1 week ago
6
The bagel in America is an immigrant story with a hole in the middle.
It came to America with Eastern European Jews escaping poverty and antisemitism. It landed in New York street carts and neighborhood bakeries. Later, it made its way to supermarket freezer aisles and into the breakfast order of so many every day. And like every food story, it starts with the first bite.
As a layer of crunch prepares your brain for a crusty piece of bread, it’s immediately met by the soft yet dense chew of the inside. Eating the two textures together brings a feeling of joy, along with whatever toppings you’ve added.
A schmear of cream cheese to keep it simple. A flavored spread to add a bit of zest. Or a bagel topped taller than the human mouth can handle with fish, tomato, cucumber and red onions.
And we haven’t even talked about the flavor choices.
A simple plain or egg bagel works for some (no judgment). Others insist on seeds — poppy, sesame — or shards of onion or salt. Others say it’s not a bagel unless it’s an everything, each bite snapping back at you with a different cascade of flavors.
Purists will tell you to keep it simple. But with a bagel, like so much in American life, you can have it any way you’d like.
English (US) ·