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Thursday, 22 August 2019

Bagels ... these are Keto / Low Carb ... their History is interesting too


These Keto / low carb Bagels are crispy on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.
Ingredients
Four servings
4g net carbs per serving
Bagels
7 oz. mozzarella cheese
1 oz. cream cheese
1½ cups almond flour
2 tsp baking powder
1 egg
Topping
2 tsp flaxseed
1 tsp sesame seeds
½ tsp sea salt
¼ tsp poppy seeds
1 egg

Need help with weight/measurement conversion
see here
Instructions
can be found here
Tips
These bagels can be frozen and reheated.
They can be served in so many delicious ways:
Smoked salmon, cream cheese and capers or dill.
Avocado, lime juice and Dukkah
Bacon and grilled cheese.


The History of Bagels
"Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Krakow, Poland, in 1610, which stated that the food was given as a gift to women in childbirth.

In the 16th and first half of the 17th centuries, the bajgiel became a staple of Polish cuisine and a staple of the Slavic diet generally. Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning "ring" or "bracelet".

In the Brick Lane district and surrounding area of London, England, bagels (locally spelled "beigels") have been sold since the middle of the 19th century. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. Around 1900, the "bagel brunch" became popular in New York City. The bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the US.
The above History and more to read here


You will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

30 comments:

Valerie-Jael said...

I LOVE beigels, these sound delicious. I grew up in that part of London, so they have been a familiar food for me all of my life. Valerie

Tom said...

...they like something to try!

Magic Love Crow said...

Thanks for the history lesson Jan! That is so interesting! And, thanks for the great yummy recipe! Big Hugs!

The Joy of Home with Martha Ellen said...

I must try these, Jan. Thank you!

William Kendall said...

I have to admit, I've always been indifferent about bagels.

Christine said...

looks delicious!

Elephant's Child said...

They do sound good.

Chris Lally said...

They have stood the test of time! Thanks for the recipe, Jan :)

Jan/JFM said...

These bagels look and sound delicious!!!
I also enjoy learning new things...thank you Jan 💮

Conniecrafter said...

I didn't know where Bagels had started, very interesting. They do look good

My name is Erika. said...

Fascinating bagel story. I have a Polish grandmother so maybe that's why I love bagels so much. I wonder how pecan flour would taste to make these? I'm going to try those cheese scones this weekend. Thanks for the advice. hugs-Erika

CJ Kennedy said...

Bagels! 😋

Jeff said...

I didn't know their history, but I love bagels, but can't eat them very often for they are high in carbs (I generally go for an english muffin, which has 15 carbs instead of 60+ for most bagels). Thanks for this post.

www.thepulpitandthepen.com

Evi Erlinda said...

Crispy bagel, yum yum !!

aussie aNNie said...

Sounds so delish, very interesting reading too...thanks for the awesome recipe...oh and I do use them...Have a lovely weekend.

Bleubeard and Elizabeth said...

It's interesting to learn how bagels came to America and how popular they have become. I buy a package nearly every time I shop. I doubt mine are keto friendly, though.

Iris Flavia said...

Interesting history. My Mum is from Poland (well they fled to Germany in 1944).
Actually bagels are rather "new" here.

mxtodis123 said...

I don't normally eat bagels, but these look very good.

mxtodis123 said...

I don't know if my post went through or not. As I pressed submit a picture flashed. What I had said was that I don't normally eat bagels, but these look good enough to try.

baili said...

great sharing dear Jan !

intriguing history as well

they were baked in clay ovens back in our village with bit different look
elderly people prefer to eat bagel bread due to it's softness

Ygraine said...

Many thanks for the history of bagels...I had never given it a thought before, and this is really interesting!
These do look so good...I will have a go at making some...thank you so much!😊😊

Have a super weekend!

Hugs xxx

Author R. Mac Wheeler said...

melted mozzarella over bacon and avocado...my mouth is watering lol

carol l mckenna said...

Oh those bagels look and sound yummy!

Happy Day to You,
A ShutterBug Explores,
aka (A Creative Harbor)

happyone said...

My husband loves bagels. These look great.

Sandi said...

I may have to give these a try!

yonosoymillenium said...

Hello, a very interesting post, I loved your blog, I will continue visiting you. Would you like us to follow each other? let me know.

Carol Blackburn said...

I can practically smell them cooking. Bagels are a good thing.

David M. Gascoigne, said...

Today you can find bagels in every form from traditional kosher bagels to aberrations like chocolate chip, blueberry and others. For me the classic bagels is either poppy or sesame seed, first boiled and then wood fired in the old jewish tradition, with lox, cream cheese and capers. You can hold the tomato on mine.

Teresa said...

Feliz semana.

sandy said...

these look so good - ....as does that tofu above this.