The bagel was not labeled by name, which is why the pastry is much more likely to be associated with New York.
The bagel was not labeled by name, which is why the pastry is much more likely to be associated with New York.
The Viennese are actually extremely proud of most of what comes from their homeland. Especially when the regional affiliation can already be recognized by the name. Keyword waltz and schnitzel. The bagel was not labeled by name, which is why the pastry is much more likely to be associated with New York. The origin of the pastry is not entirely clear anyway, so it would be presumptuous to declare the bagel universally Viennese.
© Susanne Jelinek
Either way, however, the capital has rediscovered its love for wrestlers in recent months. After Joseph’s Bagelshop, the 1683 is also fully dedicated to the world of bagels. Not only the name goes back to the year of the inventor – also the recipe used. In 1683, a Jewish baker is said to have invented the Germring at the end of the second Turkish siege, and kosher bagels are now baked according to its original recipe in 1683.
© Susanne Jelinek
With concessions to 2018: organic, no sugar, made from whole grain, baked a little larger (so that you are also full), contemporary and generously filled. For example with avocado and chicken, Italian style or vegan (from 4.20 euros). For those who can’t do anything with the original recipe, there is a wood stove version. I would advise trying the fluffy original bagel, reduced in size, with cream cheese and chives.
© Susanne Jelinek
In addition, a coffee from Daniel Moser according to his own special roast, look for a place on the upper floor of the former ice cream parlor and follow the history of the (Viennese) bagel traced on the walls by Bernd Püribauer. Continue reading