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The Melting Pot
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1861-1900 - Polish Jewish immigrants in New York City
A basic homemade bagel recipe using high-protein flour, malt or brown sugar, a short boil, and a hot bake for chewy New York-style results.
Difficulty
Moderate
Prep time
35 minutes plus rising
Cook time
25 minutes
Total time
2 hours 30 minutes
Servings
8 bagels
Region
Mid-Atlantic, especially New York City
Era introduced
1861-1900
Introduced by
Polish Jewish immigrants in New York City
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Bagels came to the United States with Eastern European Jewish immigrants, especially Polish Jews who built bakery communities in New York. Their defining method is simple but specific: a firm yeast dough, shaped into rings, briefly boiled, then baked for a dense chew and shiny crust. By the 20th century, bagels moved from Lower East Side street food to delis, supermarkets, and breakfast tables across America.
Drafted with American bagel history from My Jewish Learning (https://www.myjewishlearning.com/the-nosher/the-history-of-bagels-in-america/), Institute of Culinary Education (https://www.ice.edu/blog/history-of-bagels), and technique guidance from The Guardian (https://www.theguardian.com/lifeandstyle/wordofmouth/2014/aug/07/how-to-make-perfect-bagels).
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