The bagel
originated in Central Europe, probably in Poland. It is sometimes referred
to as the cement doughnut, and the bagel has long been a staple in New
York delicatessens and a favorite of the Jewish community. It is
traditionally made of yeasted wheat dough in the form of a roughly
hand-sized ring which is boiled and then baked. The result is a
dense, chewy, doughy interior with a browned and sometimes crisp
exterior, depending on how it is cooked.
