Salute to Bagels

Bagel history dates back to 1783 when they were created to honor King John III Sobieski of Poland The king was being honored for protecting the Austrian citizens from an attack by Turkish invaders. 

Bagels were brought to the U.S. by Jewish immigrants from Poland. Thriving business in New York City was based on selling bagels. Bagel Bakers local 338 controlled all union contracts of all bagel bakeries in and around New York City. 

Handmade bagels were the norm until the 1960s when Daniel Thompson invented the bagel maker. A debate over whether man or machine, handcrafted bagels or manufactured bagels began and became very heated.

In the last part of the 20th century bagels in North America found even more uses. Harry Lender and his son Murray Lender pioneered automated production and distribution of frozen bagels in the 1960s. The pre sliced bagel was also introduced during this time.

Bagels are boiled before being baked. The bagel dough is shaped into a circle and dipped in boiling water for 3 to 5 minutes on each side. Then they are drained and baked for 10 minutes.

The hole in the bagel are thread on a dowel and allows for easy storage, transport and for street vendors to sell individually. The individual bagel allows you to have breakfast on the go. Bagels are available in a great variety of flavors but the top two choices are plain and sesame.