Summary of "Who Smarted? - How Are Bagels Made?"
Episode Title: How Are Bagels Made?
Release Date: February 24, 2025
Podcast: Who Smarted? - Educational Podcast for Kids
Host/Author: Atomic Entertainment / Starglow Media
"Who Smarted?" is a vibrant and educational podcast designed to engage children, parents, and educators with a blend of humor and insightful learning. In the episode titled "How Are Bagels Made?", the Trusty Narrator teams up with Chet Nickerson, the new owner of Chet's Bagels, to explore the intriguing world of bagels. This episode delves into the history, ingredients, traditional baking processes, and the variety of bagels that captivate millions each year.
1. Introduction to Bagels
The episode kicks off with the Trusty Narrator presenting a fun trivia game to capture the young audience's attention. [00:02] The narrator poses a playful question about a breakfast food with a hole, immediately sparking curiosity.
Trusty Narrator: "It's breakfast time and I'm about to eat a food with a hole in it... If you said bagels, you just got a hole in one." [00:02]
Chet Nickerson makes his entrance, humorously interrupting the game to reveal his new venture into the bagel business.
Chet Nickerson: "When I'm not breaking news, I'm breaking bread. So what can I get you?" [00:50]
2. Exploring Bagel Varieties and Toppings
Chet introduces the Trusty Narrator to an array of bagel types and spreads, showcasing the diversity available at his shop.
Chet Nickerson: "I've got butter, cream cheese, scallion cream cheese, veggie cream cheese... Or maybe you'd like some smoked fish. I've got lox, sable, sturgeon, whitefish, trout." [01:50]
The discussion highlights popular spreads like the classic "schmear" and specialized options that cater to various tastes.
Chet Nickerson: "My favorite is the schmear. That's where I take a knife full of cream cheese and just schmear it across a toasted bagel." [02:22]
3. The Bagel-Making Process
Transitioning to the heart of the episode, the Trusty Narrator and Chet delve into the traditional methods of making bagels, emphasizing the craftsmanship involved.
a. Ingredients and Preparation [07:27-08:05]
Chet outlines the essential ingredients: water, yeast, salt, flour, and malt.
Trusty Narrator: "Is it water, yeast, salt, flour, or malt? I bet a lot of you smarty pants are on to us. All of those ingredients go into making bagels." [07:27]
He describes the initial mixing process, where malt syrup and yeast are combined in warm water, creating the foundation for the dough.
Chet Nickerson: "I've got one of my bakers putting the malt syrup and yeast into a very large bowl of warm water. We call that stage one." [08:05]
b. Mixing and Kneading [08:33-09:40]
The conversation moves to combining the dry ingredients with the wet mixture using large spatulas.
Trusty Narrator: "That's the biggest spatula I've ever seen. It almost looks like a shovel." [08:49]
Kneading the dough is presented as a hands-on activity that even listeners can try at home.
Trusty Narrator: "I'm about to take part in the bagel making process where you smush and work the dough with your hands... If you said C kneading, you need to take a bow because you're right." [09:12, 09:40]
c. Proofing the Dough [10:02-10:12]
Chet explains the proofing stage, where dough balls are left to rise under a damp cloth to maintain moisture.
Chet Nickerson: "These dough balls then get put onto a large sheet pan where they are covered with a damp cloth." [09:40]
Trusty Narrator: "And that's done to keep the dough moist so it doesn't dry out." [10:02]
d. Shaping the Bagels [10:26-10:50]
The dough is rolled into rings, a shape that serves both practical and traditional purposes.
Trusty Narrator: "What shape is the dough formed into? Did you say a ring? Nice job. But why?" [10:26]
Chet discusses the functional reasons behind the hole in the middle of a bagel.
Chet Nickerson: "Having a hole in the middle makes it easier to cook them all the way through on a consistent basis." [13:39]
4. Boiling and Baking
A unique aspect of bagel making is the boiling step, which imparts the characteristic chewy texture and crust.
Chet Nickerson: "To ensure our bagels have the right amount of crustiness on the outside, they're dunked into a large pot of boiling water." [14:25]
The boiling time varies based on desired texture, typically between one to two minutes.
Chet Nickerson: "Oh, only about one or two minutes, depending on how chewy you like them." [15:01]
After boiling, bagels are topped with seeds and baked to perfection.
Chet Nickerson: "After the flavors have been added, they go into the oven to get baked." [15:33]
5. Varieties and Popularity
The episode explores different types of bagels and their unique ingredients.
Chet Nickerson: "For egg bagels, we mix egg yolks right into the dough. And for cinnamon raisin bagels, we add cinnamon and raisins right to the dough." [15:45]
Surprisingly, the most popular bagel isn't the "everything" variety but the blueberry bagel, topping the charts with cinnamon raisin in second place.
Trusty Narrator: "It's gotta be the everything bagel... but number one is blueberry." [16:03-16:35]
6. Historical Origins of Bagels
Chet shares intriguing stories about the origins of bagels, tracing them back to medieval Poland and Vienna, Austria.
Chet Nickerson: "Some say bagels go as far back as the Middle Ages, when the roundish bread became quite popular among migrants from Germany that traveled to Poland." [16:44]
Another tale credits an Austrian baker who, in tribute to King Jan Sobieski III, inadvertently created the first bagel.
Chet Nickerson: "A baker in Vienna, Austria, accidentally created the first bagel in the late 17th century... he shaped his dough in the form of a circle and referred to it as a brugel, which is German for stirrup." [17:16]
7. Fun Facts and Trivia
Throughout the episode, the Trusty Narrator engages listeners with fun facts and trivia to make learning interactive and enjoyable.
Trusty Narrator: "Do you know how many bagels get eaten every year? Why? In the US alone, around 205 million people will eat a bagel this year." [06:33]
He also quizzes the audience on which state consumes the most bagels, revealing surprising global popularity.
Trusty Narrator: "Any guess which state eats the most bagels? Is it A, New Jersey, B, Colorado, or C, New York? If you said New York, I'm talking to you." [06:46-07:00]
8. Conclusion and Community Engagement
The episode concludes with the Trusty Narrator expressing admiration for Chet's knowledge and dedication to bagel making, ensuring that Leo's legacy continues.
Trusty Narrator: "Well, Chet, I'm impressed. For a newsman, you sure know your bagels." [17:53]
Listeners are also acknowledged for their support and participation, fostering a sense of community.
Trusty Narrator: "A double order of shout outs to James and Theo in Okotokes, Canada. You wrote in to say you love who Smarted because there are so many cool facts and fart jokes. Yep, guilty as charged. Thanks for smarting with us!" [18:10]
Notable Quotes
- Chet Nickerson: "Same ingredients, same methods, same delicious bagels." [07:44]
- Trusty Narrator: "If you said C kneading, you need to take a bow because you're right." [09:40]
- Chet Nickerson: "Having a hole in the middle makes it easier to cook them all the way through on a consistent basis." [13:39]
- Chet Nickerson: "For egg bagels, we mix egg yolks right into the dough." [15:45]
- Trusty Narrator: "It's gotta be the everything bagel... but number one is blueberry." [16:03-16:35]
Final Thoughts
The "How Are Bagels Made?" episode of "Who Smarted?" masterfully combines storytelling, practical knowledge, and interactive elements to educate young listeners about the beloved bagel. Through engaging dialogue and expert insights from Chet Nickerson, the episode not only explains the intricate process of bagel making but also weaves in fascinating historical anecdotes and fun trivia. This approach ensures that learning is both enjoyable and memorable, embodying the podcast's mission to make education a delightful adventure for kids and families alike.