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- Bagel type Food external.
- Bagel type Q2095 external.
- Bagel type FunctionalSubstance external.
- Bagel comment "A bagel (Yiddish: בײגל beygl; Polish: bajgiel), also 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, 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." external.
- Bagel label "Bagel" external.
- Bagel seeAlso Montreal-style_bagel external.
- Bagel wasDerivedFrom Bagel?oldid=782617294 external.
- Bagel abstract "A bagel (Yiddish: בײגל beygl; Polish: bajgiel), also 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, 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 eastern 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, 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." external.
- Bagel isPrimaryTopicOf Bagel external.
- Bagel country 798544 external.
- Bagel country Poland external.
- Bagel country country-POL external.
- Bagel country 616 external.
- Bagel country PL external.
- Bagel country pl external.