0_Wizard
Hi! Bagels are delicious because they are so chewy and dense. Do you like bagels too?
The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
chosen_Bagel_0
Bagel
chosen_topic_0_Bagel
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.
Lender's Bagels
Lender's Bagels is a brand of bagels that pioneered the pre-packaged bagel industry in the United States. Established in 1927 in New Haven, Connecticut by the Lender family, it became a North American leader in the marketing, distribution and sales of bagels. Lender's introduced frozen bagels and sold the first packaged bagels in supermarkets, eventually becoming the world's biggest bagel producer. The company was sold to Kraft Foods in 1984 and has been part of Pinnacle Foods since 2003. Non-frozen room temperature fresh bagels began production in 1994. In 2012, Lender's revenue was about $70 million.
Bagel Bakers Local 338
The Bagel Bakers Local 338 was a trade union local that was established in the early 1900s in New York City and whose craftsmen were the primary makers of New York's bagels, prepared by hand, until the advent of machine-made bagels in the 1960s led to its end as an independent organization in the 1970s. It was a local union of the Bakery and Confectionery Workers International Union. Until 1964, the union used a different transliteration and called itself the Beigel Bakers Union. Jewish immigrants brought the bagel to the United States at the turn of the 20th century, with hundreds of small bagel bakeries sprouting up in Manhattan's Lower East Side, in which workers worked under difficult conditions for minimal wages.
Kanji Kitamura
Kanji Kitamura (born November 1955) is the founder of Bagel K, a Japanese company that imports and distributes of New York-style bagels to Japan. Kitamura was the first kosher bagel importer in Japan. Bagel K imports 3 million bagels from New York every year. Kitamura in 1989 brought Kosher bagels from Brooklyn, New York to Japan and had remarkable success in expanding the bagel business nationwide in Japan as "Forbes" introduced. Kitamura tried to bring in Bialy but Japanese have not accepted it until 2013. Food distributors call Kitamura the "Bagel King" because he is the first person to bring Jewish bagels to Japan.
H&amp;H Bagels
H&H Bagels is a popular bagel company in Manhattan, in New York City. The original two stores closed, but one with the same name continues. Before closing in January 2012, the two original stores had been the largest bagel manufacturer in New York City, and one of the largest bagel manufacturers in the world, producing about 80,000 bagels a day. There is an H&H Midtown Bagels East at 1551 2nd Avenue between East 80th and East 81st streets on the Upper East Side of Manhattan, with different owners. In 1997, it had sales of $2 million. The business was started in 1972 when Puerto Rican Helmer Toro and his brother-in-law Hector Hernandez (hence "H&H") bought Midtown Bagels at Broadway and 80th Street for $5,000 ($ in current dollar terms) in cash and $50,000 ($ in current dollar terms) in a loan.
Montreal-style bagel
The Montreal-style bagel or Montreal bagel (sometimes beigel; "beygl"; ), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed). Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
Bagel machine
A bagel machine is a machine that automatically produces bagels. It rolls, presses, and shapes dough into perfect circles. In 1950, Daniel Thompson, son of Mickey Thompson, began designing an automatic bagel-making machine when he was 29. His father had been trying to make a working automatic bagel-making machine for most of his life to advance his baking business,and Daniel was following in his footsteps. In 1958, Daniel Thompson started construction of the first successful automatic bagel-making machine in his garage in Cheviot Hills, Los Angeles. He called it “The Thompson Bagel Machine.” A few years later, he patented his design.