Itʼs de­li­ciously dif­fer­ent.

Woman's Era - - Contents - Deepak Bha­tia

What is an Amer­i­can or an Amer­i­can style break­fast?

It is a ho­tel break­fast that in­cludes most or all of the fol­low­ing: two eggs (fried or poached), sliced ba­con or sausages, sliced bread or toast with jam / jelly / but­ter, pan­cakes with syrup, corn flakes or other ce­real, cof­fee / tea, or­ange / grape­fruit juice.

Amer­i­cans have other items also for break­fast such as waf­fles or bagels.

What is a bagel? A bagel, also spelled beigel, is a bread prod­uct orig­i­nat­ing in the Jewish com­mu­ni­ties of Poland. It is tra­di­tion­ally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in wa­ter and then baked. The re­sult is a dense, chewy, doughy in­te­rior with a browned and some­times crisp ex­te­rior. Bagels are of­ten topped with seeds baked on the outer crust, with the tra­di­tional ones be­ing poppy or sesame seeds. Some may have salt sprin­kled on their sur­face, and there are dif­fer­ent dough types, such as whole-grain or rye.

Though the ori­gins of bagels are some­what ob­scure, it is known that they were widely con­sumed in Ashke­nazi Jewish com­mu­ni­ties from the 17th cen­tury. The first known men­tion of the bagel, in 1610, was in Jewish com­mu­nity or­di­nances in Kraków, Poland.

Bagels are now a pop­u­lar bread prod­uct in North Amer­ica, es­pe­cially in cities with a large Jewish pop­u­la­tion, many with al­ter­na­tive ways of mak­ing them. Like other bak­ery prod­ucts, bagels are avail­able (fresh or frozen, of­ten in many flavours) in many ma­jor su­per­mar­kets in those coun­tries.

The ba­sic roll-with-a-hole de­sign is hun­dreds of years old and has other prac­ti­cal ad­van­tages be­sides pro­vid­ing for a more even cook­ing and bak­ing of the dough: the hole could be used to thread string or dow­els through groups of bagels, al­low­ing for eas­ier han­dling and trans­porta­tion and more ap­peal­ing seller dis­plays.

A plain, 41/ 2- inch bagel has ap­prox­i­mately 360 calo­ries, 14 grams of pro­tein, 2 grams of fat, 70 grams of car­bo­hy­drates and 3 grams of fi­bre.

One can choose smaller bagels or eat only half of a reg­u­lar bagel and com­bine it with high-fi­bre and pro­tein-rich foods to make one’s break­fast health­ier.

How to eat a bagel.

Here's how you should eat a bagel:


The bagel should be sliced and toasted. This isn’t a donut. It needs some crunch, some crisp, and a dou­bling of the eat­ing time and plea­sure. If the ef­fect of the toast­ing isn’t vis­i­ble, it should be toasted some more un­til it is.

The bagel should have some kind of savoury some­thing ad­her­ing to the top. It shouldn’t be sweet stuff — again, this isn’t a donut. I want to see onions or gar­lic on there at the very least. Re­ally, it should be an ev­ery­thing bagel or don’t bother.

There should be a good spread­able cream cheese. It should not be light and it should not have any other flavours or specks of stuff in it. Cream cheese.

Go ahead and spread the cream cheese on both halves. It should be evenly di­vided, but some vari­ance is okay, up to 51-49.


Eat the top first. I used to think that I was wise by eat­ing the bot­tom first, so that the top with all of it’s ev­ery­thing sprin­kled good­ness was wait­ing for me. De­layed grat­i­fi­ca­tion, I thought. Those around me would ad­mire what a good per­son I was. I was de­luded.

As you eat the top, take care to eat it over your plate, like your mother taught you. As you eat it over your plate, take care to eat it over the bot­tom portion that’s al­ready smeared with cream cheese.

As you are eat­ing the top, take ap­pro­pri­ate de­light in not­ing how the all the bits that are drop­ping off as you eat are fall­ing on to the bot­tom where they are be­ing cap­tured by the cream cheese. It used to be, in my for­mer ways, that I would eat the bot­tom, and then the top, and be left with a plate full of bits of good­ness. There was no proper way to eat th­ese, and they were lost to hu­man­ity for­ever.

Once you have fin­ished the top, eat the bot­tom, again with ap­pro­pri­ate de­light, as you ex­pe­ri­ence an ex­tra mea­sure of ev­ery­thing good­ness with each bite.

Who are the sup­pli­ers / man­u­fac­tur­ers of bagels in the USA?

There are 107 com­pa­nies listed un­der Bagels man­u­fac­tur­ers in the United States.

Amongst th­ese, Ein­stein Bros. Bagels is one of the most pop­u­lar and renowned.

About Ein­stein Bros. bagels

Ein­stein Bros. is a chain of res­tau­rants with out­lets through­out


the USA. They proudly serve gourmet bagels baked fresh in store every day and de­li­cious egg sand­wiches, sig­na­ture lunch sand­wiches, pip­ing hot cof­fee, cook­ies, muffins, juices, smooth­ies and more. Cus­tomers are in­vited for morn­ing cof­fee and bagel, or to pick up a bagel box for the of­fice, or for cater­ing for their next spe­cial event or of­fice meet­ing. They claim to be “your neigh­bour­hood bagel restau­rant”. They cater a va­ri­ety of bagels, shmears, hot and cold drinks, sand­wiches, sal­ads, sweets and snacks.

We bought a box with a baker’s dozen (13 pieces) of sev­eral dif­fer­ent types of bagels and two types of shmears – Gar­lic and Herbs, and Jalapeno Salsa – to take away. At home we sliced bagels in halves and baked them in a pre-heated oven. We spread the two halves gen­er­ously with the shmears from the tubs and rel­ished and savoured the de­li­cious bagels for break­fast. 13 bagels was a lot of bagels, and we kept some to en­joy the next day.

On the fol­low­ing morn­ing I beat eggs well (separat­ing the white part, beat it till I could turn the bowl over with­out the whipped egg fall­ing out, then mix­ing the yolks back into the mix­ture) as I do for a nor­mal omelette. In­stead of the usual mix of chopped onions, gar­lic, gin­ger, co­rian­der leaves and green chill­ies, I stuffed the omelettes with bagels to make an in­no­va­tive dish – and Voila! – Bagel stuffed omelette ! Yum! We Man is the ar­ti­fi­cer of his own hap­pi­ness.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.