Bagel

Bagel

A Bagel (pronunciation: /ˈbeɪɡəl/, from Yiddish בײגל‎) 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, that is first boiled for a short time in water and then baked.

Etymology

The term "bagel" comes from the Yiddish word "beygl", which itself is derived from the German dialect word "beugel," meaning "ring" or "bracelet."

Related Terms

• Dough: A mixture that consists primarily of flour, water, and yeast that is often the base for bread products like bagels.
• Yeast: A type of fungus used in baking and brewing to ferment sugars and produce carbon dioxide and alcohol.
• Baking: The process of cooking food by dry heat in an oven, which is how bagels are traditionally finished after being boiled.
• Boiling: The method of cooking food in boiling water or other water-based liquids such as stock or milk.
• Wheat: The grain of any cereal grass of the genus Triticum, and the plant itself, which is a major ingredient in bagel dough.

See Also

• Bread
• Bakery
• Poland
• Jewish Cuisine

External links

• Medical encyclopedia article on Bagel
• Wikipedia's article - Bagel

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski