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Variants of the word beugal are used in Yiddish and in Austrian German to refer to a similar form of sweet-filled pastry (Mohnbeugel (with poppy seeds) and Nussbeugel (with ground nuts), or in southern German dialects (where beuge refers to a pile, e.g., holzbeuge "woodpile").According to the Merriam-Webster dictionary, 'bagel' derives from the transliteration of the Yiddish 'beygl', which came from the Middle High German 'böugel' or ring, which itself came from 'bouc' (ring) in Old High German, similar to the Old English bēag "ring" and būgan "to bend, bow".Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors.A typical bagel has 260–350 calories, 1.0–4.5 grams of fat, 330–660 milligrams of sodium, and 2–5 grams of fiber.Like other bakery products, bagels are available (fresh or frozen, often in many flavors) 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.There are three million bagels exported from the U. annually, and it has a 4%-of-duty classification of Japan in 2000.
According to a 2012 Consumer Reports article, the ideal bagel should have a slightly crispy crust, a distinct "pull" when a piece is separated from the whole by biting or pinching, a chewy inside, and the flavor of bread freshly baked.
In recent years, a variant has emerged, producing what is sometimes called the steam bagel.
To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.
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 or sesame seeds.
Contrary to some beliefs, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland's King John III Sobieski over the Ottoman Empire at the Battle of Vienna in 1683.