bagels

A bagel is a dense, chewy bread product shaped into a ring. It is made from simple dough of high-gluten flour, water, yeast, salt, and often malt or sugar. After the dough is formed into rings, it is briefly boiled in water (sometimes with barley malt) before baking, a step that gelatinizes surface starch and yields the characteristic shiny crust and chewy crumb. The dough is baked until golden.

Bagels originated in Jewish communities in Poland, with Krakow noted, dating to at least the 17th century. They spread to North America with immigrant communities in the late 19th and early 20th centuries, where regional styles developed, notably New York–style and Montreal-style bagels. New York bagels are typically larger with a chewy texture and glossy crust; Montreal bagels tend to be smaller, denser, and sweeter, often boiled in honey-sweetened water and baked in wood-fired ovens.

Common toppings include sesame seeds, poppy seeds, or a seed blend such as everything. Plain bagels are also popular, and flavors such as onion, garlic, or cinnamon raisin exist; bagels can be plain, toasted, or used as the base for spreads like cream cheese or toppings like lox. They are usually eaten for breakfast or lunch and have become a global food item in many bakeries and supermarkets.

Nutritionally, bagels are a source of carbohydrates and calories, with variations in fiber and protein depending on flour and added ingredients. The method of boiling and the baking process contribute to their distinct texture and flavor.