All About Bagels

National Bagel Day is celebrated every year on January 15.

The first bagel rolled into the world in 1683 when a baker from Vienna, Austria, was thankful to the King of Poland for saving Austria from Turkish invaders. The baker reshaped the local bread so that it resembled the King’s stirrup. The new bread was called “beugel,” derived from the German word stirrup, “bugel.”

However, bagels didn’t become a staple in America until the 1950s!

Traditional bagels are made with very high protein, spring wheat flour. Philip and Lisa Volk and their five children grow hard red spring wheat on their family farm in North Dakota. Learn more about the Volk Family Wheat Farm.

Make your own German Streusel Cranberry Bagels.

Or, try these delicious bagel sandwich recipes:

Wheat Facts: Bagel Bites

• According to legend, the first bagel rolled into the world in 1683 when a baker from Vienna Austria was thankful to the King of Poland for saving Austria from Turkish invaders. The baker reshaped the local bread so that it resembled the King’s stirrup. The new bread was called “beugel,” derived from the German word stirrup, “bugel.”
• The traditional bagel is the only bread product that is boiled before it is baked.
• Prepackaged bagels first became available in grocery stores in the 1950s. (Source: Einstein Brothers History of Bagels)
• In 1960, the frozen bagel made its introduction and consumers had access to bagels even if they didn’t live near a bakery. (Source: Einstein Brothers History of Bagels)
• To revive several-day-old bagels, microwave very briefly (15 seconds), or moisten with water and bake for 10 minutes in a 350°F oven or simply toast them.
• Never refrigerate bagels or any bread product. Bread products go stale up to 6 times faster in the refrigerator. Leave at room temperature or freeze.