In the 70’s and 80’s, it seemed like there was a bagel shop
on nearly every corner with a frozen yogurt store right next door. One by one, all
those bagel shops disappeared (along with most of the frozen yogurt spots),
leaving just a handful where there once were dozens. As far as we can tell,
bagels have been around since at least the 17th century in Poland. The thing
that makes bagels distinct from other baked goods is they’re cooked twice.
After they’ve been shaped into little toroids, bagels are boiled (sometimes people
steam them instead) before baking. This gives them a unique chewy texture and “skin”
that goes so well with cream cheese, lox, avocado, jam, bacon and eggs, hummus,
ham and Swiss, Nutella, tuna salad, you name it. January 15 is National Bagel
Day. I’m prepared to celebrate with a glass of milk, a cinnamon/raisin bagel and a strawberry schmear.
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