“For those who don't know them yet: bagels are not just ordinary ’rolls with a hole in the middle‘. We make our bagels in the original American style and according to the original recipe.”
Bagel dough is traditionally made from flour, water, yeast, sugar and salt, but without fat. It is formed by machine and initially cooled, whereby the skin typical of bagels is formed by interrupting the fermentation process. The dough pieces formed by a machine are cooked in the cooking chamber and then placed in a large oven where steam is added before they are baked. This gives the finished bagel its special consistency: it has a wafer-thin, firm to the bite surface and is soft but compact on the inside - similar to a pretzel roll - in other words “chewy”.
As early as the 17th century, this method of production made the bagel very popular with the Jewish population in Eastern Europe. The yeast dough was left to rest on the Sabbath, when no fire was lit and no work was allowed. After sunset, when the Sabbath comes to an end, the chilled dough pieces were “reawakened” from their Sabbath rest by boiling water. Then all you had to do was put them in the oven and you had fresh bread on the table on Saturday evening.
Legend has it that in 1683, a Jewish master baker from Vienna baked a round loaf of bread in the shape of a stirrup - a “Beugal”, as it was called in Austria at the time - as a personal thank you to the King of Poland, who had stood by the Austrians in the battle against a Turkish siege army and was himself an enthusiastic horseman. The delicious and practical bread curls, called “Beygel” or “Beigel” in Yiddish, reached Russia as “Bubliki”. At the end of the 19th century, Jewish emigrants brought the bagel from Europe to the USA and Canada, where it has been an integral part of food culture ever since.
From New York and Montréal, the “bagel capitals” of North America, the yeast dough ring finally returned to Europe. And so the path of the bagel over the course of history resembles its own appearance - a well-rounded thing in every respect!
The American Bagel Company produces freshly baked bagels and frozen bagels, which are delivered all over the world via selected logistics partners.
Weight: about 100 g
Flavors:
Pretzel Glaze
Everything (onion, garlic, sesame, poppy seeds)
Jalapeño (chili pepper)
Pumpkin Seeds
Cornmeal
Poppy Seeds
Natural
Sesame
Sunflower Seeds
Spinach
Wholegrain (rye)
Cinnamon-Raisin
Onion
Download all product specifications as a PDF file here.
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