooth, silky, and stretches when you pull a pinch away from the mass.

2. On your unfloured work surface, form the dough into a ball, put it into a bowl and cover with plastic wrap. Let ferment until the dough has swelled to about 1½ times its original size, about 60-90 minutes.

3. Turn the dough out onto your work surface, punch down, and form it into a thick brick shape, about 12″/30cm wide by about 3″/8cm square. Let rest, covered, for about 20 minutes to relax the gluten.

4. Using a sharp knife, slice the dough lengthwise to make a strip of dough about 1″/2.5cm thick. Divide the strip lengthwise into four pieces about ¾”/2cm wide, and roll each into a cylinder about 24″/60cm long and the thickness of a pencil. If you can’t get enough traction on your work surface, mist it very lightly with water or swab it with a damp paper towel.

5. Fold the cylinder in the middle to form a double strip about 12″/30cm long and twist it into a tight spiral. Carefully seal the ends together to form a slender twisted ring about 4″/10cm in diameter.

6. Arrange the bagels on a parchment-lined baking sheet, cover well with plastic wrap (or, preferably, put inside a food-grade plastic bag) and refrigerate overnight.

7. Next morning, preheat your oven to 475°F/245°C.

8. Bring 3-4 quarts/liters of water to a rolling boil in a wide saucepan or sauté pan and add the sugar, malt or honey. Boil the bagels a few at a time, until they float, 1-2 minutes, and drain them on a rack. Top them with sesame seed, poppy seed or kosher salt, if desired, and arrange them on a sheet of parchment.

9. Bake in the top third of the oven for 12-15 minutes until they are a rich brown. Let cool on a rack for at least 30 minutes.

You might also like:The Bagel
The Bagel cont.
Every little Action counts-a 30 day Vegan Challenge and Moist, Vegan, Pumpkin Scones