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Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.This production method gives bagels their distinctive taste, chewy texture, and shiny appearance.The steam bagel results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel.

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Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors.although both styles reflect traditional methods used in Eastern Europe before bagels' importation to North America.The distinction is less rigid than often maintained.Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Kraków in 1610, which stated that the item was given as a gift to women in childbirth.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".Similarly, another etymology in the Webster's New World College Dictionary says that the Middle High German form was derived from the Austrian German beugel, a kind of croissant, and was similar to the German bügel, a stirrup or ring.Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.In the Brick Lane district and surrounding area of London, England, bagels (locally spelled "beigels") have been sold since the middle of the 19th century.They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

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