What is a Bagel? Discover the History, Texture, and Popularity of Bagels — BagelFest (2024)

FAQs

What is the texture of bagel? ›

When it comes to bread, bagels are in a class of their own. Little about their appearance, texture, or how they are made resembles other breads. Their unique shape; tight, fine crumb; chewy texture, and glossy, pleasantly leathery crust set them apart.

Bagels are created in 17th century Poland as a response to anti-Semitic laws preventing Polish Jews from baking bread. Jewish bakers circumvented these restrictions by boiling the dough before baking it.

The History of Bagel World

Since we first opened our doors in 1993, Bagel World has been a staple of North Shore homes, schools and offices. We take great pride in bringing our loyal customers a truly authentic bagel made with the same Polish-inspired recipe our father first created.

bagel, doughnut-shaped yeast-leavened roll that is characterized by a crisp, shiny crust and a dense interior. Long regarded as a Jewish specialty item, the bagel is commonly eaten as a breakfast food or snack, often with toppings such as cream cheese and lox (smoked salmon).

But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.

One of the most popular types of bagels is the onion bagel, flavored with onion powder and topped with dried onions. It has a rich, and aromatic flavor and pairs well with many savory toppings.

Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in 1610 in Jewish community ordinances in Kraków, Poland. Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population.

Bagels are the only bread that is boiled before being baked. They are dipped in boiling water for approximately 3-5 minutes before going into the oven. Bagel making was once a four-man job: Two people would make the dough, giving bagels their shape; one person boiled them, and the fourth person baked them.

Poppy seeds, sesame seeds, dried minced garlic and onion, and sea salt. These five ingredients aren't necessarily the heroes of the spice world, but in the bagel reality, they are enough. In fact, they are everything. Mixed together, they revolutionized the bagel world sometime in the early 1980s.

You can enjoy practically any bagel in moderation, though whole-grain bagels provide more satiating fiber and protein. That said, bagels can be high in sodium, so make sure you're mindful of the other sources of sodium in your diet when you eat them. Be mindful of portion sizes, since bagels can be large.

Why do bagels have a hole? ›

Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.

Unfortunately there's no simple answer to this question. In terms of calories, on average one bagel has more calories than one slice of bread. However, if you choose to have a bagel with more fibre, this may help you feel fuller for longer and potentially reduce your snacking throughout the day.

A proper bagel should be chewy enough that it takes a bit of jaw muscle to bite into it. Good bagels are denser than most bread, but not hard. Bagels are fully proofed before being boiled, then baked.

Below that crispy exterior is a dense interior that finds a delicate balance between soft and chewy. It should not be easy to bite through a bagel, but it also shouldn't be a desperate challenge for your jaw either.

The thing that differentiates bagels from other breads is the lack of fluff and air — you want them dense and chewy. To achieve that, don't let your dough get too puffy while proofing.

A traditional bagel has a tight, chewy, and dense crumb, and a crisp crust. The boil is very important for all of those. If you didn't boil at all, you'd get some browning like you'd see on a hamburger bun, but not a thick crust. The bagel would also likely have a lot more oven spring, and it would be puffy and bready.