Bagel

Bagel is a ring-shaped bread made from wheat flour, characterized by its crispy exterior and chewy interior, with a light brown color. It's often topped with white sesame, black sesame, or poppy seeds, and popularly enjoyed with cream cheese, smoked salmon, and peanut butter. It's a favorite breakfast item for many Americans. Today, Rimping Supermarket invites you to delve into the long history of this iconic ring-shaped bread.

Origins : From Stirrup to Sacred Bread?

The story of the Bagel has a rather diverse history. The most commonly cited account dates back to the late 17th century, suggesting that the earliest form of the Bagel was invented by Viennese bakers to honor Jan Sobieski III, King of Poland, who led his forces to defend Austria from the Ottoman invasion.

The Viennese bakers, knowing King Jan's great love for horseback riding, shaped the bread into a ring, resembling a riding stirrup, to present to him. They named it Beugel, which means stirrup in Austrian. After tasting it, the King was very fond of this bread and regularly enjoyed it for breakfast.

However, some historians believe that the Bagel's history goes back even further, tracing its origins to the 12th century, evolving from the German Pretzel. When Germans emigrated to Poland, they brought the Pretzel with them. Polish Jews then adapted this bread, making the dough chewier, shaping it into smaller rounds with a hole in the middle, and naming it Obwarzanek.

Later, in the 17th century, the Bagel as we know it today was perfected by Jews in Krakow, Poland. In response to laws prohibiting Jews in Poland from baking bread, Jewish bakers circumvented these restrictions by boiling the dough before baking. This is the modern method of making bagels, where the dough is boiled in hot water before being baked, resulting in a slightly crisp exterior and a chewy interior, with a unique texture unlike regular bread, often exhibiting a light brown color.

Furthermore, historical records indicate that during this era, Jews often gave Bagels as gifts to women about to give birth, believing it would ward off evil.

Bagel's Journey to America : The Uniqueness of New York Bagels

In the 19th century, many Polish Jews emigrated to North America, bringing their culinary traditions with them. Consequently, the Bagel became known in this region, with the first Bagel shop, The Bagel Factory, established in New York, USA, in 1887.

In a short time, New York became the center of Bagel production in the United States. Many Bagel shops opened in the Lower East Side, home to a large Jewish community. New York-style Bagels also have a unique characteristic: it is said that New York's tap water contributes to the Bagel's superior taste.

Most of New York's tap water comes from the Catskill Mountains, rich in concentrated minerals like calcium and magnesium. These minerals affect the gluten in the dough, giving New York Bagels their distinctive deliciousness and chewy texture.

In addition to the water, the Bagel boiling process in New York also differs from other places. Many Bagel shops elsewhere often bake the dough immediately after shaping to save time and cost. However, for New York-style Bagel shops, they place great importance on boiling the Bagel, as this step helps the inner dough of the Bagel achieve its chewy texture. Some shops even add barley to the boiling water to enhance the Bagel's flavor.

Automated Production and Unionization

In the 1950s, automated Bagel production technology was developed. This technology doubled Bagel production while requiring only half the labor compared to hand-shaping. This made Bagels more accessible and affordable.

After World War II, the Bagel Bakers Local 338 union was formed in New York. This union played a crucial role in standardizing Bagel production. They strictly controlled the production process, insisting on the traditional method of boiling before baking, to ensure consistent quality of Bagels.

Bagel : A Beloved American Breakfast Becomes a Global Favorite

By the mid-20th century, Bagels gained widespread popularity across the United States. Americans commonly sliced them in half and topped them with smoked salmon, herring, cream cheese, butter, jam, eggs, and avocado, enjoying them for breakfast.

Today, Bagel has become a globally popular food, with each region developing diverse variations using local ingredients. Beyond plain wheat flour, Bagel dough has also evolved to include blends of grains, whole wheat flour, or rye flour, to enhance nutritional value.

Bagels first became known in Thailand approximately 20-30 years ago. Initially, they were only available in certain restaurants and cafes. However, they are now much easier to find in bakeries and supermarkets across the country.

Whether its origins lie with a riding stirrup or a pretzel, the bagel has proven itself to be more than just breadit's a part of a culinary culture that has traveled across continents and is cherished by people worldwide.

You can find ready-made Bagels or various ingredients to make delicious dishes at all Rimping Supermarket branches!