Most people believe that Bagels originated from Poland in 1683 but Bagels are mentioned in written records from Krakow as early as 1610, and a similar-looking Polish bread called obwarzanek dates back to 1394. Ring-shaped breads have a long history in other countries, too: Italy has taralli and ciambelle, and China has girde.
In the United States, bagels arrived with the Eastern European immigrants of the late 19th-century, but didn't emerge from their mostly Jewish niche markets into the mainstream until the 1970s.
Like our brothers we love a good Bagel Down Under! I tend to go savoury with mine and add some fresh seasonal produce and a tasty hot sauce.
- 1/3 – 1/2 cake of firm tofu, sliced “like bacon” – marinated, smoked, or otherwise infused, is best here
- 1 tsp oil
- 1-2 bagels (you may wish to share one bagel between two people if not very hungry as it is very filling), sliced and partially hollowed out if you like
- 2 tbsp nut butter of choice
- 2 tsp lime juice (optional)
- Sriracha sauce or hot sauce of choice – to taste
- 1 carrot, shredded or thinly sliced (you won’t use it all)
- 2 inches of cucumber, thinly sliced and marinated in 1 tsp rice vinegar for a few minutes
- Small amount of lettuce, thinly sliced (I used Cos)
- 2 spring onions/scallions, thinly sliced lengthways
- 1/4 – 1/2 ripe avocado, thinly sliced
- Fresh seed sprouts
- Toasted sesame seeds
1. Heat the oil in a small sauté pan and sear the tofu until coloured on both sides. Pop a lid on it and keep it warm.
2. Stir together the nut butter, lime juice if using, and sriracha sauce. Set aside.
3. Lightly toast the bagel if you wish.
