 coming up on this edition of Able to Cook. We talk about the history of the bagel and the humble beginnings from Poland. All that and much more when this edition of Able to Cook, the only program that focuses on cooking and people with special needs. All that and much more when Able to Cook starts right now. Welcome to this edition of Able to Cook, the one and only program that focuses on the abilities of cooking, despite your disabilities. I'm Lauren Seiler. On this yummy show, as we say, on this yummy show, we talk about the history of the bagel and its humble beginnings today on Able to Cook and how it came from Poland. So let's begin with the history of the bagel. And you'll see pictures on your screen of what it looks like in the beginnings of it. So the history of the bagel, and this comes from Wikipedia definitions as well, the history of the bagel is actually Yiddish, is actually Yiddish and it's pronounced bagel, which is Polish and spelled B, the actual American spelling is B-A-G-E-L, but the Polish spelling is B-A-I-G-I-E-L. I'll repeat it again. The Polish spelling of bagel is B, sorry, is B-A-J, sorry, B-A-J-G-I-E-L, that's the Polish spelling, or also spelled B-I-B-E-I-G-E-L, but the American spelling again is B-A-G-E-L. And it's a bread roll originated in Jewish communities of Poland. Bagels are traditionally made of yeasted wheat dough that is shaped by hand into a torus or ring, as you can see here, and I'm basically gonna take it from here. So this is what it looks like. I don't want the thing to drop. So it has a hole in the middle of it, and it's made from yeasted wheat dough, shaped by hand into a torus or ring, briefly boiled in water, then baked, as a result of the dense chewy doughy interior with a brown and sometimes crisp exterior. Bagels are often topped with seeds or baked on the outer crust. Traditional choices include poppy seeds and sesame seeds. By the way, a word of caution for your adults out there. Poppy seeds mimic marijuana, like mimic drugs. So do not eat a poppy seed bagel when you're going for a job interview because it'll mimic drugs. Bagels are often topped with sesame seeds on the outer crust. Traditional choices again are poppies and sesame seeds with salt grains. Different types include whole grain and rye. The basic roll with a whole design is hundreds of years old and allows the cooking and baking of the dough. It allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled and baked ring-shaped bread can be found in the 13th century. A Syrian cookbook, which is referred to as a kayak K-A-A-K, that's the spelling, bagel-like bread known as a arzhuiznik, or common earlier in Poland, the bagel can be seen with royal family accounts from 1394. The bagel can be seen with royal family accounts from 1394. Bagels have been widely associated with Ashkenazi Jews since the 17th century. They were first mentioned in 1610. The Jewish community ordinances of Krakow, Poland. Bagels are now a popular bread product of North America and Poland, especially in cities with a large Jewish population. Bagels are sold fresh or frozen and in many flavors in supermarkets. Linguist Leo Rostin wrote the joys of Yiddish by a first known mention of the Polish word bagel. Derived from the Yiddish word bagel in community regulations of the city of Krakow in 1610, which stated that the food was given as a gift for women in Chalber. There is some evidence that the bagel may have been made in Germany, the four being made in Poland. In the 16th and first half of the 17th century, the bagel became a staple of Polish cuisine. The name derives from Yiddish bagel from the German dialect word Brögel, which means ring or bracelet. Variants of the word bagel are used in Yiddish and Austrian-German and refer to similar form of a sweet filled pastry. A pastry filled with poppy seeds and a pastry filled with ground nuts. The term is used in southern German dialects where the word bagel refers to a wood pile. According to Miriam Webster dictionary, bagel derives from the transliteration of Yiddish or the English ring to bend or bow. Similar words, according to the dictionary, is that of the Middle-High German form derived by Austrian-German bagel or kind of croissant which is similar to a German bugle or stirrup or ring. In the Brick Lane district surrounding area of London, bagels spelled B-E-I-G-E-L-S have been sold since the middle 19th century and have been displayed in windows of bakeries of vertical wooden dowels or in a meter's length of racks. Bagels were brought to the United States by immigrant Polish Jews with a thriving business developing in New York City that was controlled by the bagel bakers of local 338 which had contracts for nearly all bagel bakeries around the city and for its workers who prepared all their bagels by hand. The bagel came into general use through North America in the last quarter of the 20th century with automation. Daniel Thompson stated that the first commercially viable bagel machine in 1958, bagel baker Henry Lender, I'm sorry, Harry Lender and his son Murray Lender and also Florence Sender released this technology that pioneered automated production of the distribution of frozen bagels in the 1960s. Murray also invented free slicing the bagel. Around 1900, the bagel brunch became popular in New York City. The bagel brunch consists of a bagel top with locks, cream cheese, capers, tomato, red and red onion, which is seen, let me get to that, don't worry, we'll see the pictures later, and bagel locks, capers, tomato and red onion and then similar combinations and toppings that remain associated with bagels into the 21st century in the United States. In Japan, the first kosher bagels were brought by Bagel K from New York in 1989. Bagel K created the first green tea, chocolate, maple nut and banana nut flavors on the market in Japan. Some Japanese bagels sold by Bagel and Bagel are soft, sweet and others such as Einstein Brothers Bagels are sold by Costco in Japan and the same in the US. Now, there's a section here, similar breads. Many cultures develop similar breads and preparations such as the Bubliki in Russia and in Ukraine in Belarus, it's called something else, in Poland, similar in appearance to bagels. These breads are usually topped with sesame seeds and poppy seeds. The ingredients of these breads and bagels differ somewhat but breads are made with a different dough using butter and sometimes also milk. Since we're talking about bagels, according to Smith-Sodian magazine, there's an interesting article, bagels and locks are a uniquely American creation. Locks did not originate in New York City nor did bagels but putting them together, they are distinctly a New York creation. So, as you can see from the picture here, from the Smith-Sodian magazine, I don't know if I can, let me see if I can, no, let's go back to that. Yeah, there we go. So, this comes from the Smith-Sodian magazine, www.smithsodian.mag.com, sorry, smithsonianmag.com, let's get rid of that ad, we don't need to see that. Locks didn't originate in New York City nor did the bagels but New Yorkers who figured that out by putting them together in a combination. Let's go to, according to this, locks came from Scandinavia where fishermen mastered the art of preserving salmon in saltwater brine. Bagels were the first glimpse on the Silk Route to China and refined in Italy in the 14th century and it's a smoked fish. But we can go here. Okay, this is very interesting. The history of bagels and locks. Locks originated in Scandinavia where fishermen in Sweden perfected the art of preserving salmon in saltwater brine through the 19th century. Bagels are somewhat older but alleged first spotted on the Silk Route of China before going to Italy in the 14th century. But the story of how they came to be and enjoyed together took interesting facets. Now it started in a church of the 12th century and through a 1930s fad for Eggs Benedict there's started with unique rules of Jewish dietary law. One version is that thanks to a church ban Jewish bakeries of the 12th century Poland it came to pass that Jews were only allowed to work with bread that has since been boiled. Hence the bagel was the first reference of the bagel written in Yiddish to appear in 1610 and massively popular among Jews in Eastern Europe. It came to them in the American 19th and 20th centuries. And what is locks or salmon? There are several reasons. Firstly, that fish is considered to be part of it. So let me explain that word since we're talking about kosher. Parve, P-A-R-E-V-E which can be eaten in both dairy and meat meal. And secondly, where meat and so many requirements in terms of slaughtering and preparation to be classified as kosher. It was easier to buy a whole kosher fish than from non-Jewish stores. And also the preservation technique required locks, minimized the need for refrigeration for essential quality in the early 20th century. Let me see if I can go down here. How it all came together was partly due to the 1930s demand of Eggs Benedict. Two halves of an English muffin, a bagel is not an English muffin but similar to a bread. So let me hold it up again so you can see what the bagel looks like. And I'll split it in half. So it's not an English muffin. Okay. The bagel was developed with locks and a smear. A smear is the word for cream cheese, smear on a bagel. And a kosher alternative according to Jewish culinary historian Gil Marx. This was unique to Jews in New York. Jewish communities in Poland had traditionally spread schmaltz. Schmaltz is another word. Schmaltz is basically chicken fat with butter and a bunch of other things. On their bagels, eating them with chili, chili is another food, which we will do another show about Jewish foods. Chili is like a version of beef stew or other various soups and a dinner roll. The dish is considered an ideal substitution. Still delicious with plenty of protein and similar creaminess replacing salmon for ham, cream cheese for hollandaise sauce and sliced bagel halves for English muffins. And it reminisces loved ones then and now. The one and most popular things eaten in New York and Jewish Americans everywhere. Today there are five key ingredients to the locks and bagel, obviously. Cream cheese, sliced onion and a generous spoonful of capers. So capers look like little flower buds but they're almost in the pickle family, almost. Now, spoonful of capers. Cream cheese is spread on the bagel first and locks added on top. Followed by the onion and the capers. As for the bagel itself, it need not be plain. Sesame seed, poppy seed or wholemeal are fine. But don't ask for a sweet bagel like a raisin bagel and it ruins it if a sweet bagel is unlocked. Today, and the perfect lazy weekend brunch dish, healthy, wholesome and super easy. Everybody should try it. Now, there are different types of salmon for a bagel. So I'm going to salmon for bagels. So the trick is, so let me show you another picture here of what the bagel would look like. Let's see if I can, oh, doesn't, oops, sorry. Hold on. Oh, there we go. I'm getting to the bagel here. Trying to, so yeah, I'm trying to get to a picture. There we go. It's basically you put the onions and everything we don't have that here, but everything on top and so there's a difference in terms of the locks. Usually, sometimes if it's cured longer, it tastes better or it depends if you like a lot of salt, very little salt. So it, you know, you can go to a store and get different types of fish to put on top of your bagel. So it all depends on the situation what type of bagel. Now let me just show you this again. Again, the bagel has different types of seeds in it and you can get, and as you can see here, now if you have allergies, it's best to basically get a plain bagel, but let's just go over food allergies really quick. The most common ones for those that are allergic to stuff. So when you order bagels or make a bagel, so if you want to find out more about food allergies here, you can go to this website. So it's www.foodallergystrategies.com. Again, foodallergystrategies.com. So if you have a food allergy, you can go to this website and you know, so food allergy facts, you know, on the top of this, you can click there. So the most common food allergies are seeds, almonds, and anything that might make people sick. That's why it's best to get a plain plain piece of bread or something like that or usually use plain butter. But you know, consult with your doctor when you are dealing with food allergies. Again, www.foodallergystrategies.com. That website once again is www.foodallergystrategies.com. And you can, if you have, if you have allergies, you can click there. And please consult your doctor if you also need an api pen, which is a needle that can test your allergies when you're, especially when you're going out to eat and different things like that. So thank you for joining me on this edition of Able to Cook, the one and only program that focuses on the needs, concerns, and achievements of people in the kitchen. And you know, we focus on people that are not afraid of the kitchen. And again, I'm Lauren Seiler. Stay tuned for the next edition of Able to Cook. Stay tuned for more. I'm Lauren Seiler. Hold on. I'm Lauren Seiler. Stay tuned for the next edition of Able to Cook. This has been The History of the Bagel.