Bagels

Bagels

Bagels (/ˈbeɪɡəl/ BAY-gəl) are a type of bread product that originated in the Jewish communities of Poland. They are 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.

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 making different types of bread, including bagels.
• Yeast: A type of fungus used in baking and brewing to ferment sugars, producing carbon dioxide and alcohol. In baking, this causes the dough to rise.
• Baking: The process of cooking food by dry heat in an oven, which is the final step in making bagels.
• Boiling: The method of cooking food in boiling water, which is a unique step in the bagel-making process.

See Also

• Bread
• Bakery
• Polish cuisine
• Jewish cuisine

External links

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

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