16 Jewish Bagel Recipe Malt You Must Try Them!

The History of Jewish Bagels

The first known mention of bagels dates back to the 17th century in Poland, where they were called “bajgiel.” However, it is believed that the Jewish community in Poland has been making bagels long before that. Bagels were a staple food for the Jewish community, especially during Sabbath and other religious holidays when they were not allowed to bake bread. Bagels quickly became a popular food among non-Jewish communities, and its popularity spread throughout Europe and eventually to the United States.

Malt: The Secret Ingredient in Jewish Bagels

One of the key ingredients in Jewish bagels is malt. Malt is a sweet, sticky liquid that is created by sprouting grains, usually barley. It is used in the bagel dough to add a depth of flavor and a unique chewy texture. Malt also helps to activate the yeast in the dough and gives the bagels their distinctive shiny exterior. Fun Fact: Malt is also a traditional ingredient in Jewish beer brewing and has been used for centuries to create the perfect brew.

How to Make Jewish Bagels with Malt

Now that you know the history and importance of malt in Jewish bagels, it's time to learn how to make them. Here is a simple recipe that you can try at home: Ingredients: - 4 cups bread flour - 1 tablespoon malt syrup - 2 teaspoons salt - 1 tablespoon sugar - 1 packet active dry yeast - 1 ½ cups warm water - 1 tablespoon malt powder (for boiling water) - 1 egg white (for egg wash) - Toppings of your choice (sesame seeds, poppy seeds, etc.) Instructions: 1. In a large bowl, mix together the flour, salt, and sugar. 2. In a separate bowl, mix together the yeast and warm water until it dissolves. 3. Add the malt syrup to the yeast mixture and stir. 4. Slowly pour the yeast mixture into the flour mixture and mix until a dough forms. 5. Knead the dough on a floured surface for about 10 minutes. 6. Place the dough in a greased bowl, cover with a cloth, and let it rise for about an hour. 7. Preheat your oven to 425 degrees F (220 degrees C). 8. Bring a large pot of water to a boil and add the malt powder. 9. Divide the dough into 12 equal pieces and roll each piece into a ball. 10. Using your finger, poke a hole in the center of each dough ball and stretch it out to create the classic bagel shape. 11. Carefully drop the bagels into the boiling water and let them cook for about 1 minute on each side. 12. Remove the bagels from the water and place them on a baking sheet lined with parchment paper. 13. Brush the bagels with egg wash and sprinkle your desired toppings on top. 14. Bake the bagels for 20-25 minutes, or until they are golden brown. 15. Let the bagels cool before slicing and serving. Enjoy your homemade Jewish bagels with a cup of hot coffee or tea for a delicious breakfast or snack! In conclusion, the Jewish bagel recipe is a testament to the rich history and culture of the Jewish community. Malt, a traditional ingredient in Jewish cuisine, plays a vital role in creating the perfect bagel. So next time you enjoy a delicious bagel, remember the centuries of tradition and love that go into making it.