National Bagel Day is January 15th can you believe I’ve tasted a Bagel here and there but I don’t like them. Charlie will eat Bagels once in a while but he isn’t to fond of them either. As for David he is like Suzzane and likes Bagels a lot. How about you. Do you like Bagels if so which brand and which flaves and why?
Did you know Bagels have a history that is richer than a Cream Cheese Spread! These rounds of Dough can be found just about anywhere: including Breakfast restaurants, Coffee Shops, Grocery Stores, or even our kitchen pantry. In fact, 2018 people saw more than 354 million Bagels sold. Can you imagine that?
Bagels have a long and highly documented history that travels from the Jewish families of Poland in the 1600s to being wrapped up in parchment paper in our hands today. Unlike many things created nearly five-hundred years ago, Bagels are remarkably unchanged. Cream Cheeses and Butters and flavors and toppings may have evolved over time but Bagel is a Beigel is a Beygal.
Did you know Bagels made the jump to America with a massive Polish-Jewish immigration in the 1800s that firmly entrenched itself in New York City where it thrived. In fact, an entire Union was created in the early 1900s called Bagel Bakers Local 338 to support the growing, immigrant-led industry. That also begat the “Bagel Brunch,” that we still enjoy to this day with little to no changes: using Lox, Cream Cheese, Capers, Tomatoes, and Red Onions. I think I will pass on this recipe. How about you?
While Bagels were hugely popular in New York City almost immediately, Bagels didn’t make their way to the national scale until the mid 20th-Century where automation and Bread slicing made mass manufacturing much more efficient. Since then, Bagels have taken off to include a variety of Flours, toppings, and Dips and smears but still remain by and large – exactly as they were in the 1600s.
National Bagel Day Activities
- Take National Bagel Day as an opportunity to appreciate the versatility of the Bagel, and feel free to use it as an excuse to try as many flavors as you would like!
- I have a question for you. What office, classroom, or group of friends doesn’t love Bagels? Scope out your local Bagel shops for exclusive National Bagel Day deals and spring for a dozen Bagels to share.
- Most people have their favorite Bagel place, so maybe it’s time to figure out which one is the best. Maybe each place has its own specialty Bagel if you have the means and the opportunity today be adventurous and try new Bage restaurants out!
Why People Love Bagels
People can find Bagels at Supermarkets, Coffee Shops, and Gas Stations.
You can eat Bages toasted or just plain. Either way, Bagels are still a delicious and easy choice when you are on-the-go.
I haver a question for you. Have you ever walked into a bagel shop and noticed all the different flavors available? From Bagels created with Cinnamon Raisin Swirl to the classic Everything Bagel, there is always a variety to satisfy your sweet or savory cravings.
Many people have had Bagels for breakfast, but how about as a Deli Sandwich or maybe a Pizza Bagel?
The chewy and dense texture make Bagels a perfect vehicle for toppings, spreads, anything else delicious you can think of!
Recipe for Bagels
Prep Time: 30 mins Cook Time: 20 mins Additional Time: 2 hours 30 mins Total Time: 3 hours 20 mins
Servings: 6 Yield: 6 bagels
Original recipe yields 6 servings
Bagels:
Ingredients:
- 1 ¼ cups water
- 4 ½ cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey (Optional)
Toppings:
- 2 tablespoons poppy seeds (Optional)
- 2 tablespoons sesame seeds (Optional)
- 2 tablespoons dried onion flakes (Optional)
- 1 tablespoon coarse salt (Optional)
Directions
- Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”
- Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor’s Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
- Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Thank you,
Glenda, Charlie and David Cates
