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
External links
- Medical encyclopedia article on Bagel
- Wikipedia's article - Bagel
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