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A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
A New York bagel with lox. According to Jewish culinary historian Gil Marks, the Jewish community in New York City developed the bagel with lox and schmear in the 1930s as a kosher adaption of eggs benedict, which Jewish people are unable to eat due to eggs Benedict both containing pork and mixing dairy and meat (both of which are violations of ...
The bialy was brought to the United States by Polish Jewish immigrants in the late 1800s, and became a staple of Jewish bakeries in the Northeastern United States. Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach ...
A bialy (pronounced be-ALL-e) is a round Jewish bread that is a cross between a bagel and an English muffin, complete with nooks and crannies. Bialys are made of simple ingredients like yeast ...
As I grew older, I became aware of the other aspects of being Jewish — the religion, the history, the myriad politics — which have evoked difficult questions about my personal beliefs that I ...
It's one of many calls and messages Chitrik is receiving these days for bagel sandwiches, freshly made in a designated kosher kitchen set up for Jewish World Cup fans who want to comply with ...
Mizrahim is an umbrella term for the Judeo-Arabic and Judeo-Persian speaking Jewish communities from the Middle East, North Africa, the Caucasus and Central Asia. Although Mizrahi Jews are not descended from the Jews expelled from the Iberian Peninsula, they are also called Sephardi to contrast them to the Ashkenazi culture and religious rites.
Montreal-style bagels are, for the most part, manufactured by the same method used to produce a generic bagel. The Montreal-style method of making bagels builds on the basic traditional method in the following ways: The basic bagel dough recipe includes egg and honey. Honey is also added to the water used for poaching the bagels before baking.