HOLE IN ONE: Where to find authentic boiled bagels in Joburg By Nikita Singh
, award-winning food writer Clarissa Hyman describes her vision of the perfect bagel. She writes, “I am a purist when it comes to bagels: they should be crisp and glossy on the outside, soft but still satisfyingly chewy inside. I want them hand-mixed with a little egg and ever so slightly sweet, hand-rolled, boiled, and not over-baked, neither too large, puffy, or doughy.”
The bagel was introduced to South Africans through Eastern European immigrants. One of Joburg’s oldest delis, Feigels Kosher Delicatessen, was opened by Lithuanian Jewish immigrants over 50 years ago. Zaslansky borrowed money, Tamar’s mother and uncle returned from Israel to help in the deli, and the whole family pooled their resources to renovate the shop.They cooked in their flat and she would carry food down to the deli,” says Dakes. After starting with traditional Jewish delicacies like blintzes and latkes, Feigels started baking traditional boiled bagels filled with sliced meat. At the time, they sold for about 6c per bagel.They mix the dough, they roll it, and then they cut it.
Feigels, Fournos, and Pick n Pay all serve plain bagels. If it’s variety you’re after, then you have to try Bagel Zone. This unassuming deli offers 10 different flavoured bagels: plain, poppy seed, sesame, health, rye, everything bagel, onion, za’atar, cinnamon raisin and choc chip .
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