Bagel

A bagel, sometimes Beigel (of bagel or English beigel [ beɪgəl ] of, YIVO Yiddish orthography beygl בייגל or בייגעל bejgl or bajgl ) is a palm-sized round pastry made from yeast dough with a hole in the middle. Bagels are briefly boiled in water before baking. The hole in the center accelerating the cooking process, and increases the crust formation during the baking.

The 1610 first occupied in Jewish sources in Krakow bagel probably originated in Central or Eastern Europe. End of the 19th century they were introduced by Eastern European Jewish immigrants in the U.S. and Canada, where they belong to the everyday nutrition since the 1970s, and from where she has since spread throughout the world as a typical American baked goods.

• 2.1 Name

• 3.1 Germany
• 3.2 United Kingdom
• 3.3 Ireland
• 3.4 Israel
• 3.5 North America 3.5.1 USA
• 3.5.2 Canada

Variants

In North America today, there are two variants of the bagels, the " New York Style Bagel " and the " Montreal - style bagel " - usually as " New York Bagel " and " Montreal bagel " means. The former are traditionally made ​​from a dough of wheat flour with a high gluten content, water, yeast, malt and salt. The dough is often made ​​cool for several hours. The refrigeration of the dough before cooking delayed fermentation and improved flavor and crust formation. The dough ropes into rings formed from short pastry is cooked in water and then baked. In addition to the "plain" (simple) Bagel there are numerous variants, with poppy, sesame, onion or sweet ingredients such as raisins and cinnamon or blueberries. " New York Bagel " be made from rye flour or sourdough, on St. Patrick's Day, Memorial in honor of Ireland's patron saint, they are also available in green.

The " Montreal bagel " the salt is omitted, the dough will be eggs and the cooking water is added honey. " Montreal bagel " are usually sprinkled with poppy or sesame seeds and baked in a wood oven. They are slightly smaller and sweeter than New York bagels and have a larger hole in the middle.

The traditionally hand -made bagels available in London and other British cities, for in England partly still the spelling " Beigel " is used, similar to those from New York, but are slightly smaller and harder. Bagel Industrially manufactured are manufactured in the UK, however, in the style of New York Bagel and marketed as such.

Form

Bagels are round and have a more or less large hole in the middle. Through the cooking process the dough rings keep their shape when baked and there is the typical bagel hard glossy crust. The hole will allow the bagel easier, they are cooked quickly, and when baking extra crust from forming. The hole was initially lined up for easier removal during cooking and for transport on cords or wooden poles. In this form, bagels were sold in Eastern Europe both in bakeries as market stalls and on the road - often without a license - and delivered its kind in New York until the 1970s.

A handmade " New York Bagel " weighed in the mid-20th century, less than 100 grams. Since then, the bagels were getting bigger, responsible for this change should be last but not least the fact that bagels are eaten more often as sandwiches and not as originally without ingredients. As an ideal size for a bagel applies diameter of about ten centimeters.

Among the available in North America, in shape from the classic bagel bagels are different " Flagels " flattened before baking bagels, giant bagels for parties and receptions, and the Huffington Post can be seen that even square bagels are to be found. In the UK, the market leader for Valentine's Day heart-shaped bagel in a limited edition, which is available free online on Facebook.

Consistency

Bagel must have an intense flavor and a thick, shiny crust and may be soft just inside, so in any case the opinion of the " Bagel Maven " as bagel connoisseurs in the United States are often called by the Yiddish word מבֿין ( Meiwen, German expert). Fresh bagels harden quickly and should be eaten within five hours, best still warm.

If bagels are eaten as sandwiches with cream cheese or coated, they are cut. Since the cutting often results in injuries due to the hard crust, it came to inventing the bagel cutter for slicing. Some manufacturers already sell cut bagel. For the preparation of sandwiches, however, soft bagels are better. In many cases they are toasted on the bottom before they are occupied.

Origin and names

Date and place of origin of the bagels are unknown. Ring-shaped pastries are known since ages ago. Even Egyptian hieroglyphics show a ring-shaped pastries. To cook for the method of preparation a pastry just before baking, goes back to ancient traditions. Mentioned, the oldest surviving document, bagels, are regulations of the Jewish community of Cracow from 1610. Leo Rosten writes in his popular book, The Joys of Yiddish in 1968, bagels were given women in childbirth. Rusting simplified representation based on the deceased in the Warsaw ghetto historian Polish-Jewish Meir Balaban. This source after it has traded at a common pastry that was offered along with Zopfbrot and cake at family gatherings. According to Claudia Roden of the bagel is just like the original Zopfbrot to southern Germany back then and has received its definitive form in the Jewish Poland.

A widespread legend tells the other hand, bagels were only 1683 in Vienna in honor of King John III. Sobieski was invented, who was a great horse lover. The name would then be derived from bracket ( stirrup). However, the same legend is also rumored for the invention other culinary achievements according to Barbara Kirshenblatt - Gimblett.

According to another legend, bagels were invented in the 9th century in a remote area in Prussia, where the Christian population denied Jews the right to eat bread or bake. A decree of the local princes decreed that only can be seen as bread, which was baked. The Jews then the dough instead of baking, eaten cooked and slightly toasted.

Another explanation is Joan Nathan, which refers to the family Beigel, Jewish baker from Krakow. In Eastern Europe, many Jews were active as peddlers and traveling a lot. According to the Jewish religious law must be washed before consuming bread hands and a blessing over the bread are spoken. By cooking before baking bagels have lost their status as bread and pasta were like without prior handwashing also be eaten on the go, where clean water was often not available.

Name

The name of the pastry derived possibly from Middle High German bougel (ring) or from Yiddish beige ( bow ). In parts of Germany, it exists as Beugel. For Luther a Bögel occurs, the administration is not clear in its meaning. In Polish, the word is begiel, Bugiel, bygiel, borrowed from Yiddish, with some probability, in the 16th century with the meaning Pretzel, obwarzanek occupied. In addition, a form is bajgiełe occupied with the meaning of "Jewish obwarzanek ". In the latter, it could also be a Neuentlehnung from the 19th century.

In Nordostjiddisch that was spoken in Lithuania and parts of Ukraine, the pronunciation is bejgel, in Südostjiddisch, especially in Poland and Galicia, he was against it bajgel. The YIVO orthography is essentially determined by the Lithuanian Yiddish. In the 1880s, Eastern European Jewish immigrants brought the cake to New York, later to Canada, and from the Yiddish beygel / baygel was bagel in the American-English spelling, which is pronounced the same as the Yiddish bejgel in English. In London, where the bagel was introduced as in New York about the same time, the Yiddish spelling has been preserved, it is now increasingly been replaced by the American.

Bejgel / baigel remains unchanged in Yiddish in the plural, in English, on the other hand is a plural -s, bagels formed which is usually adopted in German.

Dissemination

Bagels are increasingly being offered worldwide and sold as American pastries, because its European Jewish origin is unknown, supposedly under the English name " bagel ".

Germany

The Focus - market analysis of 2002 referred bagel as " snack hit number one" in Germany and announced a " bagel - wave" with the first bagel bars in the big cities.

Still under the almost original name they continue to be offered as Beigerl or Beugerl in the Austro- Bavarian area, but here semicircular, like crescents or croissants.

Great Britain

Bagel were of Eastern European immigrants end of the 19th, introduced at the beginning of the 20th century in Britain, but remained outside the Eastern European Jewish community largely unknown. Only towards the end of the 20th century they became popular as American specialty, albeit primarily as a breakfast pastry. In the year 2011 378 Millionen bagels were sold for £ 60 million, an increase of 26 percent over the previous year. More than three- quarters of this goes to the industrially produced Bagel of the main provider, a Canadian company that markets its packaged bagel under the name " New York Bakery Bagels ". In the former Jewish East End of London are still in two traditional bagel bakeries, Beigel Beigel Bake and Store, as well as a Jewish bakery that also sells Beigel.

Ireland

In Ireland, bagels have been known since the late 20th, early 21st century. On St. Patrick 's Day green bagels are offered on the American model. Bagels are not regarded by the Irish Government as bread, but, as well as croissants and other baked goods, pastries and occupied as a luxury since December 2011, with a value added tax of 13.5 percent, while bread is exempt from tax.

Israel

The baked by Eastern European immigrants in Israel Beygl who described the New York Times as "a rock-hard biscuit ring" ( translation a rock hard ring-shaped pastry), have been largely displaced in Israel since the late 20th century by the American bagel. There is also a variant of Jerusalem, which is called " Jerusalem bagel " or " Bagele ". Jerusalem bagels are not round but oval, soft and sweet and much larger than bagel and be with Za'tar, a blend of spices eaten. They come from the Palestinian kitchen and should, have been so discovered Janna Gur shortly after the Six Day War of Israelis, as they began to explore the Old City of Jerusalem, the before, during Jordanian rule, Jews could not be visited. Later on Jerusalem Bagel as catering at football games popular and today they are available in all Israel, according to Gur " even in five-star hotels ."

North America

In the U.S. as in Canada Bagel are a standard product today. In the late 1990s, they have also been introduced at McDonalds. In the U.S. they are considered outside of New York as a typical New York pastry, while they are typically American outside the U.S. and Canada as well. Bagels are usually cut and if they do not come fresh from the oven often toasted. Either with a spread made from cream cheese, a schmear, eaten for breakfast or as a sandwich with various fillings.

USA

Bagel were originally made and eaten in New York only by Eastern European Jewish immigrants. In 1907 there were 300 Bagel Bakery in New York, in 1910 a section of the bagel bakery within the Jewish Bakers Union, Local 100, the union of the Jewish bakers of New York was founded in 1937 as the International Bagel Bakers Union, Local 338 became self-employed.

The first written mention of bagels in English is busy in the U.S. only for the 1930s. In the 1950s, Lender 's Bagels brought the first packaged and shortly afterwards the first frozen bagels in the U.S. market, 1963 Bagel machine was the first developed by the Thompson Bagel Machine Corporation commercially viable commissioned. After they had become popular in New York, located bagel spread out across the United States.

1992 in the United States industrially manufactured bagel worth almost $ 355 million sold, frozen, the vast majority of them, in 1995, the sale had increased to 1.6 billion dollars.

Canada

In Canada, the first bagel bakeries were founded in Montreal in the early 20th century. To date, two bagel bakeries in Montreal argue about which of them is really the oldest and best. A Bagel Bakery was founded in Toronto in 1957 sold in the 1960s, four to six million bagels per year in Toronto and the surrounding area and only a quarter of it to Jewish clientele. In the late 1980s, the bagel consumption rose in Canada by 88 percent. The largest, founded in 1993, Canadian Bagel Bakery Bagel sold in 1996, several million monthly. Montreal bagels have made ​​it to the universe, and mini bagels with smoked salmon were kicked off the menus with typical regional specialties, Prince William and his wife was served at her official visit to Montreal in July 2011.

Bagel in the Jewish tradition

Round objects has been awarded many times a protective function. Midwives were given for a happy birth Bagel Bagel paid and were served at the celebration for the circumcision of a boy and other special family celebrations. Almond Bagel among the pastries that were given away to the festival of Purim. On the other hand, had a bagel sign of mourning in ashes dunked they were among the dishes that mourners ate when returning from the funeral. Before the ninth of Av, a fast day commemorating the destruction of the Temple in Jerusalem, they were also eaten.

Bagels were baked in bakeries and at home, mostly from white flour, in parts of Lithuania there were dark bagel. At least since the 19th century have been made ​​known bagel with milk and eggs.

Since they were made ​​of white flour, it was originally a luxury pastries. However, Bagel developed in Eastern Europe into an everyday cake that was eaten in the morning and during the day. The U.S. regarded as typically Jewish, popular even outside the Jewish community, Sunday Breakfast Bagel and Lox, however, is of American origin. The combination should be developed according to Marks as a substitute for the in the 1930s popular in the U.S., not in accordance with Jewish dietary laws breakfast dish Eggs Benedict, a poached egg, covered with hollandaise sauce on a table covered with ham or bacon half an English muffin. The ham was replaced by then not as expensive smoked salmon and hollandaise sauce and eaten by Cream cheese on a bagel spread with unsalted butter in place of English muffins. The Swiss Salcia compatriot mocks in her cookbook about the " newly rich East European Jews " in the United States who are trying to make a " poor man's biscuits " a delicacy.

Bagel in proverbs, sayings and jokes

Bagel occur in numerous proverbs, sayings and jokes.

• Thus, a common thief is called beygl - chaper ( Bagel Thief ).
• Best known is the saying: Only the third Beigl you'll be full. Another proverb says: If you have the Beigl eaten, while in case the hole.

Similar baking works and homonymy

The bagel is almost identical testified in the 14th century, in Krakow today on the street selling obwarzanek. Other close relatives of the Eastern European bagels are the Russian-Ukrainian Bubliki that were worn by the sellers on a cord around the neck, and the smaller Baranki and Suschki.

Similar works are also back the Turkish Simit, hot in Greece Koulouri, and usually sprinkled with sesame seeds are baked, and the pretzel. In Italy, have been known since ancient times and Taralli Ciambelle, in China, there is a related pastry called Girde.

The bagel is also very similar to the almost exclusively in the United States encountered, the Eastern European Jewish cuisine that were found Bialy, an abbreviation of Bialystok cake. Bialys are not cooked before baking and have a hole instead of only a deep concavity in the center. Although the American donut has the same shape as the bagel, but made ​​of a different dough is fried in fat.

In the countries of the former Habsburg monarchy and in Bavaria there is a filled with poppy seeds or nuts sweet brioche ( croissant ), is mentioned in the Austrian German Beigel or Beugel. In Hungary Bejgli be as nut (Hungarian: diósbejgli ) - and Mohnstollen ( mákosbejgli ) traditionally eaten at Christmas and Easter. In Austria, also a chicken leg is referred to as - Beigl or biagl.