There are plenty of breads and pastries that we associate with breakfast. There’s toast (French or otherwise), croissants, English muffins (though we prefer Portuguese), and plenty more. But there’s none quite like the bagel. Whether you like it as the base of your breakfast sandwich or prefer it toasted with your favorite spread (butter and jam together, anyone?), there’s no denying that a bagel is different from every other bread or pastry we associate with breakfast. But what is it that makes them so special?
Bagels are special in both their origins and their baking method. Let’s take a few moments to chew on what makes them unique among breakfast staples.
A Cultural Legacy
Although we don’t know for certain who first made bagels as we know them today, they have their cultural origins in the Jewish community of Eastern Europe, especially Poland. When Jewish immigrants came to the United States in the late 19th and early 20th centuries, they brought their culinary traditions with them, including bagels. Bagels really took off in America with the rise of Jewish bakeries and delis in New York City, and that association remains today. The ingredients and baking methods changed to adapt to available ingredients and equipment, but bagels have seen few substantial changes over time.
Boil, Then Bake
When it comes to physical characteristics, the texture of bagels is the primary thing that sets them apart from other breads and pastries. They have a sturdy crust, chewy texture, and distinctive ring shape, making them unlike any other baked good. The reason for all three of those is the practice of boiling the bagels before baking them. Boiling the bagels first par-bakes the dough, forms the crust on the outside, and sets the shape. This practice came about for two reasons: one practical and one religious.
Let’s start with the religious reason. Jewish law prohibits work of any kind on the Sabbath or high holidays, including cooking. However, that does not include reheating food that is already cooked. Boiling the bagels began as a way to follow the law and still have fresh bread on the Sabbath. Boiling the dough before baking also served as a method of preservation. The crust on the outside preserves the dough inside, prolonging the bagels’ shelf-life.
Enjoy a Bagel with Breakfast at Stow Cafe!
At Stow Cafe, we love a bagel with breakfast. Get one of our breakfast sandwiches on a bagel, or have it as toast in one of our combos. There’s no wrong way to enjoy a bagel!
