Bagels A JOURNEY THROUGH TIME!

Calling all bagel lovers. Indulge yourself in a basic bread with infinite possibilities! Bagels are not just one thing, but many. They are often made with a diversity of grains like wheat, rye or exotic new wave health food combinations. They sometimes have fruit or veggie bits and are topped with different aromatic seasonings, salty to sweet to savory herbals, and at times, have a rainbow of colors to make a statement. The results are a wonderful, invigorating cascade of different types to choose from, offering a universal mix that excites the sense of smell, eye appeal, tastebuds and fulfillment to satisfy hungry tummies.

Covrigi from Romania

Bublik from Ukraine

Obwarzanek

Menu

To me, what might be the biggest part of the bageleating experience is the sensation that they offer. It’ s a comforting feeling more than the unique taste of biting through the circular chewy, slightly crunchy crust and tender baked insides. However, both are a true sensory delight. From a young child to mature adult, this excitement has never ended. I love them with passion. A bagel journey begins! Many cultures around the world have their version of the roll with a hole. These bagel-like breads are common all-over Eastern Europe, especially, starting with written accounts in the 13th century.

krakowski from Poland

Taralli from Italy

Bucellatum from Rome

Girde from China

The big wow is it seems that it was the soft pretzel (which is more ancient and that may have its origins in Germany or France) is a direct cousin of the bagel and that had migrated to Poland in the 14th century. The story that is told is that the pretzels in German monasteries evolved into a circleshaped roll becoming a roll with a hole in the center. This became known as obwarzanek, a popular street food in the Market Square. This bread grew in popularity because Queen Jadwiga of Poland replaced the consumption of bread and pastries with obwarzanek for Lent. For Polish people of the 16th and 17th centuries, the bajgiel was considered a staple. The Polish word bajgiel comes from the Yiddish word beygal.

Beygal comes from the German word beugel, which means bracelet or ring.

Halfway through the 19th century, bagels started to be sold in parts of London, England. Bagels then came to North America with the immigrant populations. Polish Jews brought bagel-making to the United States through New York City in the late 19th century. Although bagels were quite popular in New York City, they did not really become popular with the rest of North America until the last 25 years of the 20th century. Its popularity grew due to automation of food production from handmade products to factories. The first commercially viable bagel machine was invented in 1958. Then, bagel baker Harry Lender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s. It was the convenience of frozen bagels for a quick breakfast

My Top Bagel Spots

Westmont Bagel

674 W Cuthbert Blvd, Haddon Township

Nat Acchione started Westmont Bagel back in 1993, striving to make the best boiled bagels around using a 100-year-old recipe. Nat’s daughter and son-in-law, Donna and Pat Leuzzi, are now owners and operators. You can really feel the love at this family spot. There’s a great variety here, including everything from rye to marble to whole-wheat everything bagels and novelty promotional colors and favors (like Eagles/Phillies etc). Classic old style luncheonette seating.

Kismet Bagels

113 East Girard Avenue in Fishtown and 1700 Sansom in Rittenhouse or snack that put them on everyone›s table. Pop them in the toaster or toaster oven – instant meal. Add cheese and sauce, it’s a mini pizza! The success of bagels inspired Kraft Foods to acquire Lender’s Bagels in 1984. This was a great business move for Kraft as they already made Philadelphia Cream Cheese (the most popular bagel spread). During the mid-90s, bagels became a multibillion-dollar industry!

Husband-and-wife duo Jacob and Alexandra Cohen started as a bagel pop-up bagel bakery by marketing during the pandemic with wide distribution and skyrocketed to the top of everyone’s bagel list. Go early or you’ll miss out! Kismet Bagels are also available at many local retail stores and farmers markets.

The Bagel Depot

2504 Delaware Avenue in North Wildwood

Sandwich-sized fresh baked daily bagels of many varieties, and fresh baked bread and pastries. Serving only breakfast and lunch 7 days a week, and proudly claim they are “Building Better Bagels!” Worth the trip. Great seashore vibe with ample seating.

Sharky’s Bagels

4 Somerdale Rd, Unit 8, Blackwood

Sharky’s Bagels tends to draw a friendly neighborhood crowd and doesn’t disappoint! They offer all the classic bagels, plus a few fun options like chocolate chip.

Plan a bagel road trip with more of my favorites: Philly

Kaplan’s New Model Bakery // 901 N 3rd St.

Bart’s Bagels // 3945 Lancaster Ave.

The Kettle Black // 631 N 2nd St.

Schmear It // 3601 Market St.

K’Far Cafe // 110 S 19th St.

Spread Bagelry // 262 S 20th St.

Bagels & Co. // 1001 N 2nd St. and 1317

Frankford Ave.

Knead Bagels // 725 Walnut St.

Four Worlds Bakery // 4634 Woodland Ave.

The Bagel Place // 404 Queen St.

Essen Bakery // 1437 E Passyunk Ave.

Vanilya // 1611 E Passyunk Ave.

Korshak Bagels // 1700 S 10th St.

Fishtown’s Philly Style Bagels // 1451 E

Columbia Ave.

New Jersey

The Bagel Spot // 600 Kings Highway N. Suite #5, Cherry Hill Bagel University // 1406 S. Main Road #3, Vineland

Moore Bagels // 65 E. Route 70, Marlton

Ry’s Bagels // 800 Delsea Dr., Glassboro

Victoria’s Bagel Bistro // 3131 NJ-38, Mount Laurel

Welcome to my kitchen,”

Executive Chef Giovanni Virgi exclaims among the clatter of pots and pans. His tone of voice is calm and confident as he passionately prepares a menu for 150 guests - soon to arrive. He greets me with a personal charm like a family member stopping in to see what’s cooking.

I was passing by IASTE Ballroom and decided to stop in after noticing a crowd of cars arriving in the parking lot. In the years before the pandemic, I attended some alumni events there and was wondering aloud - what’s it like now? You surely have arrived as you walk through the bright marquee entrance on South Swanson Street to find yourself draped in the ballroom’s appealing decor and warm theatrical lighting. I entered the doors into the divided ballroom and felt like I just walked into a fine dining heaven. The decor was stunning with spectacular table settings and the bar boasted sparkling glasses and antipasti delights.

Anthony’s Caterers, owned by Anthony Foster, has 30 years of experience in the restaurant and banquet industry and operates four ballrooms in Philadelphia, Delaware County, and Sea Isle City, NJ. Additionally, they also offer off-site catering packages. At the IATSE Ballroom location (2401 S. Swanson Street), it’s the team of GM/Co-owner Giovanni LaRosa and Executive Chef Giovanni Virgi that creates with devoted attention a festive and delightful dining experience for hundreds of events and special occasions.

At the center stage of the IATSE Ballroom, you can find stations with bountiful presentations - antipasti selections, flowing hors d’oeuvres, raw bars, fresh

BY JOHN NACCHIO