File:Bagel_with_sesame_3.jpg · Wikimedia Commons · See Wikimedia Commons
bagel
Sign in to saveAlso known as beigel, bagels, beigels
A bagel (; ; 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.
Key facts
- Food.name
- Bagel
- Food.image
- Bagel with sesame 3.jpg
- Food.image_size
- 220px
- Food.caption
- Sesame bagel
- Food.alternate_name
- Bajgiel, beigel, beygl
- Food.place_of_origin
- Poland
- Food.region
- Europe, North America
- Food.creator
- Jewish communities of Poland
- Food.associated_cuisine
- Jewish, Polish, American, Canadian
- Food.type
- Bread
- Food.served
- Room temperature
- Food.main_ingredient
- Wheat dough
- Food.variations
- Montreal-style bagel, pizza bagel, bagel toast
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 6 products
via Open Food Facts · ODbL
Wikidata facts
- Image
- Bagel-Plain-Alt.jpg
Show 4 more facts
- Commons category
- Bagels
- exact match
- wordnet-rdf.princeton.edu/wn30/07693725-n
- OpenStreetMap tag
- cuisine=bagel
- Unicode character
- 🥯
Sources (2)
via Wikidata · CC0
~16 min read
Article
16 sectionsContents
- History
- Size change over time
- Preparation and preservation
- Quality
- Varieties
- New York style
- Montreal style
- St. Louis style
- Other bagel styles
- Non-traditional doughs and types
- Large scale commercial sales
- United States supermarket sales
- Similar breads
- Cultural references
- See also
- References
A bagel (; ; 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.