Bagel Legal Definition

New York bagel contains malt, is cold fermented for several days to develop flavors and enhance the crust, and is boiled in salt water before being baked in a standard oven. [28] The resulting bagel has a soft inside and a hard crust. According to CNN, Brooklyn residents think New York city bagels are the best because of the quality of the local water. [29] According to Steven Fassberg, CEO of Brooklyn Water Bagels, the properties of a New York bagel are the result of the formula of the recipe and the method of preparation. [29] In Italy, taralli and friselles are breads that resemble bagels. Many cultures have developed breads and similar preparations. The Bublik in Russia, Ukraine and Belarus and the Obwarzanek (especially obwarzanek krakowski) in Poland. These breads resemble some bagels in appearance and are usually topped with sesame seeds and poppy. The ingredients of these breads and bagels are slightly different because these breads are made with a different dough with butter[42] and sometimes with milk. [43] Around 1900, the «Bagel Brunch» became popular in New York. [19] The bagel brunch consists of a bagel with lox, cream cheese, capers, tomatoes and red onions. [19] These and similar combinations of toppings have been associated with bagels in the United States in the 21st century. [20] [21] [22] Breakfast bagels, a sweeter and sweeter variety usually sold in fruity or sweet flavours (e.g., cherry, strawberry, cheese, blueberry, cinnamon raisin, chocolate chips, maple syrup, banana and nuts), are common in large supermarket chains.

These are usually sold in slices and must be prepared in a toaster. [Citation needed] Bagels in the U.S. have grown in size over time, starting at about two ounces (about 55 grams). [23] In 1915, the average bagel was three ounces. [24] In the 1960s, the size began to increase. [23] Until 2003, the average bagel sold on a Manhattan coffee cart was six ounces (about 170 grams). [24] A bagel (Yiddish: בײגל, Romanized: beygl; Polish: bajgiel; Also historically written Beigel)[1] is a bread product that comes from the Jewish communities of Poland. It is traditionally shaped by hand in the form of a ring of yeast wheat dough, the size of a hand, which is first boiled briefly in water and then baked. The result is a dense, hard and pasty interior with a burnished and sometimes crispy exterior.

Bagels are often topped with seeds cooked on the outer crust, with poppy seeds and traditional sesame seeds being. Some may have salt sprinkled on their surface, and there are different types of dough, such as whole grains and rye. [2] [3] In the Brick Lane district and around London, England, bagels (locally spelled «Beigels») have been sold since the mid-19th century. They were often displayed in the windows of bakeries on vertical wooden pegs, up to a meter long, on shelves. [Citation needed] Judge Jeffrey A. Locke ruled that Qdoba could move into the mall, citing an entry into Merriam-Webster as the most damning evidence against the Panera case. The new Webster Third International Dictionary describes a «sandwich» as «two thin pieces of bread, usually buttered, with a thin layer (like meat, cheese or a tasty mixture) spread out between them,» he said. «According to this definition, and as dictated by common sense, this court concludes that the term `sandwich` is not universally understood to include burritos, tacos and quesadillas.» Many corporate chains now offer bagels in flavors such as chocolate chips and French toast. [Citation needed] The term «bageling» refers to the moment when a Jew uses a Jewish word or phrase in a conversation or near a stranger who is also clearly Jewish to inform him that he is also Jewish.

[55] In its simplest form, traditional bagelte dough contains wheat flour (without germ or bran), salt, water and yeast fermentation. Bread flour or other gluten-rich flours are preferred to create the firm, dense but spongy bagel shape and fluffy texture. [2] Most bagel recipes require the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high-fructose corn syrup or sugar, with or without eggs, milk or butter. [2] Fermentation can be carried out using a sourdough technique or commercially produced yeast.