Prior to the fast, it is customary to serve a family dinner consisting of simple foods prepared with a minimum of salt and spices.
After the fast, dairy foods are traditionally served, and of course bagels are an important part of the after-fast menu, often accompanied by smoked fish and salads.
If there is one favorite item in the Jewish-American cuisine, it is certainly the bagel. Their popularity has spread to almost every part of the U.S. And many shops specializing only in bagels have popped up everywhere. We can choose from egg or water bagels, whole wheat, oat bran, rye, onion, blueberry, cinnamon-raisin, cheese and even chocolate chip bagels.
There are many opinions as to where the bagel originated. Some say Germany, while others insist it was Austria, Poland or Russia, although scholars claim that the word "bagel" is derived from the German word "bugel," which means a ring or curved bracelet. No matter where they came from, we know that the bagel is here to stay, and they are not just for breakfast.
Few of us have attempted to bake bagels in our home kitchens.
I love making bagels, but it is true that they do take a lot of time. Bagels are made in a unique manner; they are first boiled, then baked, which gives them their distinctive shiny, chewy crust.
This year, for break-the-fast, bagels will be my theme - a bagel buffet, with enough delicious toppings to satisfy everyone.
Let your family and friends have fun creating their own open-face bagel fantasy from a selection of interesting toppings.
Izzy's Authentic Bagels
I never knew how to make perfect bagels until I met Izzy Cohen, an elderly retired baker, who made bagels for his friends. He came to my house to demonstrate his technique, bringing his own high-gluten flour. Once you learn the basic process, you'll love making bagels in many varieties - plain, onion, poppy seed, cinnamon, or your own special creations. You might have to go to a health food store to find the malt for this recipe.
- 2 cups cold water
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 tablespoon malt
- 1 tablespoon safflower oil
- 8 cups high-gluten flour (12 to 13 percent gluten) or 8 cups unbleached all-purpose flour mixed with
- 1/4 cup powdered gluten, plus more as needed
- 5 teaspoons active dry yeast
- 1 tablespoon yellow cornmeal
In the bowl of a heavy-duty electric mixer, blend the water, sugar, salt, malt, and oil on medium speed.In another large bowl, mix 6 cups of the flour with yeast; gradually add flour mixture to water mixture and blend until the dough comes together. Add the remaining 2 cups flour, beating until smooth. (If any dry flour mixture remains in the bottom of the bowl, add several drops of water to moisten it and continue beating 5 minutes.)
Transfer dough to a lightly floured board, cover with a towel and let rest 5 minutes. Divide dough into 15 pieces and cover with a towel while you knead and shape each piece. Knead by folding each piece in half and pushing out any air pockets, then fold in half again and repeat. Shape into a rope about 5 inches long; form into a doughnut shape, overlap ends by about 1 inch, and knead into a smooth perfect circle. Repeat the process with remaining pieces of dough.
Sprinkle cornmeal on the board and place bagels on top. Cover with a towel and let rest 5 minutes.Preheat the oven to 425 F.
Fill a large heavy pot with water and bring to a rolling boil. Working in batches, drop 4 to 6 bagels (do not crowd) into boiling water and boil 10 seconds only. At this time, bagels should rise to the top of the water. Transfer with a slotted spoon to a wire rack and drain. Transfer bagels to a parchment-lined baking sheet 2 inches apart. Bake until golden brown, about 10 minutes. Cool on a wire racks. Makes about 15 bagels.Variations: Mix together chopped onion and poppy seeds or caraway seeds with a little coarse kosher salt. After boiling and draining bagels, press the top of each bagel into seed mixture and bake as directed.
Toasted Garlic Bagels
Instead of garlic toast using French bread, try my version.
- 1/4 pound unsalted butter or non-dairy margarine
- 3 to 4 garlic cloves
- 3 tablespoons minced parsley
- 8 bagels, sliced in half
In a processor, mix butter and garlic until well blended. Pulse in parsley. Season to taste with salt. With a rubber spatula, transfer mixture to a bowl. Cover with plastic wrap and refrigerate until ready to use. (You can also shape the mixture into a cube, wrap in plastic wrap and foil, then freeze it; defrost until spreadable before use.)
Preheat the broiler. Spread the butter mixture on the bagel halves, place them on a baking sheet, and broil until the butter mixture bubbles and begins to brown. Serve immediately.
Grandma's Chopped Herring
- 1 pound schmaltz herring fillets or 1 jar (1 pound) pickled herring fillets in wine sauce
- 2 slices challah or egg bread
- 1 medium onion, cut into quarters
- 1 green apple, peeled, cored, and sliced
- 2 hard-boiled eggs
- 4 teaspoons vinegar
- 2 or 3 tablespoons safflower or vegetable oil
Soak the herring in cold water overnight. Drain well. Bone and skin the herring and cut it into pieces. Soak the challah in cold water for a few minutes and squeeze out the water.
Place the herring, challah, onion, and apple in a food grinder and grind. Chop the hard-boiled egg whites and combine with 3 teaspoons of the vinegar. Mix the whites into the herring mixture. Spread the chopped herring on a platter. Mash the egg yolks with the remaining 1 teaspoon vinegar and spread over the top of the chopped herring.
Cover with plastic wrap and chill. Just before serving, pour 2 or 3 tablespoons of the oil over the top. Serve with toasted bagels.
Broiled Lox and Cream Cheese on a Bagel
- 8 bagels, sliced and toasted
- 1 (8-ounce) package cream cheese
- 1/4 cup sour cream
- 3 tablespoons thinly sliced green onion
- 1/2 cup diced smoked salmon
- 3 tablespoons capers, rinsed
- Salt and freshly ground black pepper to taste
In a medium-size bowl, mix together the cream cheese, sour cream, onions and smoked salmon. Fold in capers. Season with salt and pepper. Spread evenly on toasted bagels. Broil 3 inches from the heat until lightly browned, about 5 minutes. Serve immediately.
Italian Deli Platter
- 12 thin slices of tomatoes
- 12 thin slices of mozzarella cheese
- 12 anchovy fillets
On a large platter, arrange slices of tomatoes. Top each tomato with a slice of cheese and an anchovy fillet. Serves 12.
Smoked Whitefish Platter
- Lettuce leaves
- Smoked whitefish or cod fish
- Sliced cucumbers
- Sliced onions
On a large platter, arrange lettuce leaves, white fish, cucumbers and onions.
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