Bagels: Origin and Recipes

The bagel, a beloved ring-shaped bread with a chewy texture and shiny crust, has a rich history dating back to 13th-century Jewish bakers in Eastern Europe. As reported by National Geographic, bagels originated in Poland, where Jewish bakers were allowed to produce bread for both Jewish and Christian communities despite restrictive laws. This humble bread's journey from European Jewish enclaves to becoming an iconic American food staple is a testament to its enduring appeal and cultural significance.

Bagels' Eastern European Origins

The bagel's origins can be traced back to Jewish communities in Eastern Europe, particularly Poland, in the 13th century. According to Maria Balinska, author of "The Bagel: The Surprising History of a Modest Bread," bagels began as a "bread of value and an object of respect" among Jewish bakers[1]. This contradicts popular myths about the bagel's invention, such as it being created to celebrate a victory over the Ottoman Empire or as a response to antisemitic laws.

The earliest known mention of bagels comes from Poland in the early 1600s, indicating that the bread had already been established by that time[2]. The bagel's distinctive shape and preparation method evolved from earlier ring-shaped breads, such as the German pretzel and the Polish obwarzanek[1].

Jewish bakers in Poland were given more freedom than other Jewish tradespeople, allowing them to bake bread for both Jewish and Christian customers. During Lent, when Christians abstained from rich foods, they sought out a lean, boiled bread called obwarzanek, which is believed to be a precursor to the bagel[1].

The bagel's unique preparation method of boiling before baking may have roots in religious considerations. When the Church in Medieval Europe formally forbade Jews from baking bread, considering it too sacred for them, Polish Jews adapted by developing their own recipes for boiled bread[2]. This technique gave bagels their characteristic chewy texture and shiny crust.

The name "bagel" itself has linguistic roots in this region. In Polish, it was known as "bajgiel," while in Yiddish, it was called "beygal." These terms are believed to have derived from the Middle High German word "böugel" or "bügel," meaning ring or bracelet[2].

As bagels gained popularity, they took on cultural significance within Jewish communities. They became associated with various traditions, such as being fed to women who had recently given birth and being incorporated into mourning rituals[1]. This cultural importance helped ensure the bagel's survival and spread as Jewish communities migrated to other parts of the world, particularly to North America in the 19th and 20th centuries[1].

Traditional Jewish Bagel Recipe

Here is a traditional Jewish bagel recipe that reflects the authentic methods used by Polish Jewish bakers:

• Ingredients:

  • 500g (4 cups) bread flour
  • 300ml (1 1/4 cups) lukewarm water
  • 10g (2 tsp) salt
  • 10g (2 tsp) vegetable oil
  • 3g (1 tsp) active dry yeast
  • 1/2 tsp barley malt syrup or sugar
  • 1 whole egg
  • 1 egg white (for egg wash)

• Instructions:

  1. Mix the yeast with lukewarm water and malt syrup. Let stand for 5 minutes until foamy.
  2. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture, oil, and whole egg.
  3. Knead the dough for about 10 minutes until smooth and elastic.
  4. Cover the dough and let it rise in a warm place for 1 hour.
  5. Punch down the dough and divide it into 8-12 equal pieces.
  6. Shape each piece into a ring by either poking a hole in the center and stretching, or by rolling into a rope and connecting the ends.
  7. Let the shaped bagels rest for 15-20 minutes.
  8. Preheat the oven to 425°F (220°C).
  9. Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.
  10. Boil the bagels for 30-60 seconds on each side.
  11. Remove from water, brush with egg white, and add toppings if desired.
  12. Bake for 20-25 minutes until golden brown.

• Traditional toppings:

  • Sesame seeds
  • Poppy seeds
  • Dried onion or garlic flakes
  • Coarse salt

This recipe is based on authentic Jewish bagel-making techniques, as described in sources like Dirndl Kitchen[2] and Sophisticated Gourmet[1]. The use of barley malt syrup and the boiling step are key elements that give traditional Jewish bagels their distinctive flavor and texture. The recipe allows for flexibility in shaping methods, reflecting the various techniques used by different bakers throughout history.

New York-Style Bagel Recipe

New York-style bagels are renowned for their chewy texture, shiny crust, and distinctive flavor. Here is a recipe for making authentic New York-style bagels at home:

• Ingredients:

  • 4 cups (520g) bread flour
  • 1 1/2 cups (360ml) warm water (100-110°F)
  • 2 3/4 teaspoons instant or active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 egg white (for egg wash)

• Instructions:

  1. Mix warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
  3. Knead the dough for 10-15 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover, and let rise for 1 hour.
  5. Punch down dough and divide into 8 equal pieces. Shape each piece into a ball.
  6. Create a hole in the center of each ball and stretch to form a ring shape.
  7. Let shaped bagels rest for 10 minutes.
  8. Preheat oven to 425°F (218°C).
  9. Boil bagels in water with 1 tablespoon honey for 1-2 minutes per side.
  10. Brush with egg wash and add desired toppings.
  11. Bake for 20-25 minutes until golden brown.

• Tips for authentic New York-style bagels:

  • Use high-gluten bread flour for chewier texture.
  • Refrigerate shaped bagels overnight for better flavor development.
  • Add barley malt syrup to the boiling water for a more authentic taste.
  • Bake on a baking stone for a crispier bottom crust.

This recipe combines elements from several sources, including Sally's Baking Addiction[1] and Sugar Geek Show[2], adapted to create an authentic New York-style bagel. The boiling step is crucial for achieving the characteristic chewy texture and shiny crust that New York bagels are famous for. Experimenting with different toppings like sesame seeds, poppy seeds, or everything bagel seasoning can add variety to your homemade bagels[2].