Bagel: Difference between revisions
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A '''bagel''' is a bread dough roll, unusual both in shape and cooking technique. It is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of [[Jewish-American cuisine]]. It originated in Eastern Europe, but the American bagel industry formally began in [[New York City]], with the formation of Bagel Bakers Local #338 in 1909. | A '''bagel''' is a bread dough roll, unusual both in shape and cooking technique. It is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of [[Jewish-American cuisine]]. It originated in Eastern Europe, but the American bagel industry formally began in [[New York City]], with the formation of Bagel Bakers Local #338 in 1909. | ||
Bagel dough is fat-free or has minimal fat, so stale bagels | Bagel dough is fat-free or has minimal fat, so stale bagels become very hard. As it has been become more a part of mainstream American cuisine, there are ever more variations. Well into the 1960s, it was unusual to find other than plain or egg dough, possibly with coverings of [[poppy seed]], [[onion]] slivers, or [[sesame seed]]. Today, one may find many sweet doughs, with chocolate, fruits, and nuts. | ||
Traditional condiments include [[cream cheese]], [[butter]], or [[cream cheese]] with smoked fish such as [[lox (food)|lox]] or [[smoked sturgeon]]. Due to the center hole, they can be messy as the base of [[sandwich]]es. | Traditional condiments include [[cream cheese]], [[butter]], or [[cream cheese]] with smoked fish such as [[lox (food)|lox]] or [[smoked sturgeon]]. Due to the center hole, they can be messy as the base of [[sandwich]]es. | ||
Revision as of 21:42, 8 March 2011
A bagel is a bread dough roll, unusual both in shape and cooking technique. It is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of Jewish-American cuisine. It originated in Eastern Europe, but the American bagel industry formally began in New York City, with the formation of Bagel Bakers Local #338 in 1909.
Bagel dough is fat-free or has minimal fat, so stale bagels become very hard. As it has been become more a part of mainstream American cuisine, there are ever more variations. Well into the 1960s, it was unusual to find other than plain or egg dough, possibly with coverings of poppy seed, onion slivers, or sesame seed. Today, one may find many sweet doughs, with chocolate, fruits, and nuts.
Traditional condiments include cream cheese, butter, or cream cheese with smoked fish such as lox or smoked sturgeon. Due to the center hole, they can be messy as the base of sandwiches.