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A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy ...
The Kaiser roll is a main part of a typical Austrian breakfast, usually served with butter and jam. It is often used as a bun for such popular sandwiches as hamburgers in America, and with a slice of Leberkäse in Germany and Austria, though sliced Extrawurst and pickled gherkins (Wurstsemmel), or a type of Wiener schnitzel (Schnitzelsemmel ...
Bosna is a spicy Austrian fast food dish, said to have originated in Salzburg.It is believed to have been invented in 1949 by a man named Zanko Todoroff. [1] It is now popular all over western Austria and southern Bavaria.
Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed Mollete: Flatbread, White Spain A soft white bread, often served toasted with oil and garlic or lard. Montreal-style bagel: Yeast bread Canada: A bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven.
Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Fledermaus (pork). Fledermaus (German for "bat") is a cut of pork from the ham bone that resembles the winged animal. It is described as "very juicy, somewhat fatty, and crossed by tendons"; the latter fact makes it suitable for steaming, braising or frying ...
A whole-grain everything bagel adds flavor and additional fiber to this meal. View Recipe. Berry-Green Tea Smoothie. Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley.
Kipferl are a traditional yeasted bread rolled into a crescent shape. The Austrian kipferl [] is a small wheat roll with pointed ends. [2] The 17th-century Austrian monk Abraham a Sancta Clara described the roll as crescent shaped, writing "the moon in the first quarter shines like a kipfl", and noted there were Kipferl in various forms: "vil lange, kurze, krumpe und gerade kipfel" ("many long ...
A croissant (/ k r ə ˈ s ɑː n t, ˈ k (r) w æ s ɒ̃ /, [1] French: ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. [2]It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]