“everything” bagels!

Bagels are never sparse in my house. There’s always a bag of them stocked in the pantry with some cream cheese in the fridge. My sisters and I love bagels, especially the everything bagels, and we would make them at any time of the day. If we were craving bagels, we just popped one in the toaster and slathered some cream cheese on it. So I’ve decided to share my love of bagels with everyone else, and after reading this I hope you all have the urge to go buy a bagel!

Growing and Production of Bagels

Bagels only need a few simple ingredients. Bread flower, because the flour used has to have high protein wheat in it. The higher the gluten than and protein number, the chewier the bagel. Yeast, to make the dough rise, of course. Some maple syrup or honey to help activate the yeast and add some sweetness to the bagel. And a bit of salt for the flavor. The main component is flour, which comes from wheat.

To grow wheat, there are several steps. First, you have to plow the soil and then plant the seeds. Depending on the region, wheat is grown in either the winter or the fall. Once the seeds are planted, the wheat grows and is then harvested by a combine. That machine is a combination of reaping, threshing, and winnowing, and the wheat made to be eaten is put in the back of the combine. Then it is put into a semi truck and is brought to a grain elevator for storage. And of course, once the wheat is ground and made into flour, it can then be used for baking wonderful food such as bagels.

wheat growing stages by prairie californian

Sustainable Methods

Are bagels good for your health and longevity? Are they good for the environment?

When looking into these delicious foods, it is said that bagels are bad for your energy, longevity, and appearance. They increase the risk of blood sugar spikes, diabetes, and weight gain. They also have high pH levels and contain gluten as well as common food allergens.

As for the environment, bagels don’t require a lot of water to produce, and the carbon footprint is low to make. However, the destruction is high due to the wheat production. Non-organic wheat uses a lot of fertilizer, which in turn needs a lot of energy to produce, and nitrous oxide gas is released once the fertilizer degrades into the soil. The only destruction or harm of animals would be because of the toxic chemicals that come from the wheat production that are harming or killing wildlife and ecosystems.

If you buy bagels that are non GMO or organic, there are no chemical pesticides that contaminate the air, water, or soil. This in turn helps the animals because they won’t be harmed by any contaminated soil, water,  air, or plants that the animals eat.

Bagels also might have labor issues. Farmworkers could suffer from dehydration or heatstroke, and can be exposed to toxic chemicals and unsafe machinery. They are faced with tough working conditions and are continually performing exhausting tasks. They are also paid small wages and are don’t have any overtime pay or benefits.

The History of Bagels

Bagels are rumored to derive from Poland where the Polish bakers make dough in the shape of a stirrup in order to honor their Polish king Jan Sobieski, who was known for his horse-riding. Traditional bagels were made from spring wheat flower that was very high in protein, and that dough could be processed into bread by being boiled, and then baked. The boiling of these bagels were to make sure the circle shape was kept intact during the baking. After boiling for a few minutes they were then put on a rack to drain for about 30 seconds and then immediately baked.

Jewish bakers were eventually the ones that introduced bagels to America. Strange as it sounds, Jews were not legally allowed to bake bread in Poland due to the belief that Jews were “enemies of the Church” and bread was holy and connected to Jesus. But in the 13th century, as Poles began to identify as individuals of their country instead of tied to any religion, Jews were allowed to bake and sell bread. In the late 19th century, the Jewish then travelled to the United States with the Eastern European immigrants. A Jewish family named the Lenders began selling these frozen bagels with the name “the Jewish English muffin” in America, and they became so popular that they were bought by Kraft Foods, who make Philadelphia cream cheese. By that time, bagels were a multibillion dollar industry in America.

A Recipe for Success

homemade bagels by sallys baking addiction

Bagels are Then Made Using This Traditional Process:

The ingredients are mixed and kneaded together to form the dough. Then a long thin piece of dough is shaped into a normal bagel shape, a circle with a hole in the middle. The bagel then has to proof for atleast 12 hours at a low temperature. Then the bagel is boiled in water for one to two minutes, and in this water there can be maple syrup as well. Once the bagel has boiled it can settle for a few seconds before being put into an oven to bake. If all of this is done correctly, the bagel will successfully have a good taste, chewy texture, and a nice shiny look.

Bagel Recipe

This recipe is from Sally’s Baking Addiction

Ingredients:

• 1 1/2 cups warm water
• 2 3/4 teaspoons instant or active dry yeast
• 4 cups bread flour
• 1 tablespoon brown sugar
• 2 teaspoons salt
• egg wash: 1 egg white beaten with 1 tablespoon water

for boiling:

• 2 quarts water
• 1/4 cup honey(or barley malt syrup)

Instructions:

1. prepare the dough by mixing warm water and yeast together and letting it sit for 5 minutes
2. add the flour, brown sugar, and salt and beat on low for 2 minutes
3. knead the dough for 4-5 minutes on a lightly floured surface
4. lightly grease a large bowl with oil and place the dough in the bowl, coating it in on all sides. cover bowl and allow to rise at room temperature for 60-90 minutes
5. line two large baking sheets with parchment paper
6. shape the bagels by balling up the dough in 8 equal pieces and pressing your index finger through the center to make a 1.5-2 inch hole
7. preheat oven to 425 degrees
8. fill a large wide pot wit 2 quarts of water and whisk in honey/syrup. bring water to a boil and then reduce heat to medium-high. drop bagels in and cook for 1 minute on each side
9. brush egg wash on top and sides of the bagel and place them on the lined baking sheet, baking for 20-25 minutes until dark golden brown. remove from the oven and cool for 20 minutes

Bibliography

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Magazine, S. (2008, December 17). A brief history of the bagel. Smithsonian.com. Retrieved September 16, 2021, from https://www.smithsonianmag.com/arts-culture/a-brief-history-of-the-bagel-49555497/.

Marie, A. (2021, August 17). Are bagels good Or BAD?: 2021 ingredient guide for health, Environment, Animals, Laborers. HEALabel. Retrieved September 16, 2021, from https://healabel.com/b-ingredients/bagels.

Sally, A., & Sally. (2021, August 25). Homemade bagels recipe. Sally’s Baking Addiction. Retrieved September 16, 2021, from https://sallysbakingaddiction.com/homemade-bagels/.

Shewry, P. R. (2009, April 1). Wheat. OUP Academic. Retrieved September 16, 2021, from https://academic.oup.com/jxb/article/60/6/1537/517393.

Weinzweig, A. (2013, July 17). The secret history of bagels. The Atlantic. Retrieved September 16, 2021, from https://www.theatlantic.com/health/archive/2009/03/the-secret-history-of-bagels/6928/.

Wikimedia Foundation. (2021, April 23). Proofing (baking technique). Wikipedia. Retrieved September 16, 2021, from https://en.wikipedia.org/wiki/Proofing_(baking_technique).

Wikimedia Foundation. (2021, September 5). Bagel. Wikipedia. Retrieved September 16, 2021, from https://en.wikipedia.org/wiki/Bagel.

Issues Affecting Farm Workers. NFWM. (2020, July 17). Retrieved October 16, 2021, from http://nfwm.org/farm-workers/farm-worker-issues/.

Blog post by Taylor Latza