~History~The origin of the bagel is still an issue for debate. Most food historians have come to the conclusion that the bagel is of Jewish origin, probably in Poland, sometime in the 17th century. The exact year and history of the name has yet to be resolved. This is what the food historians say: "Theories abound as to their [bagels] origin. The word derives from 'beigen,' German for 'to bend,' and the bagel is a descendant of the pretzel. The first Jewish community in Poland, established by invitation and charter in the thirteenth century, probably brought 'biscochos' with them. The boiled and baked roll with a hole dates possible from the Roman period....Today, in Cracow, where some say the present-day form of bagel was born, the bagel is alive and well, sold on many street corners."---Jewish Cooking in America, Joan Nathan (p. 83-4) "The bagel is a Jewish bread, apparently originating in South Germany, migrating to Poland and thence to North America where it has become the most famous and archetypal Jewish food. Its name derives from the Yiddish word 'beygal' from the German dialect word 'beugel,' meaning ring' or bracelet.' Its history means, of course, that it is an Ashkenazi rather than a Sephardi food. As Claudia Roden points out: Because of their shape--with no beginning and no end--bagels symbolize the eternal cycle of life."-Oxford Companion to Food, Alan Davidson (p. 49) "In the Joys of Yiddish, Leo Rosten notes that "The first printed mention of bagels...is to be found in the Community Regulations of Kracow, Poland, for the year 1610-which stated that bagels would be given as a gift to any woman in childbirth." He adds that the word is derived from the German word beugel, meaning a round loaf of bread. There are those who dispute this and claim that it derives from the middle High German word bugel,' which means a twisted or curved bracelet or ring..." Craig Claiborne's The New York Times Food Encyclopedia, Craig Claiborne (p. 23) "...It's believed that bagels were invented by a Jewish baker in Vienna in 1683.






To thank King John III Sobieski of Poland for saving the city from Turkish invaders, the anonymous baker crafted a hard roll in the shape of a riding stirrup, in honor of the king's favorite hobby. The bread's original name was 'bugel,' from the German for stirrup." It's high time that that piece of fakelore be laid to rest. The earliest known use of the Yiddish word "beygl" is in the communal rules that the leaders of the Jewish community of Cracow promulgated in 1610. The rules stipulate that bagels are among the gifts which may be given to women in childbirth and to midwives. The word was thus being used at least 73 years before John III Sobieski defeated the Turks. The bagel, in fact, is even older. When a word or expression is new or thought to be little known, it is often defined... yet the communal rules of 1610 contain no definition or explanation. Hence it is clear that the word beygl was well established in Cracow Yiddish of the early 17th century. Indeed, since those rules allude to earlier communal rules about bagels, we may be certain that this bread is even older. We do not know when and where the bagel was invented nor whether its inventor was a Jew or a German. Contrary to popular opinion, Yiddish beygl is not derived from German bugel, although the two words are distant cousins." "A Bagel Brief: Rolling Back the Lineage," The New York Times May 7, 1993, Section A; Page 30; Column 4; Editorial Desk "In the book Menu Mystique, Norman Odya Krohn, discussing Russian bubliki , writes: "This is the name for the original bagel that was made famous in Russian song and rhyme." Held together by string, they were said to have been sold at Russian fairs and were believed to bring good luck. Wherever it might have first appeared, the bagel's name as we know it today evolved slowly; based on the Yiddish verb beigen , meaning "to bend," the roll with the hole was called a beygel.The bagel persevered and flourished in Europe for a few centuries before heading for foreign shores. In the United States, the bagel first appeared at Ellis Island, brought by Jewish refugees leaving Eastern Europe shortly after the turn of the 20th Century. However, the destination for most emigrants was New York City, and here the bagel settled." "OBSERVATIONS;THE BAGEL'S BEGINNINGS; FOLLOWING THIS HUMBLE ROLL AROUND THE WORLD," Los Angeles Times, October 11, 1987, Magazine; Page 36B; "The bagel was first mentioned in American print only in 1932. The first bagels sold in a supermarket were from Lender's Bagel Bakery...in New Haven, Connecticut, in 1955...The origins of the bagel are lost somewhere in the history of the Ashkenazi Jews, who brought Yiddish culture to America. The word bagel' derives from a Yiddish word, 'beygl,' from the German 'bugel' for a round loaf of bread. There is a story that the word may also derive from the German word 'Buegel,' meaning 'stirrup,' referring to a legend that the bakers of Vienna commemorated John III's victory over the Turks in their city in 1683 by molding their bread into the shape of stirrups because the liberated Austrians had clung to the king's stirrups as he rode by..."-The Encyclopedia of American Food & Drink, John F. Mariani (p. 16) "After being brought to America by Jewish immigrants in the early 20th century, the recipe was fiercely safeguarded. Between 1910 and 1915, the Bagel Bakers Local #338 Union was formed in New York City. The union's 300 members took extreme measures to safeguard their secret recipe and techniques by limiting admission to the sons of members exclusively. The bagel bakers worked in teams of four: two made the dough and shaped the bagels; one boiled the bagels; and one baked them. The bakers were paid by the piece and usually produced about 6,400 bagels a night. In the 1960's the Thompson Bagel Machine was invented and bagel making shifted into mass production. The bagel machine was capable of producing 200 to 400 bagels an hour. Due to the Thompson Bagel Machine, union bagel bakers eventually became non-existent." Bruegger's Bagels A bagel is not just a piece of bread dough in a doughnut shape. In fact bagels are not made from ordinary bread dough at all. A bagel is a specialty bread product, not a pastry - beware of any product calling itself a bagel and claiming to be a pastry! And it's not just what's in bagels that makes them different: bagels are baked differently too. They're boiled then baked, or they're steam-baked which combines the two processes in a specially-built oven.To make sure what you're eating is a real bagel, check the ingredients list. If it contains any oil, margarine, butter or milk products, then it's not a real bagel. A typical bagel has less than 200 calories, and is low in fat and cholesterol. Basic ingredients include only flour, water, yeast and malt. True bagels are kettled in boiling water just prior to baking. So doing gelatinizes the gluten in the dough mass, sealing the surface, and retaining the full flavor and goodness of the recipe inside during a slow hearth baking. The result is a shiny, deep amber, chewy crust, and a delicious, tightly textured inner mass. Recipe is only part of what is needed to make a perfect Town Bagel. Proper equipment and procedures are required as well. Yet without skilled, caring bakers, the first two requirements, though fulfilled, would yield nothing. Finally, the hand of the Master Baker, like the maestro of a symphony orchestra, is needed to synchronize all the parts. Only then is the perfect Town Bagel produced. Bagels, mind you, are not designed to be long lived. To put before our customer the ultimate bagel, it is best that they be produced in small batches on an ongoing basis. So, it's best to buy Town Bagel's fresh and, if not eating them that day, to freeze them. Toast them just out of the freezer, or leave them at room temperature, uncovered to thaw for about an hour, and they'll be almost as good as fresh from the oven. 1610 - The first written mention of the bagel, "beygls to be gifts to women in childbirth". No mention of the hole is made until... 1683 - An unknown Jewish baker in Vienna is credited with creating, or at least popularizing the bagel. He wanted to honor the Polish King John III's skill as a horsemen and for protecting his country from invaders. The round shape of the bagel resembles a horses stirrup (especially the irregular, hand rolled variety). The Austrian word for stirrup is beugel! 1880's - Hundreds of thousands of Eastern European Jews emigrate to America, bringing their taste for bagels. And yes, hot bagels are threaded onto dowels for sale by street vendors in Manhattan. 1956 - The New York Times states The bagel, a baked good sometimes described as a donut with rigor mortis, is here to stay.  Truckee bagel was opened in 1994 in Truckee California and served the Truckee California area to this day, Truckee Bagel Company moved its business to Reno Nevada in 2000 to South Reno at 18130 Wedge Parkway, and has been serving the Reno, Incline Village , Lake Tahoe  and Carson City area since 2000 .  The future of Truckee Bagel Company is to expand in the near future to more stores in the area.
~Definition~A bagel (also spelled beigel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye. Bagels have become a popular bread product in the United States, Canada and the United Kingdom, especially in cities with large Jewish populations,  many with different ways of making bagels. Like other bakery products, bagels are available (either fresh or frozen, and often in many flavor varieties) in many major supermarkets in those countries. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.  Wikipedia 2014

History of Truckee Bagel Company

Since its inception in 1994 , Truckee Bagel Company has been serving Truckee ,Lake Tahoe , Reno, and Carson City Nevada Locals for over 20 years. Our old school baking techniques to produce "true" New York style bagels, for East and West Coast customers , will attest to the authenticity of our bagels as being the best West of the Hudson River. Truckee Bagel Company produced it's 1 millionth bagel in January 1998, and it's 2 millionth in May of 2002.  We have now served over 5 million bagels to the world as of 2012, and we are still going strong today.  If you are looking for a authentic New York Style bagel then come see us and try one of many flavors that we produce fresh daily right in our own store.