It’s National Bagel Day!

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Today is National bagel day – a day to celebrate this ring of boiled dough. So, what exactly is a bagel?

Unlike the donut, a bagel is a type of boiled bread. The hole helps it to cook through. The dough is so thick the center would never cook if it didn’t have a hole! It is shaped and boiled for a few minutes, then baked until the outside is crisp and the inside is soft but dense. I tried to make them from scratch once (once being the operative word here). They are a lot of work! I am the lazy gastronome you know – I buy them now.

Bagels have been around since the 1300’s but the first written record is from Poland in the 1600s when it was given as a gift to women in childbirth. Baby equals bagel.

This round bread has remained fairly unchanged over time. In the early 1900s the Jewish immigrants brought this treat to America and it caught on quickly. This was the dawn of the Bagel Brunch! The fresh bagel was slathered with cream cheese, lox, capers, red onions and tomatoes – and this and similar toppings remain popular to this day!

The bagel has become an American staple since the 1950s, but not just as a brunch! You can use them to make sandwiches – top them with fruit and crème fraîche. Or you can be simple with just butter, or flavored butter like this one. Are you ready to try your bagel with…

bagel butter

Here’s How to Do it:

This is so simple!! Bring the butter to room temp to soften it (don’t put it in the microwave). I use a European butter. There is less water so you get the rich flavor of the butter fat.

bagel

Crumble the trout into the butter and mix well. If you are using unsalted butter, add a pinch of salt.

bagel trout

Chill

and serve with warm toasted bagels! I turned it out onto a plate so people could spread as much as they wanted.

It’s that easy! It’s also good tossed into pasta or on regular toast!

bagel

© Copyright 2021 The Lazy Gastronome

bagel

Trout Butter

Great on bagels or just toast - wonderful tossed into hot pasta!

Course: Appetizer, condiment, Main Course, Side Dish
Cuisine: American, Bagel
Keyword: bagel, butter, capers, smoked trout, trout
Servings: 1 cup
Author: HelenFern
Ingredients
  • 3/4 cup butter, softened European butter with salt works the best
  • 4 oz smoked trout
Instructions
  1. Bring the butter to room temp to soften it (don't put it in the microwave). I use a European butter. There is less water so you get the rich flavor of the butter fat. 

  2. Crumble the trout into the butter and mix well. If you are using unsalted butter, add a pinch of salt.

  3. Chill and serve with warm toast, bagels or hot pasta.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

bagel

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