Who are we?
Good question. This is how it all began…
We love bagels and We love Meat specially Salt Beef. Always have. In London there wasn’t a single day without stopping by Brick Lane ( East London ) and grabbing the tasty fresh cream cheese filled beigel. Over the years our habit has changed from cream cheese beigel to deliciously succulent Salt Beef Bagel served with pickle and mustard. So we started a bagel business that would allow us every day to enjoy making them, baking them, spreading them, filling them, eating them and of course preparing them for bagel lovers like yourself!
Why not make this mouth watering combination into a venture said one part of our brain. Since bagel and salt beef was only sold as part of the menu in The Pubs and Restaurants or even at market stalls in Camden.
We are proud to serve you at Bournemouth Branch followed by Poole Branch opening soon. We are planning to open 3 more branches in the next 12 months including Southampton, Bristol and London
A Brief History of Bagels
More than you could possibly want to know about bagels ( by Mark Miller )
Ah, the glorious bagel! Who among us does not love it, crave it, fantasize about it? Sorry, that was creepy, wasn’t it? I guess I won’t tell you how I feel about brisket.
As you did, dear bagel lovers, I always believed the common legend about the bagel having been created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. So I realize that what I am about to reveal may be traumatic for you – but that legend is completely false. I know, I know. Just take a few deep breaths and you’ll be fine.
The bagel was invented in Krakow,Poland,in the 16th Century as a competitor to the Bublik.
The bagel was actually invented much earlier in Krakow, Poland, as a competitor to the Bublik, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel, as it was known, became a staple of the Polish national diet, replacing the previous staple – actual staples.
There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
Variations of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread. According to the Merriam-Webster’s dictionary, ‘bagel’ derives from the transliteration of the Yiddish ‘beygl’, which came from the Middle High German ‘böugel’ or ring, which itself came from ‘bouc’ (ring) in Old High German, similar to the Old English ‘bēag’ ‘(ring), and ‘būgan’ (to bend or bow). But enough about how I impress my dates with bagel trivia.
In the Brick Lane district and surrounding area of London, England, bagels, or as locally spelled “beigels” have been sold since the middle of the 19th century. Of course, by now they may be somewhat stale, so caution is advised.
Bagels were brought to the United States by immigrant Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, under the leadership of Moishe Soprano. It had contracts with nearly all bagel bakeries in and around the city for its workers who prepared all the bagels by hand, following complaints that some of them were being prepared by foot.
The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker Harry Lender and Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s. They tried adding a third partner, but failed to find anyone qualified whose last name rhymed with “tender.”
In modern times Canadian-born astronaut Gregory Chamitoff is the first person known to have taken a batch of bagels into space on his 2008 Space Shuttle mission to the International Space Station. His shipment consisted of 18 sesame seed bagels. Unfortunately, he’d forgotten to pack the lox and cream cheese, so had to go all the way back to get them.
The two most prominent styles of traditional bagel in North America are the Montreal-style bagel and the New York-style bagel. The Montreal bagel contains malt and sugar with no salt; it is boiled in honey-sweetened water before baking in a wood-fired oven; and it is predominantly either of the poppy “black” or sesame “white” seeds variety. It is ordered with the expression, “Give me a bagel, eh?”
The New York bagel contains salt and malt and is boiled in water prior to baking in a standard oven. The resulting New York bagel is puffy with a moist crust, while the Montreal bagel is smaller (though with a larger hole), crunchier, and sweeter. The New York bagel is generally ordered in response to the bagel-seller’s question, “Hey, are you gonna order something or just stare at the menu all day?!”
In addition to the plain bagel, popular varieties include sesame, garlic, poppy seed, onion, rye, salt.
Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors (e.g. cherry, strawberry, cheese, blueberry, cinnamon-raisin, chocolate chip) are commonly sold by large supermarket chains; these are usually sold pre-sliced and are intended to be prepared in a toaster. But let’s be honest, no Jew worth his bagels would be caught dead eating one of those.