Bagels may be a brunch favorite today, but their roots are deeply entwined with Jewish history and culture. Originating in Eastern Europe, the bagel was a staple in Ashkenazi Jewish communities long before it made its way into American delis and coffee shops.
Made from simple ingredients — flour, water, yeast, and salt — bagels were boiled before baking, giving them their signature chewy texture and shiny crust. This technique made them easy to produce, affordable, and satisfying — ideal for Jewish families living under tight economic conditions in places like Poland and Lithuania.
Bagels were also sold by street vendors in Jewish neighborhoods, often strung on dowels or cords, making them portable and perfect for the bustling life of the shtetl and, later, the immigrant streets of New York City.
The round shape of the bagel has been seen as symbolic: a circle with no beginning or end, echoing themes of continuity, community, and the eternal cycle of life — all central ideas in Jewish tradition.
Today, bagels are everywhere — but their story is a distinctly Jewish one, shaped by migration, resilience, and the ability to nourish both body and soul.
