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The bagel blend
The bagel throughout history
The origin of bagels dates back to the 17th century in Eastern Europe, where they were initially consumed by Jewish communities in Poland. The word 'bagel' is derived from the Yiddish word 'beygl', which in turn comes from the German 'bougel', meaning 'bracelet' or 'ring', reflecting its characteristic shape. Legend has it that bagels were created in honor of a Polish king to celebrate his victory in a battle, with their circular shape symbolizing eternal life and the continuous cycle.
With the massive immigration of Jews from Eastern Europe to the United States and Canada in the late 19th and early 20th centuries, the bagel crossed the Atlantic. In New York, in particular, it quickly became a staple, not only within the Jewish community but also among the wider population. Bagelries, often run by Jewish labor associations, began to proliferate, and the New York bagel, larger and softer than its European predecessor, was born.
The bagel, a versatile round bread
With the massive immigration of Jews from Eastern Europe to the United States and Canada in the late 19th and early 20th centuries, the bagel crossed the Atlantic. In New York, in particular, it quickly became a staple, not only within the Jewish community but also among the wider population. Bagelries, often run by Jewish labor associations, began to proliferate, and the New York bagel, larger and softer than its European predecessor, was born.
L’assemblage pour bagels, pour de savoureux repas sur le pouce !
With its exquisite blend of white, golden, and black sesame seeds, as well as blue poppy seeds, the bagel assembly perfectly complements your homemade recipe or enhances pre-made rolls. The final touch of fleur de sel subtly elevates the whole, creating a perfect marriage between the crunchiness of the seeds and the delicacy of the fleur de sel.
Recipe Idea
