Main St. Bagels offers traditionally made, unforgettable breads
I was a lucky teenager during the time my mom was earning her degree in food sciences. Her homework assignments included perfecting pâte à choux, the pastry basis of cream puffs, and making bagels.
I was intrigued when she tossed the shaped bagels into a saucepan of boiling water before baking the eggless yeast-leavened dough in the oven. A minute or two in boiling water serves to set the crust, which not only contributes to its chewiness, but also constrains rising to achieve the familiar dense interior.