📍Bagels🍞 are one of those fun foods that are steeped in Americana. Known in some areas as cement doughnuts, bagels have long been a staple in New York delicatessens and a favorite of the Jewish community. It's said that bagels made their first appearance in New York in the late 19th century. Once relegated as a bland breakfast food given flavor by the addition of lox and cream cheese , there are now more bagel flavors than you can shake a stick at. The bagel has also risen in up the culinary ladder to become a popular base for sandwiches. 📍What Exactly Is a Bagel?
From a purist and traditional standpoint, a bagel is a round yeast roll with a hole in the middle. The shape is important — the name translates to "bracelet" in German. There's no egg in the dough, and malt is used in place of sugar.
A bagel is made by first cooking it in water — very hot boiling water — for one or two minutes to lock in its flavor. Then it's browned in the oven to create that hard, delectable crust. This process produces a dense, chewy roll with a crisp exterior, no doubt giving rise to the name "cement doughnut." But boiling is mostly an American tradition. Bagels made in the Middle East sometimes skip this step.