Quiz about The Bakers Dozen
Quiz about The Bakers Dozen

The Baker's Dozen Trivia Quiz


Here are thirteen questions on the delicious bagel to fulfill a baker's dozen. Yum!

A multiple-choice quiz by BigTriviaDawg. Estimated time: 3 mins.
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Time
3 mins
Type
Multiple Choice
Quiz #
408,873
Updated
Feb 27 23
# Qns
13
Difficulty
Tough
Avg Score
8 / 13
Plays
299
Awards
Top 35% Quiz
Last 3 plays: Guest 172 (5/13), Julzzzz3 (6/13), kysus (10/13).
1. While the exact origin of the bagel is shrouded in the past, which of the following countries is least likely to have made the first bagel within its borders? Hint

USA
Germany
Poland
Syria

2. The word bagel is thought to have its etymological roots in the Yiddish word "beygl" which means what?

Answer: (Hint: I wonder if they used to wear them?)
3. Medieval anti-Semitic European laws prohibited Jews from selling bread, however, which option did Poland provide to allow the sale of bagels? Hint

A huge tax must be paid.
They must be boiled first.
They must be blessed by a priest.
They could only sell them to other Jews.

4. Which ingredient is LEAST likely to be used to make a New York-style bagel? Hint

Bread flour
Butter
Yeast
Salt

5. Which of the following contributes the most to creating the yummy, doughy, chewy, texture inside a New York-style bagel? Hint

Using the highest quality all-purpose flour.
The type of yeast that is used.
Being boiled before being baked.
Using a high temperature to cook the outside faster than the inside.

6. Often bagel lovers will add a schmear to their bagel. What in the world is a schmear? Hint

Cream cheese
Whipped butter
Pickled herring
Grease left over from bacon

7. What is one of the benefits of a bagel having a hole in the middle?

So it will sink better while being boiled.
Helps it cook more evenly.

8. Which of the following Italian cheeses has become popular to bake into a bagel? Hint

Gorgonzola
Ricotta
Provolone
Asiago

9. What is something unique about a traditional Montreal-style bagel? Hint

They are sliced vertically like a loaf of bread.
They are made with brown sugar.
They are fire roasted.
They don't have a hole.

10. What gives sourdough bagels their distinctive flavor? Hint

Sour cream
Wild yeast and bacteria
Buttermilk
Lemon juice

11. Which of the following types of bagels would be the best to bring as a gift for an eastern European with a new home? Hint

Everything Bagels
Garlic Bagels
Egg Bagels
Salt Bagels

12. Which of the following would NOT be used in a gluten-free bagel recipe?
Hint

Tapioca starch
Sorghum
Rye
Brown rice

13. Which dough ingredient step can be done differently to make a more fluffy and tender bagel?
Hint

Add more water
Use less yeast
Add eggs
Skip the baking soda


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Quiz Answer Key and Fun Facts
1. While the exact origin of the bagel is shrouded in the past, which of the following countries is least likely to have made the first bagel within its borders?

Answer: USA

While the New York style of bagel is very popular, the first bagels were made long before the Manhattan Indians sold their island for the equivalent of a treasure box at a Chuck E Cheese. The country with the greatest claim is probably Poland with a likely origin around the 14th century. The first written record of the bagel dates to 1610 in Krakow, Poland. Another theory suggests the bagel actually originated in what is now Germany and migrated to Poland where it became popular. Around the time the bagel was first recorded, pretzels were already a popular feast day bread created in German monasteries. It is possible the pretzel inspired the creation of the bagel. Syria is an unlikely origin, but plausible. A 13th-century Arabic cookbook has a recipe for Ka'ak, which is made from bread that is shaped into a ring, boiled, and then baked much like a bagel. Maybe the recipe traveled north where it became popular.

How would you like to make your own bagels from scratch at home?
Ingredients for dough:
4 cups bread flour
1 tablespoonful of light brown sugar
1 and teaspoonfuls of kosher salt
1 tablespoonful of dry yeast
1 and cups of water
Cooking oil as needed
2. The word bagel is thought to have its etymological roots in the Yiddish word "beygl" which means what?

Answer: ring

The Yiddish word "beygl" translates to mean "ring". I also gave credit if you said "bracelet", as the German word "bougel" means bracelet and is also sometimes given credit as the origin of the word bagel. It does not take a whole lot of imagination to figure out why a bagel might be called either a ring or a bracelet. Further along, we will have a question asking why bagels have holes in them. Historically, bagels have had holes since they first have been recorded, however, the size of a bagel today is about six times bigger than the bagels made in the 1600s.

Ingredients for the water bath:
8 cups of water
3 tbsp light brown sugar
1 tsp baking soda
1 tsp kosher salt
3. Medieval anti-Semitic European laws prohibited Jews from selling bread, however, which option did Poland provide to allow the sale of bagels?

Answer: They must be boiled first.

In medieval Europe bread was associated with Jesus, thus requiring a Christian to make it. Poland, at the time, was a little more lenient and they allowed Jews to boil the dough before they baked it. Apparently, the boiling process changed the final product into a non-bread item...allowing the Jews to sell bagels. So, sadly, I guess we would not have the delicious bagels of today if it hadn't been for the horrible racism of the past.

Step 1 for making the dough:
Add yeast to warm water until yeast dissolves. Then slowly pour the yeast into the flour, sugar, and salt mix. Continue to knead the dough until it forms a firm ball and the sides of the bowl are clean (about an 8-minute workout!)
4. Which ingredient is LEAST likely to be used to make a New York-style bagel?

Answer: Butter

New York-style bagel recipes do not traditionally call for butter, though I am sure if you look hard enough online you could find an unusual recipe that needs butter. However, a bagel purist would probably argue that it would not be a New York-style bagel then! Is a bagel snob a thing? The most important ingredients of a NY bagel are highly glutinous bread flour, yeast, sugar for the yeast to eat, and salt. Mixing these together and cooking them just right gives you a delicious plain bagel.

Step 2 for the dough:
Lightly line a bowl with cooking oil and let the round ball of dough sit and rise in a warm place for about 60 to 90 minutes. It is recommended to cover the bowl with a towel or loose-fitting plastic wrap.
5. Which of the following contributes the most to creating the yummy, doughy, chewy, texture inside a New York-style bagel?

Answer: Being boiled before being baked.

Boiling is the key step in giving bagels their inner chewiness. If you listen to a New Yorker, they will tell you a bagel can only be properly made from New York city tap water. Science says otherwise...but good luck convincing a Yankees fan! Get outta here! New York City water is considered to be "soft" with low levels of calcium and magnesium, but this does not appear to alter the chewiness of a bagel. So, fantastic news if you want to make your own bagels outside the five boroughs!

So how does the boiling help make the interior chewy? When a bagel is boiled, the starch on the outside gets sticky and helps form a protective barrier for the interior dough. The exterior of the bagel is set, preventing the bagel from rising much in the oven resulting in a more dense and chewy interior. Yum! Oh, and by the way, all-purpose flour does not have as much gluten as bread flour, thus not being a good choice.

Step 3 of the recipe:
Line two cookie sheets with parchment paper and cover in a light layer of cooking oil. Divide the dough into twelve equal-sized pieces and place them on the cookie sheets about 2 inches apart. Let sit for an additional 30 minutes loosely covered.
6. Often bagel lovers will add a schmear to their bagel. What in the world is a schmear?

Answer: Cream cheese

I hope you didn't put the bacon grease! First of all, yuck! Second, pork products are not at all Kosher! No, schmear is a fancy way of saying cream cheese. The history of cream cheese is quite interesting. Did you know it actually was invented on a farm in New York by a non-Jewish farmer? In the 1880s, William Lawrence had been making the French soft cheese, Neufchatel, when a businessman suggested cream be added to make a more popular and, more importantly, pricier product. Supersize, American style! They marketed the new cheese as "cream" cheese...since it had cream in it. Clever. They also called it Philadelphia cream cheese, not because of where they made it, but because Philly was known as a place for fancy cheese. Fast forward about 50 years to the great depression and the prices of cream cheese had dropped...a lot...which led to interest among Jewish delis to add it to their desserts. Up until this time, bagels were mainly made from rye bread and were very hard like bracelet-sized pretzels. The addition of cream cheese encouraged the use of wheat flour resulting in a smaller hole and a softer bread to spread the cheese. About 10 years later in the 1940s lox were added to the combo to make the perfect trifecta.

Step 4 of the recipe:
Preheat the oven to 425 degrees F (218 C) and prepare the boiling bath of water, sugar, baking soda, and salt. Bring water to a gentle boil.
7. What is one of the benefits of a bagel having a hole in the middle?

Answer: Helps it cook more evenly.

Bagels have holes to allow for even cooking. Without the hole in the middle, the inner texture would not be consistent, especially because the bagel is first boiled, which prevents expansion. Other sources suggest that the round hole originally allowed for bagel cart salesmen to string their wares on a poll for selling. Alternatively, their shape does offer a healthy alternative to a doughnut if one is hankering for something round and tasty. By the way, since the dough is less dense than water, it will float regardless of having a hole in the middle.

Step 5 of the recipe:
Now comes one of the fun parts! Take each ball of dough and gently poke a finger through the middle. Now gently twirl the dough on the finger, until the hole has a diameter of about one inch. Do this with all 12 balls of dough.
8. Which of the following Italian cheeses has become popular to bake into a bagel?

Answer: Asiago

Asiago proves to be a fantastic cheese for a bagel. The cheese is especially good when using the bagel as a sandwich with cold cuts. Yum! Asiago bagels are a relatively recent addition to the plethora of bagel variations. Scott Davis of the Panera Bread Company was the first to use Asiago in the 1990s for a breakfast sandwich and it has quickly become a hit with bagel bakers. The sharp flavor of the asiago cheese adds a savoriness to a bagel.

Step 6 of the recipe:
Add 4 bagels at a time to the gently boiling water. Let each bagel cook for a minute or two and then flip over once. Then remove the bagels and let the water drip off.
9. What is something unique about a traditional Montreal-style bagel?

Answer: They are fire roasted.

Montreal-style bagels are made differently from New York-style bagels. For one, they are fire roasted instead of oven baked. Second, Montreal-style bagels have eggs added but not salt, resulting in a denser chewy dough. They also traditionally use honey as the sugar source and, not surprisingly, often taste sweeter than New York-style bagels. Montreal bagels have holes that are typically larger than the NY style. St. Louis-style bagels are served being sliced vertically with the intention of providing more surface area to spread cheese.

Step 7 of the recipe:
Once most of the water drips off, the bagel will still be sticky which is perfect for adding whatever topping you wish. Everything bagels are a very popular choice, consisting of a combination of poppy seeds, minced garlic, minced onions, and salt. Dried herbs can be used, but should not be added until baking is almost complete, otherwise, they scorch.
10. What gives sourdough bagels their distinctive flavor?

Answer: Wild yeast and bacteria

Sourdough bread uses wild yeast and bacteria, just like a Lambic beer does! Weird, right? So rather than start with a large quantity of yeast, time is needed to let the wild strands settle on the dough and start reproducing. As a result, it can take several days before the sourdough will rise enough to be ready for cooking. The variation of the yeast and bacteria is what gives sourdough its distinctive flavor. The extra time is worth it as sourdough bagels are delicious!

Step 8 of the recipe:
Place the bagels in the preheated oven for 12 minutes. It is recommended that you flip them over and then heat them for another 8-12 minutes to allow more even cooking and to prevent burning on the bottom.
11. Which of the following types of bagels would be the best to bring as a gift for an eastern European with a new home?

Answer: Salt Bagels

Bread and salt are also symbolic gifts to bless a new home with wealth and prosperity. The bread symbolizes the wish that the owner will never be hungry and salt that their life will be full of flavor and spice. Salt bagels have also been traditionally given at weddings for the same symbolic reasons. For a salt bagel to be properly made it has huge salt crystal chunks covering the outside. The saltiness should be an intense flavor and, of course, not for those with high blood pressure or other salt restrictions.

Step 9 of the recipe:
Take the bagels out to the oven and allow them to fully cool on a wire rack.
12. Which of the following would NOT be used in a gluten-free bagel recipe?

Answer: Rye

Anyone who can not eat gluten has to avoid wheat, barley, and rye. Unfortunately, for making the perfect bagel, gluten provides a critical part in making them chewy. However, by using a combination of sorghum, brown rice, tapioca starch, and eggs, it is possible to come close to the traditional texture of a bagel. In recent years great progress has been made to make breads without gluten taste delicious and worthy of exploring for someone with a gluten sensitivity.

Step 10 of the recipe:
Cut the bagel in half lengthwise and add your favorite spread or sandwich ingredients.
13. Which dough ingredient step can be done differently to make a more fluffy and tender bagel?

Answer: Add eggs

Egg bagels are actually quite delicious and a great alternative for someone hankering a bagel that is less dense and chewy. First of all, the white of the egg acts as a leavening agent by forming a coagulated protein network. Secondly, the fat in the yoke will inhibit gluten from becoming doughy, reducing the chewiness of the bagel. Both yeast and baking soda form carbon dioxide which is important for the dough to rise. Adding more water will actually result in flatter bread as it reduces the amount of carbon dioxide that gets trapped in the dough.

The final step of the recipe:
Be sure to store the remaining bagels for a treat later! If you plan on eating them within two days, a paper bag is best at room temperature. If you want to keep them longer, a sealed bag will keep them fresh but sometimes they end up getting moist. Bagels can also be frozen and toasted after defrosting.
Source: Author BigTriviaDawg

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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