Bagels
Freshly baked bagels offered in a variety of flavors.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Seymour's Deli & Bakery
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Bagels have a rich history dating back to 17th-century Poland, where they were created as a type of bread given as a gift to women after childbirth. They quickly became a staple among the Jewish communities of Eastern Europe and eventually made their way to North America with immigrants.
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Bagels hold significant cultural importance, particularly within Jewish communities, where they are often associated with tradition and comfort food. Their popularity has transcended cultural boundaries, becoming a beloved breakfast and lunch staple worldwide.
Jewish Culinary Heritage
Bagels are deeply rooted in Jewish culinary traditions, particularly among Ashkenazi Jews. They were brought to America by immigrants and quickly became a symbol of their cultural identity.
Sunday Brunch Staple
In many cultures, bagels are a popular choice for Sunday brunch, often enjoyed with cream cheese, smoked salmon (lox), and other toppings.
New York City Bagel Culture
New York City is particularly known for its bagel culture, with many claiming that the city's unique water contributes to the superior taste and texture of its bagels.
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The flavor profile of a bagel is typically mild and slightly sweet, with a distinct chewy texture.
The primary flavor comes from the dough itself, which is often made with wheat flour, yeast, water, and malt. The boiling process before baking gives the bagel its signature chewy crust and dense interior. Toppings can significantly alter the flavor, ranging from savory (onion, garlic, everything) to sweet (cinnamon raisin, chocolate chip).
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The Boiling Secret
The crucial step of boiling the bagels before baking is what gives them their characteristic chewy texture and shiny crust. Don't skip it!
Kneading is Key
Proper kneading develops the gluten in the dough, resulting in a chewier bagel. Ensure the dough is smooth and elastic before shaping.
Freshness Matters
Bagels are best enjoyed fresh. If storing, wrap them tightly to prevent them from drying out. Reheating briefly can restore some of their original texture.
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