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A bagel (Yiddish: בײגל beygl‎{{#invoke:Category handler|main}}, Polish: bajgiel{{#invoke:Category handler|main}}), also spelled beigel,<ref>Definition: Beigel, retrieved from Dictionary.com website July 11, 2011</ref> 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.<ref name="Britannica">Encyclopædia Britannica (2009) Bagel, retrieved February 24, 2009 from Encyclopædia Britannica Online</ref><ref name="The Book of Jewish Food">Roden, Claudia (November 1996). "The Book of Jewish Food: An Odyssey from Samarkand to New York" Excerpt [1], retrieved April 7, 2015 from My Jewish Learning</ref>

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 Kraków, Poland.

Bagels are now a popular bread product in North America, especially in cities with a large Jewish population,<ref>{{#invoke:citation/CS1|citation |CitationClass=news }}</ref> 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.<ref>Nathan, Joan (2008) A Short History of the Bagel: From ancient Egypt to Lender's Slate, posted Nov. 12, 2008</ref><ref>Columbia University NYC24 New Media Workshop website History of the Bagel: The Hole Story, retrieved February 24, 2009.</ref>


Bagel sections
Intro   History    Preparation and preservation    Bagel quality    Varieties    Around the world    Non-traditional doughs and types    Large scale commercial sales    Cultural references    See also    References    External links   

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  1. REDIRECT

{{#invoke:Hatnote|hatnote}} {{#invoke:Pp-move-indef|main}} {{#invoke:Infobox|infobox}}

A bagel (Yiddish: בײגל beygl‎{{#invoke:Category handler|main}}, Polish: bajgiel{{#invoke:Category handler|main}}), also spelled beigel,<ref>Definition: Beigel, retrieved from Dictionary.com website July 11, 2011</ref> 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.<ref name="Britannica">Encyclopædia Britannica (2009) Bagel, retrieved February 24, 2009 from Encyclopædia Britannica Online</ref><ref name="The Book of Jewish Food">Roden, Claudia (November 1996). "The Book of Jewish Food: An Odyssey from Samarkand to New York" Excerpt [1], retrieved April 7, 2015 from My Jewish Learning</ref>

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 Kraków, Poland.

Bagels are now a popular bread product in North America, especially in cities with a large Jewish population,<ref>{{#invoke:citation/CS1|citation |CitationClass=news }}</ref> 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.<ref>Nathan, Joan (2008) A Short History of the Bagel: From ancient Egypt to Lender's Slate, posted Nov. 12, 2008</ref><ref>Columbia University NYC24 New Media Workshop website History of the Bagel: The Hole Story, retrieved February 24, 2009.</ref>


Bagel sections
Intro   History    Preparation and preservation    Bagel quality    Varieties    Around the world    Non-traditional doughs and types    Large scale commercial sales    Cultural references    See also    References    External links   

PREVIOUS: IntroNEXT: History
<<>>