25/07/2024
** Fun FACT about the Beigel 🥯
The humble beigel has noble roots. Allegedly the food owes its being to King Jan Sobieski of Poland, who saved his country from a Turkish invasion in the 17th century. To say cheers, his bakers made him bread that looked like his stirrups. Et voilà.
But when it comes to Beigel Bake, the secret to their shiny, sweet perfection is one well kept. ‘We don’t mix the dough with our feet or anything,’ Daniel laughs. Their recipe goes back decades, and is owed originally to uncle Jonny, who passed away many years ago. ‘He learned to make beigels from a guy in Stamford Hill, a really small place,’ Daniel says.
Flour, salt, sugar, malt, yeast and water are chucked into a giant mixer, then left to rest. The dough is cut into seven-pound pieces, shaped into balls, then fed into a rolling machine to give it that distinct beigel shape. After that, they’re boiled for a good ’ol chewiness before being baked in the oven.
And they are VEGAN friendly 😋
