The art of bagel making was at one time a closely guarded secret held by the International Beigel [sic] Bakers' Union. The IBBU, founded in New York City in 1907, declared that the recipe would be shared only with the sons of members who became baking apprentices. In 1927 a Polish baker named Harry Lender set up shop in Connecticut and produced the nation's first frozen bagel, which spread "bagelmania" across the country.
Instructions
1. Remove the frozen bagel from the freezer. Place the bagel upside down in the center of a paper towel. Bring the four corners of the paper towel together in the center of the underside (flat side) of the bagel. Place the wrapped bagel on a plate flat side down.
2. Set the bagel on the plate in the microwave. Microwave on the high setting for 20 to 25 seconds.
3. Take the bagel out of the microwave and unwrap it. Use a serrated knife ad carefully slice the bagel in two even halves.
4. Place the two halves in a slotted toaster (not a toaster oven). Set the toaster on the lowest setting and lower the bagel halves.
5. Remove the bagel from the toaster when it pops up. Continue toasting for a browner bagel.
6. Spread the two halves of the bagel with cream cheese, herbed cream cheese, lox spread or jam. Make a sandwich with chicken salad, tuna salad or roast turkey.
Tags: bagel from, bagel plate, cream cheese, flat side, frozen bagel, paper towel