Ingredients
Four servings
4g net carbs per servingBagels
7 oz. mozzarella cheese
1 oz. cream cheese
1½ cups almond flour
2 tsp baking powder
1 egg
Topping
2 tsp flaxseed
1 tsp sesame seeds
½ tsp sea salt
¼ tsp poppy seeds
1 egg
Need help with weight/measurement conversion
see here
Instructions
can be found here
Tips
These bagels can be frozen and reheated.
They can be served in so many delicious ways:
Smoked salmon, cream cheese and capers or dill. Avocado, lime juice and Dukkah
Bacon and grilled cheese.
The History of Bagels
"Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Krakow, Poland, in 1610, which stated that the food was given as a gift to women in childbirth.In the 16th and first half of the 17th centuries, the bajgiel became a staple of Polish cuisine and a staple of the Slavic diet generally. Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning "ring" or "bracelet".
In the Brick Lane district and surrounding area of London, England, bagels (locally spelled "beigels") have been sold since the middle of the 19th century. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.
Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.
The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. Around 1900, the "bagel brunch" became popular in New York City. The bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the US.
The above History and more to read here
All the best Jan
28 comments:
I LOVE beigels, these sound delicious. I grew up in that part of London, so they have been a familiar food for me all of my life. Valerie
...they like something to try!
Thanks for the history lesson Jan! That is so interesting! And, thanks for the great yummy recipe! Big Hugs!
I must try these, Jan. Thank you!
I have to admit, I've always been indifferent about bagels.
They do sound good.
They have stood the test of time! Thanks for the recipe, Jan :)
These bagels look and sound delicious!!!
I also enjoy learning new things...thank you Jan 💮
I didn't know where Bagels had started, very interesting. They do look good
Fascinating bagel story. I have a Polish grandmother so maybe that's why I love bagels so much. I wonder how pecan flour would taste to make these? I'm going to try those cheese scones this weekend. Thanks for the advice. hugs-Erika
Bagels! 😋
I didn't know their history, but I love bagels, but can't eat them very often for they are high in carbs (I generally go for an english muffin, which has 15 carbs instead of 60+ for most bagels). Thanks for this post.
www.thepulpitandthepen.com
Crispy bagel, yum yum !!
Sounds so delish, very interesting reading too...thanks for the awesome recipe...oh and I do use them...Have a lovely weekend.
It's interesting to learn how bagels came to America and how popular they have become. I buy a package nearly every time I shop. I doubt mine are keto friendly, though.
Interesting history. My Mum is from Poland (well they fled to Germany in 1944).
Actually bagels are rather "new" here.
I don't normally eat bagels, but these look very good.
I don't know if my post went through or not. As I pressed submit a picture flashed. What I had said was that I don't normally eat bagels, but these look good enough to try.
great sharing dear Jan !
intriguing history as well
they were baked in clay ovens back in our village with bit different look
elderly people prefer to eat bagel bread due to it's softness
Many thanks for the history of bagels...I had never given it a thought before, and this is really interesting!
These do look so good...I will have a go at making some...thank you so much!😊😊
Have a super weekend!
Hugs xxx
melted mozzarella over bacon and avocado...my mouth is watering lol
Oh those bagels look and sound yummy!
Happy Day to You,
A ShutterBug Explores,
aka (A Creative Harbor)
My husband loves bagels. These look great.
I may have to give these a try!
I can practically smell them cooking. Bagels are a good thing.
Today you can find bagels in every form from traditional kosher bagels to aberrations like chocolate chip, blueberry and others. For me the classic bagels is either poppy or sesame seed, first boiled and then wood fired in the old jewish tradition, with lox, cream cheese and capers. You can hold the tomato on mine.
Feliz semana.
these look so good - ....as does that tofu above this.
Post a Comment