Bagels originated in Eastern European Jewish communities in the 17th century and were brought to America by immigrants. They became a staple of New York City street food and are now a symbol of Jewish-American breakfast culture.

In the United States, classic New York‑style bagels are boiled and baked for a chewy crust, while Montreal bagels are sweeter, smaller, and boiled in honey‑sweetened water. Both styles are often served with lox and cream cheese.

They are typically sliced, toasted lightly, spread with a generous layer of cream cheese, topped with thin slices of smoked salmon, capers, thin red onion, and sometimes a squeeze of lemon.

Bagels and lox are popular at weekend brunches, holiday breakfasts such as Shabbat, and celebratory gatherings like bar/bat mitzvahs and family reunions.

Bagels have become a versatile breakfast option across America, served plain, with spreads, or as a sandwich base, reflecting the country’s love for quick, handheld meals.

Traditional ingredients include high‑protein bread flour, malt syrup, active dry yeast, and boiling in water with malt. Substitutes can be all‑purpose flour (less chew), honey for malt, or instant yeast, though texture may vary.

They pair nicely with matzo ball soup, pickled vegetables, kugel, or a simple cucumber‑dill salad, creating a balanced brunch or dinner spread.

Common mistakes include using water that is too hot for the yeast, under‑kneading the dough, over‑boiling the bagels, and baking at too low a temperature, all of which affect chewiness and crust color.

Boiling gelatinizes the outer starch layer, creating the characteristic shiny, chewy crust that distinguishes bagels from ordinary rolls. Skipping this step results in a softer, bread‑like texture.

The YouTube channel Cooking with Kian focuses on approachable home‑cooking tutorials, often highlighting classic comfort foods and step‑by‑step techniques for beginners and intermediate cooks.