"Taste and see that the Lord is good."
Psalm 134:8
Psalm 134:8
A bagel is a round dense roll with a hole in the middle made from an eggless yeast dough. After rising it is briefly tossed into vigorously boiling water and then browned in the oven, producing a dense, chewy inside with a crisp exterior. Kim’s Light Bagels® are made like other traditional bagels, but with far fewer calories.
Kim’s Light Bagels™ store well in their resealable plastic bags in a cool, dry place for approximately 5-7 days. DO NOT REFRIGERATE fresh bagels, as refrigeration hastens staleness. If you'd prefer, you can freeze Kim's Light Bagels™ immediately upon receipt for approximately 10-12 weeks.
To restore that just baked crispy texture, refresh bagels by slightly wetting the exterior and baking in an oven or toaster oven at 350° for 8-10 minutes. Reheating in a microwave oven will not produce the same result as they tend to make bread soft and mushy. If you do use a microwave, wrap the moistened bagel in a paper towel or cloth while it is being reheated.
The origin of the bagel is uncertain. In Yiddish it was 'beygel' meaning a ring or bracelet. Another possible origin is from the German word bügel, for a round loaf of bread. Others support the theory that an Austrian baker created a stirrup, or 'beugal', made out of bread to honor Polish King Jan Sobeiski for his help in defeating the Turks in the 1600s. Apparently the liberated Austrians had clung to the king's stirrups as he rode by.
Wherever they originated, we do know that the first printed mention of bagels occurs in Krakow in 1610 where a community regulation stipulates that bagels be given as a gift to women in childbirth. They were brought to America by European immigrants and became widely popular, especially in New York and Chicago. The next breakthrough came in the late 1800s with the invention of cream cheese which soon became the standard spread for bagels.
The International Beigel Bakers' Union was founded in New York City in 1907 which has since disbanded. Only sons of union members could be apprenticed to learn the closely guarded secrets of bagel making. In 1927, Polish baker Harry Lender opened up the first bagel factory in West Haven, Connecticut. His company is credited with manufacturing the nation's first flash-frozen bagel, spreading bagelmania to the masses. Today, Kim’s Light Bagels are created in that very bagel factory.
In 1988, Americans were eating an average of one bagel per month. By 1993, bagel consumption had doubled to an average of one bagel every two weeks. Today, bagels have become one of the most popular breakfast foods, particularly among commuters. Their ease of eating, portability, satisfying chewiness and hearty filling nature have taken them from buffet tables to commuter rails everywhere.
Kim’s Light Foods™ are new on the bagel scene. Our secret recipe offers the same great taste of the original bagel, at about one-third of the calories in six mouthwatering varieties. Whether you load them up, bake with them or eat them plain, you get all the flavor and none of the guilt!