The bagel, with its round and delightful shape, exudes a texture of resilience, leaving a lasting impression on people.

Originating in the 17th century and spreading to New York, it has maintained its popularity, evolving from a simple bread base to a versatile canvas for an array of ingredients.

Whether sandwiched between fruits, cheese, vegetables, or meat, the bagel adeptly complements the characteristics of its accompaniments, posing a challenge to the traditional dominance of sandwiches and burgers.

A creation of Jewish bread, the bagel, originally round, took on a looped shape for convenient transport, allowing it to be threaded onto a skewer. After being boiled and baked, this unique process yields a chewy texture and a golden, shiny crust, making it an ideal canvas for pairings such as cream cheese and smoked salmon.

The distinctive preparation involves pinching the dough into rings, boiling them, and then baking, resulting in a chewy interior and a deep-colored, crunchy shell. Bagels emerge from the oven with a rustic exterior, a solid texture, and minimal oil and sugar content.

Driven by a heightened awareness of healthy eating, Americans have incorporated bagels into a nutritious diet, solidifying their place as a staple in American culinary culture.

To recreate these beloved treats, you'll need the following ingredients:

200g gluten flour

3g yeast

3g salt

5g butter

140g milk

15g sugar

2 black tea bags

15g sugar

The production process involves combining high flour, sugar, salt, yeast, black tea, and milk in a bread machine for 10 minutes, followed by the addition of butter for an additional 5 minutes of kneading.

If a bread machine is unavailable, manual kneading is suitable until the dough attains good extensibility.

After kneading, divide the dough into five equal portions, approximately 74g each. Roll out the portions, cover them with plastic wrap, and let them relax for 10 minutes. Take one dough portion, roll it into an oval shape, and fold the top third downward, patting it gently. Fold the bottom third upward, ensuring a tight bond, and pat out any air bubbles.

Roll the dough into a 22cm long strip, ensuring proper shaping to prevent cracking during baking. Flatten one side with a rolling pin, wrap the thin end tightly, place on greaseproof paper, and let it ferment for 35 minutes in a warm environment. After fermentation, scald the dough in boiling water with sugar for 30 seconds on each side.

Preheat the oven to 200°C, employing upper and lower grill modes. Lift the dough with a slotted spoon, drain, and place it on a baking sheet.

Avoid using chopsticks to pinch the dough. Bake at 200°C for 20 minutes, covering with foil when the color is achieved.

The enduring charm of bagels lies not only in their round and delightful shape but also in their remarkable adaptability.

Originating in the 17th century, these versatile bread wonders have evolved beyond their humble beginnings to become a culinary canvas for an array of ingredients, challenging the supremacy of sandwiches and burgers.

With a unique production process involving boiling and baking, bagels boast a distinctive chewy texture and a golden crust.

Bagels are embraced as a staple in American diets, particularly due to a growing health-conscious trend; bagels continue to enchant with their resilience, making them a beloved choice for diverse and nutritious culinary creations.