A bagel

A bagel is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked onto the outer crust with the most traditional being poppy or sesame seeds. Some have salt sprinkled on the bagel. Image File history File links New York-style plain bagel. ... Image File history File links New York-style plain bagel. ... For other uses, see Bread (disambiguation). ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic micro organisms classified in the kingdom Fungi, with about 1,500 species described;[1] they dominate fungal diversity in the oceans. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... This article is about the plant. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... This article is about common table salt. ...

It has become a popular bread product in the United States, Canada and the United Kingdom especially in cities with large Jewish populations^[1], such as New York, Los Angeles, Montreal, Toronto and London, each with different ways of making the bagel. For other uses, see Jew (disambiguation). ... New York, New York and NYC redirect here. ... Flag Seal Nickname: City of Angels Location Location within Los Angeles County in the state of California Coordinates , Government State County California Los Angeles County Mayor Antonio Villaraigosa (D) Geographical characteristics Area     City 1,290. ... Nickname: Motto: Concordia Salus (well-being through harmony) Coordinates: , Country Province Region Montréal Founded 1642 Established 1832 Government  - Mayor Gérald Tremblay Area [1][2][3]  - City 365. ... This article is about the capital of England and the United Kingdom. ...

Bagels are distinct from the similarly shaped doughnuts and from the similarly textured bialys, primarily because of the cooking method amongst other differences. Russian bubliks are very similar to bagels, but are somewhat bigger, have a wider hole, and are drier and chewier. Pretzels, especially the large soft ones, are also very much like bagels, the main exceptions being the shape and the alkaline water bath that makes the surface dark and glossy. For other uses, see Doughnut (disambiguation). ... Bialies Bialy is a small roll named for the city of Białystok in Poland. ... Bublik (Russian: ) is a traditional Russian and Ukrainian bread roll very similar to Jewish bagel, from which it was derived, however it is somewhat bigger, has a wider hole and much denser and chewier texture. ... This article is about the baked good. ...

History

A sbitenshchik (left) selling bubliks and baranki (19th century)

The bagel was invented in Central Europe, possibly in Kraków (although now proved to be Germany) as a 1610 document^{[citation needed]} mentions beygls given as a gift to women in childbirth. This is cited as the earliest known reference, but the document is not absolutely clear about what a beygl is. Also uncertain is the relationship, if any, to the sweet Hungarian pastry, bejgli. Image File history File links Sbitenshchik_and_Khodebshchik. ... Image File history File links Sbitenshchik_and_Khodebshchik. ... Sbitenshchik and Khodebshchik, a lubok print (19th century) Sbitenshchik (Russian: сбитенщик) was a sbiten vendor (sbiten’ – a hot winter Russian traditional drink) in old Russia. ... Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ... For other uses, see Krakow (disambiguation). ... // Events January 7 - Galileo Galilei discovers the Galilean moons of Jupiter. ... Parturition redirects here. ...

An oft-repeated story states that both the bagel as well as the croissant originated in 1683 in Vienna, Austria, when an Austrian baker created them to commemorate the victory in the Battle of Vienna over the Turks that sieged the city. Similar to the crescent-like bend croissant (Hörnchen in German, little horn) which is said to have been inspired by the Turkish flags, the bagel is supposedly related to the victorious final cavalry charge led by King John III Sobieski of Poland. Thus, the baked good was fashioned in the form of a stirrup (German: Steigbügel, or the similar Bügel-shaped horseshoe, or saddle, tales vary). For the Japanese womens magazine, see Croissant (magazine). ... Events June 6 - The Ashmolean Museum opens as the worlds first university museum. ... For other uses, see Vienna (disambiguation). ... // For siege of Vienna in 1529 see Siege of Vienna Combatants Holy League: Polish-Lithuanian Commonwealth, Austria, Saxony, Franconia, Swabia, Bavaria Ottoman Empire, Khanate of Crimea, Transylvania, Wallachia, Moldavia Commanders John III Sobieski, Charles V of Lorraine Kara Mustafa Pasha Strength 70,000, (10,000 during siege) 138,000, (200... Not to be confused with Golgotha, which was called Calvary. ... For other monarchs with similar names, please see John of Poland. ... Haniwa horse statuette, complete with saddle and stirrups, 6th century, Kofun period, Japan. ... For other uses, see Horseshoe (disambiguation). ... A saddle is a seat for a rider fastened to an animals back. ...

That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and due to the fact that traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This fact, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g. of wood Holzbeuge) Yiddish ( yidish or idish, literally: Jewish) is a non-territorial Germanic language, spoken throughout the world and written with the Hebrew alphabet. ... Austrian German is any variety of the German language spoken in Austria. ... For other uses, see Bread (disambiguation). ... Gugelhupf A Gugelhupf or Kugelhupf is a southern German, Austrian, Swiss and Alsatian term for a type of cake. ...

Since the middle of the 19th century, bakeries on Brick Lane & the surrounding area in London have been selling bagels (the local orthography is "beigel"). In the East End of London, bagels were traditionally sold in groups of three, which were referred to as a "prial" , a "prangle" or (less commonly) a "frackle" of bagels. They were often displayed in the windows of bakeries on vertical wooden rods of up to a metre in length in racks. Allegedly, it was here, before the widespread use of refrigeration that 'beigels' would be stored in large crates of earth that had been prebaked to remove insects, bacteria & other contaminants in an effort to keep their moisture & freshness.

Montreal-style bagel with mun, and two with sesame seed

The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker Harry Lender, who pioneered the frozen bagel in the 1960s. Today, bagels are enjoyed all over the world, and have become one of the most popular breakfast foods. Image File history File links Download high-resolution version (1110x892, 162 KB) Poppy (dark) and sesame (light) seed Montreal-style bagels from R.E.A.L. Bagels. ... Image File history File links Download high-resolution version (1110x892, 162 KB) Poppy (dark) and sesame (light) seed Montreal-style bagels from R.E.A.L. Bagels. ... Poppyseed (dark) and sesame seed (light) Montreal-style bagels from R.E.A.L Bagels, Montreal. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... North American redirects here. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999 in the... Lenders Bagel Bakery started when Harry Lender immigrated to the United States from Poland in 1927. ...

Varieties

The two most prominent styles of traditional bagel in North America are the Montreal-style bagel and the New York-style bagel. The Montreal bagel contains malt and egg but no salt; it is boiled in honey-sweetened water before baking in a wood-fired oven; and it is predominantly either of the poppy "black" or sesame "white" seeds variety. The New York bagel contains salt and malt and is boiled in water prior to baking in a standard oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal bagel is smaller (though with a larger hole), chewier, and sweeter. Poppy seeds are sometimes called by their Yiddish name, spelled either mun or mon (written מאָן) which is very similar to the German word for poppy, Mohn, as used in Mohnbrötchen. The traditional London bagel (or beigel as it was pronounced) was harder and had a coarser texture with air bubbles. Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ...

Type of seasonings

"Everything" bagel with a variety of seasonings.

In addition to the plain bagel and the standard poppy or sesame seeds, variants feature different seasonings on the outside, including garlic, onion, caraway, and salt. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Onion (disambiguation). ... Categories: | | | | ... This article is about common table salt. ...

The "everything" bagel (also known as a "mish mosh" or "all dressed" bagel) is topped with a mixture of a large variety of toppings; the exact ingredients depend on the vendor. Poppy seeds, sesame seeds, onion flakes, caraway seeds, garlic flakes, pretzel salt, and pepper, are all popular toppings that most vendors use on an everything bagel.

Toppings on bagels

Half a bagel spread with cream cheese.

There are several different toppings that are popular on bagels. Bagels topped with cream cheese, lox (salt-cured salmon), tomato, and onion is a popular Jewish dish. A bagel can also be substituted for two slices of bread. In London, bagels are often eaten as a sandwich filled with salt beef. Bagels are sometimes used as breakfast sandwiches, that are filled with eggs, cheese, ham, and other fillings. McDonald's has a line of breakfast bagel sandwiches that contain egg, cheese, and meat combinations between the bagel slices. Pizza bagels are another popular way to prepare bagels, in which they are sliced, then topped with tomato sauce and cheese and then toasted or re-baked. Image File history File links NCI_cream_cheese_bagel. ... Image File history File links NCI_cream_cheese_bagel. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a... Lox can stand for any of several things: Lox (salmon) - a type of salmon produce LOx (oxidizer) - liquid oxygen used as oxidizer in aerospace The Lox - was a Yonkers, NY-based rap trio This is a disambiguation page — a list of articles associated with the same title. ... Jewish cuisine is a collection of international cookery traditions linked by Jewish dietary laws (kashrut) and Jewish holiday traditions. ... For other uses, see Sandwich (disambiguation). ... Salt-cured meat or salted meat, for example ham, bacon or kippered herring, is meat or fish preserved or cured by salt or brine. ... Breakfast is the first meal of the day, eaten in the morning. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article is about the cut of meat. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... Pizza bagel A pizza bagel, more commonly known as a bagel pizza, is a bread product traditionally topped with cheese and tomato sauce. ...

Non-traditional doughs and shapes

While normally and traditionally made of yeasted wheat, in the late 20th century, many variations on the bagel flourished. Non-traditional versions which change the dough recipe include pumpernickel, rye, sourdough, bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using salt, onion, garlic, egg, cinnamon, raisin, blueberry, chocolate chip, cheese, or some combination of the above. Green bagels are sometimes created for St. Patrick's Day. Many corporate chains now offer bagels in such flavors as chocolate chip and French toast. Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic micro organisms classified in the kingdom Fungi, with about 1,500 species described;[1] they dominate fungal diversity in the oceans. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... Pumpernickel is a type of German sourdough bread made with a combination of rye flour and rye meal (a more coarsely ground form of the flour). ... Binomial name Secale cereale M.Bieb. ... Sourdough starter made with flour and water refreshed for 3 or more days Sourdough (or, more formally, natural leaven or levain) refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast such as Saccharomyces cerevisiae. ... // wheat bran Bran is the hard outer layer of and consists of combined aleurone and pericarp. ... For the 1970s rock and roll band, see Bread (band). ... This article is about common table salt. ... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Raisins Percentages are relative to US recommendations for adults. ... For other uses, see Blueberry (disambiguation). ... Normal sized semi-sweet chocolate chips Chocolate chips are small chunks of chocolate. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... St. ...

Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors (e.g., cherry, strawberry, cheese, blueberry, cinnamon-raisin, chocolate chip, maple syrup, banana and nuts) are commonly sold by large supermarket chains; these are usually sold pre-sliced and are intended to be prepared in a toaster. A flat bagel, known as a flagel, can be found in a few locations in and around New York City and Toronto. It was initially developed by Goldberg's Famous and slowly started to span due to preferred sandwich sizes. A trademarked, sweet variant of the bagel known as the “Fragel" is produced by the Ann Arbor, Michigan based Bagel Factory, Inc. A special, bagel-based dough is fried and coated with cinnamon sugar. A sandwich chain called Così has created square bagels, or "squagels", as an alternative to round bagels in crafting bagel sandwiches which are often filled with luncheon meats. This article is about the U.S. State. ... Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice for desserts. ... A Così restaurant in Rosslyn, Virginia Così is a restaurant chain founded in 1996, which primarily offers Gourmet sandwiches and salads. ... Cold cuts are precooked meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. ...

Preparation

Bagels with cream cheese and lox (cured salmon) are considered a traditional part of Jewish cuisine^{[citation needed]} (colloquially known as lox and a schmear).

At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm and dense bagel shape and texture. Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, or sugar. Leavening can be accomplished using either a sourdough technique or using commercially produced yeast. Image File history File linksMetadata Download high-resolution version (2560x1920, 2066 KB) Lox with bagels. ... Image File history File linksMetadata Download high-resolution version (2560x1920, 2066 KB) Lox with bagels. ... Country of origin United States Region, town Chester, New York Source of milk Cow Pasteurised Texture Soft Aging time none Certification Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a... Lox can stand for any of several things: Lox (salmon) - a type of salmon produce LOx (oxidizer) - liquid oxygen used as oxidizer in aerospace The Lox - was a Yonkers, NY-based rap trio This is a disambiguation page — a list of articles associated with the same title. ... Jewish cuisine is a collection of international cookery traditions linked by Jewish dietary laws (kashrut) and Jewish holiday traditions. ... For other uses, see Flour (disambiguation). ... Wheat - a prime source of gluten Gluten is an amorphous mixture of ergastic (i. ...

Bagels are traditionally made by:

• mixing and kneading the ingredients to form the dough
• shaping the dough into the traditional bagel shape, round with a hole in the middle
• proofing the bagels for at least 12 hours at low temperature (40-50 degrees F = 4.5-10 ℃)
• boiling each bagel in water that may or may not contain additives such as lye, baking soda, barley malt syrup, or honey
• baking at between 175 ℃ and 315 ℃ (about 350 to 600 degrees F)

It is this unusual production method which is said to give bagels their distinctive taste, chewy texture, and shiny appearance. In the context of Jewish culture, this process provided an additional advantage in that it could be followed without breaking the no-work rule of the Sabbath. The dough would be prepared on the day before, chilled during the day, and cooked and baked only after the end of the Sabbath, therefore using the Sabbath as a productive time in the bagel-making process (as the dough needs to slowly rise in a chilled environment for a time before cooking). For other uses, see Sabbath. ...

In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.^[2] In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked.

Bagels are sometimes presliced, but other times they must be cut by the consumer. Improper cutting technique has led to many bagel-related lacerations. Mark Smith, head of George Washington University's Department of Emergency Medicine noted, "The bagel is inherently unstable because it's round. In fact there are two unstable surfaces: the knife against the bagel and the bagel against the table...I theorize that it's difficult to modulate the force needed to get through the exterior once you hit the doughy part, and you cut your finger."^[3] The George Washington University (GW), is a private, coeducational university located in the Foggy Bottom neighborhood of Washington, D.C. The school was founded in 1821 as The Columbian College in the District of Columbia by Baptist ministers using funds bequeathed by George Washington. ...

In order to cut a bagel safely one should use the following technique: place the bagel flat on the table with one hand on top firmly holding the bagel in place. Using a bread knife one should slice the bagel halfway through, keeping the blade horizontal to the table then stand the bagel on its end, and finish slicing downward while gripping the upper sliced half. Photos of the described technique can be found here: www.ehow.com/how_2275428_cut-bagel-safely.html

Bagels around the world

In Russia, Belarus and Ukraine, the bublik is essentially a very enlarged bagel. Other ring-shaped pastries known among East Slavs are baranki (smaller and drier) and sushki (even smaller and drier). Bublik (Russian: ) is a traditional Russian and Ukrainian bread roll very similar to Jewish bagel, from which it was derived, however it is somewhat bigger, has a wider hole and much denser and chewier texture. ... The East Slavs are a Slavic ethnic group, the speakers of East Slavic languages. ...

In Lithuania bagels are called riestainiai and sometimes the Slavic name baronkos.

The Uyghurs of Xinjiang, China enjoy a form of bagel known as girdeh nan (from Persian, meaning round bread) , which is one of several types of nan, the bread eaten in Xinjiang.^[4] It is uncertain if the Uyghur version of the bagel was developed independently of Europe or was the actual origin of the bagels that appeared in Central Europe. For the language spoken by this ethnic group, see Uyghur language. ... For the county in Shanxi province, see Xinjiang County. ... Farsi redirects here. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu/Persian: نان, IPA [nɑn]) is a round flatbread made of white flour. ...

In Turkey, a salty and fattier form is called açma. The ring-shaped simit is sometimes marketed as a Turkish Bagel. 2 simits in wrapping paper A simit (Turkish) or koulouri (Greek: κουλούρι) is a circular bread with sesame seeds, very common in Turkey and Greece. ...

In some parts of Austria, ring-shaped pastries called Beugel are sold in the weeks before Easter. Like a bagel, the yeasted wheat dough, usually flavored with caraway, is boiled before baking, however, the Beugel is crispy and can be stored for weeks. Traditionally it has to be torn apart by two individuals before eating. This article is about the Christian festival. ... Categories: | | | | ...

The pronunciation and spelling of “bagel” varies between communities. In Canada, for instance, people from Toronto and Montreal, pronounce it like bay, the correct Yiddish pronunciation, whereas people from the smaller towns of Northern Ontario and the East coast of Canada tend to pronounce the first syllable as bag, as in in shopping bag. In addition, some American bagelmakers (particularly New England producer Zeppy's) spell the word "baigel," while maintaining the typical pronunciation. Nickname: Motto: Concordia Salus (well-being through harmony) Coordinates: , Country Province Region Montréal Founded 1642 Established 1832 Government  - Mayor Gérald Tremblay Area [1][2][3]  - City 365. ...

On Brick Lane in East London there are two long established bagel shops in which the item is spelled beigel, with pronunciation to match. Brick Lane is a street in the East End of London and heart of the citys Bangladeshi community. ... This article is about the capital of England and the United Kingdom. ...

In Romania, bagels are popular topped with sesame seeds or large salt grains, especially in the central area of the country. They are sold as covrigi.

"Bagel" is also referred to as a Yeshivish term to one who sleeps 12 hours straight. Thus called a bagel as the clock goes around in a full circle. Yeshivish is an adjective/adverb used to describe the societal, cultural and linguistic norms and mannerisms of those who attend a yeshiva. ...

References

1. ^ Simpletoremember.com. "World Jewish Population, Analysis by City", 2001. Retrieved on 2008-02-17. 
2. ^ Reinhart, P, The Bread Baker's Apprentice. Ten Speed Press, 2001, p. 115.
3. ^ Loose, Cindy (February 25, 1995). Experiencing a Slice of Bagel Life: The Less Adept Find the Cutting Edge of a Round Bun. Washington Post.
4. ^ (Allen, Thomas B. (March 1996). Xinjiang. National Geographic Magazine, p. 36–37.)

2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Anno Domini (or common era), in accordance to the Gregorian calendar. ... is the 48th day of the year in the Gregorian calendar. ... is the 56th day of the year in the Gregorian calendar. ... Year 1995 (MCMXCV) was a common year starting on Sunday. ... ...

See also

Wikimedia Commons has media related to:

Bagel

• Appetizing store
• Bagel toast

This article or section does not cite its references or sources. ...

External links

• Bagel History on BBC
• Emeril Lagasse's recipe at foodnetwork.com
• A documentary film on two famous factories in Montréal, St Viateur and Fairmount
• Bagel Making Video #1
• Bagel Making Video #2
• Bagel Making Video #3