March 22, 2012

In Honor of Murry Lender; Some Bagel History and Oy, What a recipe already!

Murray Lender, who turned his father's small Connecticut bakery into a national company that introduced bagels to many Americans for the first time, died in Florida this month at age 81. Lender's father, Harry Lender, founded Lender's Bagels in New Haven in 1927. After Harry Lender died in 1960, his sons Murray and Sam ran the company and oversaw its expansion, then sold it to Kraft Foods in 1984.

In honor of his legacy and due to the fact that I have a bagel most every morning, the following recipe, along a link to my recipe for lox found here, should keep you going. The bagel was invented  in Kraków, Poland, as a competitor to the bublik, a lean bread of wheat flour designed for Lent. Leo Rosten wrote in "The Joys of Yiddish" about the first known mention of the word bajgiel in the "Community Regulations" of the city of Kraków in 1610, which stated that the item 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 the Polish national diet and a staple of the Slavic diet generally.

Bagels were brought to the United States by Polish-Jews, and first gained popularity in New York City, an industry that was controlled for decades by Bagel Bakers Local 338, which had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all the bagels by hand. The bagel came into more general use throughout North America in the last quarter of the 20th century, which was due at least partly to the efforts of bagel baker Harry Lender,then sons Murray and Sam along with Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s.

Fresh Homemade Bagel Recipe
Ingredients 
1 1/4 cups warm water (80 degrees)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar

 Optional Toppings
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon pretzel salt (about 1/4 teaspoon each)

 Method

Pre-heat oven to  350F (180C)
Mix water, salt, sugar, yeast in a large bowl and let sit for 10 min. Add remaining ingredients. Mix until it forms a single dough ball. (If using a bread machine, place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.) Allow bread to rise for 45 minutes (bread machine will beep when rising cycle is done). Place dough on a floured surface and cut into 9 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole. Cover with a clean cloth and allow bagels to rise another 40-50 min or until double in size.

Bring 3 quarts of water to a boil in a large pot. Add 3 tbs of sugar. Boil bagels one minute on each side, then place on wire rack to allow water to drip off.

Brush bagels with either egg wash (1 egg white and 1/4 cup warm water). Top with your favorite topping. Sprinkle an un-greased baking sheet with cornmeal. Place bagels on cookie sheet about 2 inches apart and bake
20 minutes or until golden brown. Yield: 9 medium sized bagels. Just like Mr. Lender's, you can freeze and enjoy whenever you're in the mood for a delicious bagel.

Enjoy Enjoy Enjoy!


Bon Appetit,

Lou

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