Bagel: Difference between revisions
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imported>Howard C. Berkowitz (New page: A '''bagel''' is a specialty dough roll, unusual in that it is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many va...) |
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A '''bagel''' is a specialty dough roll, unusual in that it is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of [[Jewish-American cuisine]]; it appears to have originated in the U.S. Traditionally, the dough is fat-free or has minimal fat, so stale bagels, become very hard. | A '''bagel''' is a specialty dough roll, unusual in that it is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of [[Jewish-American cuisine]]; it appears to have originated in the U.S. Traditionally, the dough is fat-free or has minimal fat, so stale bagels, become very hard. | ||
As it has been become more a part of mainstream American cuisine, there are ever more variations. Well into the 1960s, it was unusual to find other than plain or egg dough, possibly with coverings of [[poppy seed]], [[onion]] slivers, or [[sesame seed]]. Today, one may find many sweet doughs, with chocolate, fruits, and nuts. | As it has been become more a part of mainstream American cuisine, there are ever more variations. Well into the 1960s, it was unusual to find other than plain or egg dough, possibly with coverings of [[poppy seed]], [[onion]] slivers, or [[sesame seed]]. Today, one may find many sweet doughs, with chocolate, fruits, and nuts. | ||
Revision as of 12:19, 30 April 2010
A bagel is a specialty dough roll, unusual in that it is formed into a doughnut- or toroidal shape with a hole in the center, boiled, often glazed, and then baked. There are many variants, but it is often considered part of Jewish-American cuisine; it appears to have originated in the U.S. Traditionally, the dough is fat-free or has minimal fat, so stale bagels, become very hard.
As it has been become more a part of mainstream American cuisine, there are ever more variations. Well into the 1960s, it was unusual to find other than plain or egg dough, possibly with coverings of poppy seed, onion slivers, or sesame seed. Today, one may find many sweet doughs, with chocolate, fruits, and nuts.