This Christmastide I have consumed three bagels - or maybe the correct spelling is "beigels". On Christmas Day morning, my toasted bagel was then buttered and smothered with cream cheese before being layered with torn strips of smoked salmon. Delicious.
My two other toasted breakfast bagels were buttered before having peanut butter and strawberry jam applied - not so easy when there is a hole in the middle. But why do bagels have holes?
I discovered it is to do with maximising the surface area of the bagel to increase the density and chewiness of the bread. By the way - there are such things as bagels without holes - they are called bialies or flagels but much less well known than bagels which were popularised in New York City in the late nineteenth century.
Here's slightly quirky Stella Parks (a.k.a. Bravetart) making her own homemade bagels and guiding us through the process. And yes, some boiling of the dough is included:-
I love bagels but have never tried smoke salmon as a topping, might have to do that.
ReplyDeleteFor us it is now something of a Christmas tradition... don't forget the cream cheese Deb!
DeleteStella Parks is more than "slightly" quirky.
ReplyDeleteI think she is "living her best life"! What a dumb expression.
DeleteI like bagels but somebody else in the house has trouble chewing them.
ReplyDeleteTell her to put her teeth in!
DeleteI tried a bagel once and didn't like the texture, but that was thirty years ago, maybe I should give them another try.
ReplyDeleteYes. Do that Elsie! Dense and satisfying - just like me.
DeleteSo much butter on your bagels!! Watch out for your cholesterol YP.
ReplyDeleteIt's okay. I take statins now.
DeleteNot keen on salmon, but I usually have a bagel with cream cheese and avocado when we are at our favourite café in town for breakfast.
ReplyDeleteI thought you would have a Full English Meike!
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