Chapter 9 Handed down tenacity

--------------- Handed down tenacity --------------- Operation (Figure 3) If you tell me the story of the bagel, I'll tell you the legend of fried dough sticks, beef crisps, and salty pancakes—that's how I exchanged information with New York boy D. There are different opinions about the ins and outs, but the more credible one is this one: bagel originated in Vienna in 1683, when the Turks invaded and occupied the area, and the Polish cavalry foreign aid recalcitrantly resisted the invaders.After the war, some cavalry retired and stayed, and the small coffee shop they operated began to sell a kind of stirrup-shaped bread to commemorate the heroic colleagues who defended against the enemy.Buegel in German means stirrup, and it is clearly the etymology of the baked fruit also called beigel.

The taste of bagel is slightly different from the freshly baked bread we usually eat. The outer skin is tough and chewy.This is because the bagel dough is soaked in boiling hot water mixed with malt syrup for 30 seconds after fermentation, then taken out and sprinkled with the required sesame seeds, onion shavings, garlic or poppy seeds , caraway seeds, and the baking officially begins. The Jewish group who immigrated to New York from Eastern Europe carried forward this traditional food in their hometown in the New World and became a well-known American food.Adding cream cheese (creamcheese) and smoked salmon (Lox) to eat is probably an allusion that needs to be researched separately. As for its own version, the salmon sashimi is also "