Bagel Chronicles: All About The Bagel

Every year, my grandad would arrive in France with a suitcase brimming with bagels from the States. Growing up in France, bagels were the only food item that connected me with my Mother’s Jewish-American roots. But back then, finding bagels in France was impossible – nobody was selling them.

Now, “Bagelmania” has taken the world by storm. Everyone craves the chewy texture and golden-brown crust. Whether it’s a plain one, a sesame-studded delight, or an “everything” extravaganza, this beloved breakfast staple has a special place in our hearts—and stomachs.

But how did the bagel get to America and when did the bagel craze begin?

The History of the Bagel

Today, few people associate bagels with their Jewish origins. Yet, until the 1960s, they were only really known in large Jewish communities in major cities. In 1951, The New York Times even provided a pronunciation guide (“baygle”) and described them as “glazed-surfaced rolls with firm white dough” in an article about a bagel bakers’ strike.

Bagels truly gained popularity in the 19th century for two main reasons. First, Jewish immigrants from Eastern Europe brought their bagel-making traditions with them. Second, lower wheat prices made bagels more affordable. This combination of cultural influence and affordability helped bagels become popular, particularly in places like New York City.

We’ve created a simple shareable timeline to outline the bagel’s origins below:

Rediscovering Bagels: From New York Classics to Artisan Sourdough Innovations

Bagels are a household staple in the States and are gaining popularity in London and other parts of Western Europe. When I visit France now, it’s not easy, but it’s no longer impossible to find my beloved bagel. However, finding a sourdough bagel is still like searching for a needle in a haystack!

I have a deep passion for authentic sourdough; its health benefits and tangy taste are unmatched. When I established Good In Bread, my goal was clear: to offer organic artisan sourdough loaves and bagels nationwide. I was thrilled when I finally discovered the perfect sourdough bagel. Initially, we only stocked plain and seeded bagels, but I began collaborating with our baker, Julian, to develop new recipes.

So, now we have a range of sourdough bagels to choose from. Here’s just a few:

Modern Innovations

The reason why I love sourdough so much is that it goes back to traditional baking methods and is healthier than yeasted bread. Unfortunately, mass production and commercialisation have changed the essence of the bagel.

Food historian and author Maria Balinska, known for her book “The Bagel: The Surprising History of a Modest Bread“, shares concerns about modern trends that veer away from the bagel’s authentic roots. She feels that oversized and rainbow-coloured bagels, often seen on social media, lose sight of what truly defines a bagel: its humble origins and unique texture, crafted through traditional methods.

Innovation in food is essential and can certainly be exciting. However, I wanted to be innovative in a different way. Instead of chasing fleeting trends, I decided to merge my two passions—sourdough and bagels—to create what I call “loaf cuffs”. They honour the classic New York style but with a distinctive sourdough twist.

Bagel Recipes

How to make your own bagels?

We offer a bagel baking kit for any baking enthusiasts who want to try making bagels from scratch. The boiled-and-baked bread is fun to make! As Maria Balinska says “the bagel’s classic recipe is a testament to its enduring appeal”. Our kits include everything you need to bake authentic bagels.

How to fill a bagel?

Traditionally, Bagels were smothered in schmear and piled with lox. Now, we’ve replaced the schmear with cream cheese and the lox with smoked salmon.

Here’s one of our sesame-studded sourdough bagels filled with smoked salmon, avocado and cream cheese. Perfect for an on-the-go lunch.

You must try the Loaded Bagel! Satisfyingly filling and full of goodness. Check out our recipe.

Want to find out more about the Bagel’s fascinating journey?

If you’re eager to explore more about the fascinating journey of the bagel and delve into Jewish food history, consider these two insightful books:

1. Food Historian Maria Balinska’s book: “The Bagel: The Surprising History of a Modest Bread” – This book delves into the rich history of the bagel, tracing its origins, cultural significance, and evolution from Eastern Europe to its prominence in American culture.
2. Food Writer Claudia Roden’s book: “The Book of Jewish Food” – Claudia Roden’s comprehensive work explores the diverse culinary traditions of Jewish communities around the world. It covers not only bagels but a wide range of dishes, recipes, and cultural practices that have shaped Jewish foodways.

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