Bagel Recipes
Bagels are yeasted breads that are boiled and baked to create hand-held servings of thick, chewy, slightly golden bread. Because they are much denser than typical yeasted breads, a single bagel can serve as a meal when given the proper fixings. Sweet and savory spreads, along with meats, vegetables, and cheeses, can all make a bagel become something unique to each meal of day and occasion. Enjoy our collection of bagel recipes, including everything from making bagels from scratch to using them in snack time and mealtime.
- Simple Bagels
- New York Bagels
- Bagels in Bread Machine
- Egg Bagels
- Salmon and Cream Cheese Bagel
- Honey Whole Wheat Bagels
- Cinnamon Raisin Bagels
- Orange Walnut Bagels
- Bagels with Autumn Pumpkin Spread
- Bagels with Crab Spread
- Bagel Chips
- Bagel Croutons
- Mini Bagel Pizzas
- Breakfast Bagel Sandwich
- New York Salami Bagel Sandwich
- Bagel BLT
Food and cookery links:
- Avocado Recipes - Ideas for meals including avocados.
- Borscht Recipes - Soup from Eastern European cuisine that may be served hot or cold.
- Casserole Recipes - Inspiration for casserole cooking.
- Chorizo Recipes - Spanish sausage known for its distinctive smokiness and deep red color.
- Cookie Recipes - Chocolate, oatmeal, sugar and more varieties.
- Fondue Recipes - Ideas for putting your fondue pot to use.
- Fudge Recipes - Sweet sugary candy.
- Pretzels Recipe - Snack welcomed around the table from morning to night.
- Punch Recipes - Big bowls of delicious drink.
- Tuna Recipes - Tasty pink fish.
About bagels:
The bagel is an all-meal quick-fix. A smear of butter or cream cheese, and it's breakfast. A thick layer of peanut butter, and it becomes lunch. A few slices of salmon and dill spread, and now it's brunch. Pile on the deli meats and cheeses, and now it's dinner. This round donut-shaped bread has come a long way since its origins, though the actual recipe for a bagel has remained the same.
Dating back as far as the 16th century, the bagel was invented in Poland as a simple, economical yeasted bread that was fast to become part of the national diet. It soon became a tradition in Jewish cuisine, as the bagel could be prepared in a short amount of time after the Sabbath ended, unlike many other Jewish breads, which were far more laborious. This trait of convenience has no doubt kept the bagel's popularity strong in an ever-busy modern population looking for a meal on the go.
