Bagel Recipes

History of Bagel

The history of the bagel is not clear. Bagel folklore tells us that the roll was devised as a tribute to Jan Sobieski, a Polish general, who saved Vienna from the invading Turks in 1683. As the triumphant hero rode through town, the grateful townspeople clung to his stirrups—called breugels. The king had a baker fashion bread in the shape of Sobieski's stirrups as a tribute. Eventually the stirrup-shaped breugel became round and was known as a bagel. Other stories indicate that the name comes from beigen, the German word for to bend, and could be a descendant of the pretzel. Still others believe the round hole was perfect for Russian and Polish bakers to skewer them on a long pole and walk the streets hawking their fresh bread.

Eastern European immigrants brought their skills as bagel bakers to the New World—by 1915 a bagel bakers union #338 had formed in New York City. Some of these bagel bakers and their apprentices began baking bagels in parts of the country—particularly the East Coast—when they moved out of the city. Harry Lender, a Polish immigrant, saw interest in the bagel and he and his son Murray baked bagels in quantity and packaged them for sale to supermarkets. In 1960 Dan Thompson invented the first machine for making bagels. Until that time, all bagels were hand rolled. By 1962 the Lenders were baking and freezing their bagels and distributing their goods nationally. Throughout the 1960s and 1970s, bagels made a slow trek across the country via bagel entrepreneurs.

Now bagel bakery chains ranging from New York state to Colorado have sprung up to accommodate the needs of bagel connoisseurs. There are cookbooks devoted to making homemade bagels, including recipes for making bagels in bread makers.

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How to Make Bagels

Cranberry Nut Bagels

Ingredients-

1 1/8 cups water (70 to 80 degrees F)

2 tablespoons sugar

1 teaspoon salt

1 1/4 teaspoons ground cinnamon

1/4 cup quick-cooking oats

3 cups bread flour

2 1/2 teaspoons active dry yeast

3/4 cup dried cranberries

1/4 cup chopped pecans

TOPPING:

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Preparation-

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the cranberries and pecans.

When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 5 minutes. Divide into eight balls. Push thumb through the center of each ball to form a 1-in. hole. Place on a lightly floured surface. Cover and let rest for 5 minutes.

In a large saucepan, bring 2-qt. water to a boil. Drop bagels, one at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

Combine brown sugar and cinnamon; sprinkle over bagels. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 20-25 minutes or until golden brown.

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Bagel recipe

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