Bagel
A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; 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.
Sesame bagel | |
| Alternative names | Bajgiel, beigel, beygl |
|---|---|
| Type | Bread |
| Place of origin | Poland |
| Region or state | Europe, North America, Israel |
| Associated cuisine | Jewish, Polish, American, Canadian, and Israeli |
| Created by | Jewish communities of Poland |
| Serving temperature | Room temperature |
| Main ingredients | Wheat dough |
| Variations | Montreal-style bagel, pizza bagel, bagel toast |
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.