Today I made Bagel Bites with a variation. This light Bagel Bites can be had for breakfast. It is a great and simple dish for Breakfast Guests.Here is a small history of Bagel:
A bagel is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is boiled 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 onto the outer crust with the most traditional being poppy or sesame seeds. Some have salt sprinkled on the bagel.
The bagel was invented in Central Europe, possibly in Kraków as a 1610 document[citation needed] mentions beygls given as a gift to women in childbirth. This is cited as the earliest known reference, but the document is not absolutely clear about what a beygl is. Also uncertain is the relationship, if any, to the sweet Hungarian pastry, beigli.
An oft-repeated story states that both the bagel as well as the croissant originated in 1683 in Vienna, Austria, when local bakers created them to commemorate the victory in the Battle of Vienna over the Turks that sieged the city. Similar to the crescent-like bend croissant (Hörnchen in German, little horn) which is said to have been inspired by the Turkish flags, the bagel is supposedly related to the victorious final cavalry charge led by King John III Sobieski of Poland. Thus, the baked good was fashioned in the form of a stirrup (German: Steigbügel, or the similar Bügel-shaped horseshoe, or saddle, tales vary).
That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and due to the fact that traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This fact, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g. of wood Holzbeuge)
Since the middle of the 19th century, bakeries on Brick Lane in London have been selling bagels (the local orthography is "beigel").
An oft-repeated story states that both the bagel as well as the croissant originated in 1683 in Vienna, Austria, when local bakers created them to commemorate the victory in the Battle of Vienna over the Turks that sieged the city. Similar to the crescent-like bend croissant (Hörnchen in German, little horn) which is said to have been inspired by the Turkish flags, the bagel is supposedly related to the victorious final cavalry charge led by King John III Sobieski of Poland. Thus, the baked good was fashioned in the form of a stirrup (German: Steigbügel, or the similar Bügel-shaped horseshoe, or saddle, tales vary).
That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and due to the fact that traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This fact, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g. of wood Holzbeuge)
Since the middle of the 19th century, bakeries on Brick Lane in London have been selling bagels (the local orthography is "beigel").
It has become a popular bread product in the United States and Canada, especially in cities with large Jewish populations, such as New York and Montreal, each with different ways of making the bagel.
Ingredients :
Bagel - 1
Chopped Onion - 1tbsp
Chopped Capsicum - 1 tbsp
Chopped Tomato - 1 tbsp
Philadelphia Whipped Cream - to spread on Bagel
Salt - to taste
Pepper - to taste
Method :
- Toast the Bagel
- Toast the Bagel
- Let it cooal for a few seconds otherwise the spread will melt .
- Spread the Philadelphia whipped Cream nicely.
- Spread Onion,Capisicum and Tomato on the bagel.
- Sprinkle Salt and Pepper to taste.
- Bagel bites are ready to be served.This is also my first entry to any Food Blog event. This is an entry for WBB # 15 BREAKFAST
http://saffrontrail.blogspot.com/2007/09/wbb-15-announcement-gokulashtami.html
