{"id":3440,"date":"2021-02-03T08:03:00","date_gmt":"2021-02-03T07:03:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=3440"},"modified":"2021-02-03T08:03:00","modified_gmt":"2021-02-03T07:03:00","slug":"finom-es-lyukas","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/finom-es-lyukas\/","title":{"rendered":"Delicate and full of holes"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

At the dawn of my childhood I imagined that I had the bread and that was it. The bun too Bread<\/a>, just funny shape, the Zs\u00f6mle<\/a> is also bread, you can just put the Parisian in it. Much later I realised that a different look often hides a different dough. When I finally got over that, then came the foreign delights of the croissant<\/a>, a ciabatta<\/a>, a burger buns<\/a>, and the holey delicacy, the bagel<\/a>.<\/strong><\/p>\n\n\n\n

History first mentions bajgiel in 1610 in Krakow, specifically stating in a collection of \u201eCommunity rules\u201d that it was a pastry given as a gift to women with children. However, many culinary historians claim that this round delicacy may be a descendant of the Arab ka'ak or kahqa and that its ancestry dates back to the 13th century. I looked up the ka'ak, the alajka is similar, but the intestines are hard-baked, whereas the bagel<\/a>it stays soft.<\/p>\n\n\n\n

The hand-formed pastry, made from kelt dough, originated in the Jewish communities of Poland and spread there and later in the United States, especially in the large cities with large Jewish communities.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

These pastries can of course be eaten on their own, but they are perfect sandwich fund<\/a>They come in countless flavour combinations. The most classic New York version is the cream cheesesalmon<\/a>os. The regional variations apply not only to the filling, but also to the method of preparation. Generally speaking, all varieties are put in boiling water for a short time before baking, but in New York they are put in salted water and in Montreal in honey-sweetened water. In most places it is made with yeast, but on the East Coast of the USA, in a way that is about unique in the world, it is made with leaven. You could make super infographics about bagels, there are so many different classifications and ways of making them. To add one more interesting fact: they cut them in half horizontally for filling all over the world (admittedly, this seems logical to me), but in St. Louis they cut them vertically... They are available in many places now, but I think the best way to make them - if you don't fiddle with the baking - is to buy them frozen and bake them at home. You might have cream cheese at home, you just have to get salmon and you can have the most authentic experience possible.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n
\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Gyermekkorom hajnal\u00e1n \u00fagy k\u00e9pzeltem, hogy van a keny\u00e9r \u00e9s k\u00e9sz. A kifli is keny\u00e9r, csak vicces alak\u00fa, a zs\u00f6mle is keny\u00e9r, csak bele lehet tenni a p\u00e1rizsit. J\u00f3val k\u00e9s\u0151bb eszm\u00e9ltem r\u00e1, hogy a m\u00e1s k\u00fclalak gyakran m\u00e1s t\u00e9szt\u00e1t is rejt. Mikor ezen v\u00e9gre t\u00faltettem magam, akkor j\u00f6ttek csak a k\u00fclf\u00f6ldi gy\u00f6ny\u00f6r\u0171s\u00e9gek, a croissant, a ciabatta,<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":3442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[109,2,16,110,111,69],"class_list":["post-3440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-bagel","tag-blog","tag-fagyasztott","tag-peksutemeny","tag-reggeli","tag-tortenelem"],"yoast_head":"\nFinom \u00e9s lyukas - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/finom-es-lyukas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Finom \u00e9s lyukas\" \/>\n<meta property=\"og:description\" content=\"Gyermekkorom hajnal\u00e1n \u00fagy k\u00e9pzeltem, hogy van a keny\u00e9r \u00e9s k\u00e9sz. 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