Monday, December 22, 2003
The History of Bagels
According to legend, the world's first bagel was produced in 1783 as a
tribute to Jan Sobieski, King of Poland. The king, a renowned horseman,
had just saved the people of Austria from an onslaught by Turkish
invaders. In gratitude, a local baker shaped yeast dough into the shape
of stirrup to honor him and called it the Austrian word for stirrup,
beugel. The roll soon became a hit throughout Eastern Europe. Over time,
its shape evolved into a circle with a hole in the center and its named
was converted to its modern form, bagel.
1880s -- Hundreds of thousands of Eastern European Jews emigrated to
America, bringing with them a love for bagels. New York City vendors
used the bagel's hole-in-the-middle shape to their merchandising
advantage by threading them onto dowels and selling them on street
corners throughout the city.
1907 -- The International Bagel Bakers Union was founded in New York
City. Only sons of union members could be apprenticed to learn the
secrets of bagel baking in order to safeguard the culinary art.
1927 -- Polish baker Harry Lender opened the first bagel plant outside
New York City in New Haven, Conn. The bagel's popularity began to spread
in the United States.
1960s -- Bagel production skyrocketed as machines capable of producing
200 to 400 bagels per hour were popularized and the tradition of
hand-forming bagels virtually vanished.
1987 -- Bagels made their way into mainstream America, sold around the
country in grocery stores and listed as standard items on fast food
menus.
1988 -- Americans were eating an average of one bagel per month.
1993 -- American bagel consumption doubled to an average of one bagel
every two weeks.
1997 -- Schnucks' Nancy Anne Bakery introduced 17 bagels reformulated to
match the special tastes and texture desires of Midwesterners, along
with six cream cheese spreads, four types of bagel melts and eight bagel
sandwiches.
22Dec2003 -- Clement Hill, of the Eden Corporation, brings in bagels for
all employees to share. ¶ 12/22/2003 09:14:00 AM
tribute to Jan Sobieski, King of Poland. The king, a renowned horseman,
had just saved the people of Austria from an onslaught by Turkish
invaders. In gratitude, a local baker shaped yeast dough into the shape
of stirrup to honor him and called it the Austrian word for stirrup,
beugel. The roll soon became a hit throughout Eastern Europe. Over time,
its shape evolved into a circle with a hole in the center and its named
was converted to its modern form, bagel.
1880s -- Hundreds of thousands of Eastern European Jews emigrated to
America, bringing with them a love for bagels. New York City vendors
used the bagel's hole-in-the-middle shape to their merchandising
advantage by threading them onto dowels and selling them on street
corners throughout the city.
1907 -- The International Bagel Bakers Union was founded in New York
City. Only sons of union members could be apprenticed to learn the
secrets of bagel baking in order to safeguard the culinary art.
1927 -- Polish baker Harry Lender opened the first bagel plant outside
New York City in New Haven, Conn. The bagel's popularity began to spread
in the United States.
1960s -- Bagel production skyrocketed as machines capable of producing
200 to 400 bagels per hour were popularized and the tradition of
hand-forming bagels virtually vanished.
1987 -- Bagels made their way into mainstream America, sold around the
country in grocery stores and listed as standard items on fast food
menus.
1988 -- Americans were eating an average of one bagel per month.
1993 -- American bagel consumption doubled to an average of one bagel
every two weeks.
1997 -- Schnucks' Nancy Anne Bakery introduced 17 bagels reformulated to
match the special tastes and texture desires of Midwesterners, along
with six cream cheese spreads, four types of bagel melts and eight bagel
sandwiches.
22Dec2003 -- Clement Hill, of the Eden Corporation, brings in bagels for
all employees to share. ¶ 12/22/2003 09:14:00 AM
