Bagel

A bagel Bagels with cream cheese and lox (cured salmon) are considered a traditional part of American Jewish cuisine (colloquially known as lox and a schmear ). A bagel is a bread product , traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye. Bagels have become a popular bread product in the United States , Canada and the United Kingdom , especially in cities with large Jewish populations, many with different ways of making bagels. Like other bakery products, bagels are available (either fresh or frozen, and often in many flavour varieties) in many major supermarkets in those countries. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.

A bagel , , also spelled beigel , is a bread product originating in Poland , traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy , sunflower or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types, such as whole-grain or rye. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in East European Jewish communities from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances in Krakow , Poland . Bagels are now a popular bread product in North America, especially in cities with a large Jewish population, many with different ways of making bagels. Like other bakery products, bagels are available (either fresh or frozen, and often in many flavor varieties) in many major supermarkets in those countries. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.

Ring-shaped bread product of Jewish origin For other uses, see Bagel (disambiguation) . A bagel ( beygl ; ), also historically spelled beigel , is a bread product originating in the Jewish communities of Poland . It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked . The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye. Bagels are eaten toasted or untoasted. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed by Ashkenazi Jews from the 17th century. The first known mention of the bagel, in 1610, was in Jewish community ordinances in Kraków , Poland. Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population, many with alternative ways of making them. Like other bakery products, bagels are available (fresh or frozen, often in many flavors) in many major supermarkets in those cities. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Ring-shaped bread product For other uses, see Bagel (disambiguation) . A bagel ( ; ; also spelled beigel ) is a bread roll originating in the Jewish communities of Poland . It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked . The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as ka'ak . Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts from 1394. Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in 1610 in Jewish community ordinances in Kraków , Poland. Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population. Bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. The Bagel: The Surprising History of a Modest Bread . A Bilingual Translation of a 13th Century Syrian Cookbook) .

Ring-shaped bread product For other uses, see Bagel (disambiguation) . A bagel ( Yiddish : בײגל , romanized : beygl ; Polish : bajgiel [ˈbajɡʲɛl] ; also spelled beigel ) is a bread roll originating in the Jewish communities of Poland . 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, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display. The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as ka'ak . Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts from 1394. Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in 1610 in Jewish community ordinances in Kraków , Poland. Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population. Bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. The Bagel: The Surprising History of a Modest Bread . A Bilingual Translation of a 13th Century Syrian Cookbook) .