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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".Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.It is this unusual production method which is said to give bagels their distinctive taste, chewy texture, and shiny appearance.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.In the Brick Lane district and surrounding area of London, England, bagels (or, as locally spelled, "beigels") have been sold since the middle of the 19th century.
To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.
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.
The steam bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel.
Steam bagels are considered lower quality by purists as the dough used is intentionally more alkaline.