New Immigrants—From Breakfast Doughnut to Breakfast Bagel

Industrialization and the move to cities were not the only things changing the face of American breakfast habits. The new immigrants flooding into the country in the early part of the twentieth century were having a profound impact as well. Bagels and blintzes were two breakfast staples contributed by Eastern European Jews; though, at first, these items would be most associated with New York City, by the latter half of the twentieth century both would be thoroughly Americanized. Bagels with lox (a type of smoked salmon) and cream cheese was a delicious and original combination developed by American Jews in New York City, according to The Dictionary of American Food and Drink. Frozen bagels made by large agribusinesses are available across the country, but bagel connoisseurs agree that nothing beats a freshly made bagel from the corner deli.