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While normally and traditionally made ofin the anon 20th century variations on the bagel flourished. I can't remember which of us asked first. Just as with Match. You can call me a CMB evangelist now, haha. A: I liked the idea of not sifting through profiles. To try one of these popular custodes for free, simply click on the site's name to sign up for a free account. Robert Dankoff, Seyit Ali Kahraman, Yücel Dağlı. Q: Have you connected with anyone else before you met this Bagel. Q: Have you connected with anyone else before you met this Bagel?.
It is traditionally shaped by hand into the form of a ring from dough, roughly hand-sized, that is first for a short time in water and then. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being or seeds. Some may have sprinkled on their surface, and there are different dough types, such as whole-grain or rye. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in communities from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances in ,. Bagels are now a popular bread product in North America, especially in cities with a large population, many with alternative ways of making them. Like other bakery products, bagels are available fresh or frozen, often in many flavors in many major supermarkets in those cities. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays. In the 16th and first half of the 17th centuries, the bajgiel became a staple of and a staple of the Slavic diet generally. Variants of the word beugal are used in and in to refer to a similar form of sweet-filled pastry Mohnbeugel with poppy seeds and Nussbeugel with ground nuts , or in southern German dialects where beuge refers to a pile, e. Similarly, another in the Webster's New World College Dictionary says that the Middle High German form was derived from the beugel, a kind of , and was similar to the German bügel, a stirrup or ring. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks. Bagels were brought to the by immigrant Polish Jews, with a thriving business developing in that was controlled for decades by. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand. The bagel came into more general use throughout in the last quarter of the 20th century with automation. Murray also invented pre-slicing the bagel. The bagel brunch consists of a bagel topped with , cream cheese, , tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the US. In , the first kosher bagels were brought by from New York in 1989. BagelK created green tea, chocolate, maple-nut, and banana-nut flavors for the market in Japan. There are three million bagels exported from the U. Some Japanese bagels, such as those sold by , are soft and sweet; others, such as sold by in Japan, are the same as in the U. Saturday morning bagel queue at , Montreal, Quebec At its most basic, traditional bagel dough contains wheat flour without or , salt, water, and. Most bagel recipes call for the addition of a sweetener to the dough, often syrup or crystals , honey, , , with or without eggs, milk or butter. Leavening can be accomplished using a technique or a commercially produced yeast. In recent years, a variant has emerged, producing what is sometimes called the steam bagel. To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. 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. The steam bagel results in a fluffier, softer, less chewy product more akin to a that happens to be shaped like a bagel. Steam bagels are considered lower quality by purists as the dough used is intentionally more. Bagels can be frozen for up to six months. The taste may be complemented by additions cooked on the bagel, such as onion, garlic, sesame seeds, or poppy seeds. The appeal of a bagel may change upon being toasted. Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors. A typical bagel has 260—350 calories, 1. Gluten-free bagels have much more fat, often 9 grams, because of the presence in the dough of ingredients that supplant wheat flour in the original. Three : one and two bagels Traditional bagels in North America can be either or New York-style, or although these styles reflect traditional methods used in Eastern Europe before bagels' importation to North America. The distinction is less rigid than other varieties. In contrast, the New York bagel contains salt and malt and is boiled in water before baking in a standard oven. The resulting bagel is puffy with a moist crust. The Montreal bagel is smaller though with a larger hole , crunchier, and sweeter. There is a local belief that New York bagels are the best due to the quality of the local water. However, this belief is heavily debated. For instance, , made in NYC, are a recognized wholesale manufacturer of bagels that use these traditional bagel-making techniques associated here with the Montreal-style bagel , including kettle boiling and plank baking in a wood fired oven. The has qualities that compare to the and , while also uniquely incorporating. This sourdough mixture features a unique set of ingredients only found in Halifax, in the form of locally sourced wild yeasts The East Coast-style bagel is not as chewy and fluffy, nor as salty as the New York-style bagel, and is less dense, doughy and sweet than a Montreal-style bagel, with an added dash of San Francisco influence. As suggested above, other bagel styles can be found elsewhere, akin to the way in which families in a given culture employ a variety of methods when cooking an indigenous dish. Thus, Chicago-style bagels are baked or baked with steam. The traditional London bagel or beigel as it is spelled is harder and has a coarser texture with air bubbles. Poppy seeds are sometimes referred to by their Yiddish name, spelled either mun or mon written מאָן , which comes from the German word for poppy, Mohn, as used in Mohnbrötchen. His recipe yields bagels flatter than New York-style bagels, characterized by a rough-textured crust. An may include such toppings as poppy seeds, sesame seeds, onion flakes, caraway seeds, garlic flakes, pretzel salt, and pepper. While normally and traditionally made of , in the late 20th century variations on the bagel flourished. Non-traditional versions that change the dough recipe include , , , , , and. Other variations change the flavor of the dough, often using , , , , , , , , , or some combination of the above. Green bagels are sometimes created for. Many corporate chains now offer bagels in such flavors as chocolate chip and French toast. Sandwich bagels have been popularized since the late 1990s by specialty shops such as and , and fast food restaurants such as. Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors e. These are usually sold 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, Long Island, and Toronto. According to a review attributed to New York's food critic Robert Seitsema, the flagel was first created by 'Tasty Bagels' deli in the early 1990s. Though the original bagel has a fairly well-defined recipe and method of production, there is no legal for bagels in the United States. Bakers are free to call any bread torus a bagel, even those that deviate wildly from the original formulation. Vesirinkeli from Finland In , are small rings of yeast-leavened wheat bread. They are placed in salted boiling water before being baked. They are often eaten for breakfast toasted and buttered. They are available in many varieties sweet or savoury in supermarkets. German which are soft and formed into rings or long rectangular shapes are somewhat similar to bagels in texture, the main exceptions being the shape and the bath that makes the surface dark and glossy. In , are topped with poppy, sesame seeds or large salt grains, especially in the central area of the country, and the recipe does not contain any added sweetener. They are usually shaped like pretzels rather than bagels. In some parts of , ring-shaped pastries called Beugel are sold in the weeks before. Like a bagel, the yeasted wheat dough, usually flavored with , 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. However, the ring-shaped , is sometimes marketed as Turkish bagel. Archival sources show that the simit has been produced in Istanbul since 1525. Famous 17th-century traveler wrote that there were 70 simit bakeries in Istanbul during the 1630s Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Surprisingly, simit is very similar to the twisted sesame-sprinkled bagels pictured being sold in early 20th century Poland. Simit are also sold on the street in baskets or carts, like bagels were then. The of , enjoy a form of bagel known as girdeh nan from , meaning round bread , which is a type of , the bread eaten in Xinjiang. Until today it belongs to the repertoire of , and pop musicians. In America, February 9 is often celebrated as National Bagel Day, in which people celebrate the rich history of getting together and eating bagels. Oxford Companion to Food 2nd ed. Oxford, England: Oxford University Press. Accessed July 15, 2009. Retrieved 30 August 2012. New York: Flatiron Books. Ten Speed Press, 2001, p. Retrieved January 17, 2015. Retrieved June 9, 2011. Archived from on 14 November 2015. Retrieved 18 May 2015. Retrieved January 1, 2014. Retrieved August 7, 2012. Data obtained from SymphonyIRI Group from scanner data from Supermarkets, Drugstores, and Mass Merchandisers does not includeWal-Mart. Robert Dankoff, Seyit Ali Kahraman, Yücel Dağlı. National Geographic Magazine, p. Bud Collins' Modern Encyclopedia of Tennis 2, illustrated ed. The Bagel: The Surprising History of a Modest Bread, Yale University Press, November 2008, ,.
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