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This recipe for egg-free Jewish Krakover Bagels (Krakover Beyglach) is also known as Polish Obwarzanki Krakowski and is from Stanley Ginsberg and Norman Berg's "Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking" (Camino Books, 2011).This book took second place in the 2012 Readers' Choice Awards in the category of Favorite Jewish Cookbook.

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Smaller, untwisted rings are threaded on a string and many children wear them like a necklace, munching as the spirit moves them.

The Polish bagel is crustier and not as dense as the water bagels so popular in New York City and other American cities.

As for the bagel's origin, the debate rages on.

According to Ginsberg and Berg, the earliest mention of bagels dates to "1610, in the Jewish community statutes of Kraków, which included bagels among the gifts customarily given to women in childbirth, midwives and others present. Given these earlier sources, the legend that traces the bagel's origin back to Polish King Jan III Sobieski's defeat of the Turkish assault on Vienna in 1683 clearly is just that -- a legend."This is a two-day recipe that takes about 1 hour of actual preparation time, spread out over 16 to 24 hours. And here is a larger photo of Jewish Krakover Bagels or Polish Obwarzanki Krakowski.

Food historians tell us the history of soup is probably as old as the history of cooking.

The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.

This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.Soups were easily digested and were prescribed for invalids since ancient times.The modern restaurant industry is said to be based on soup.Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.

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