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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.The taste may be complemented by additions cooked on the bagel, such as onion, garlic, sesame seeds, or poppy seeds.The bagel came into more general use throughout North America in the last quarter of the 20th century with automation.Daniel Thompson started work on the first commercially viable bagel machine in 1958; bagel baker Harry Lender, his son, Murray Lender, and Florence Sender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s. Bagel K created green tea, chocolate, maple-nut, and banana-nut flavors for the market in Japan.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.Welcome to the A to Z of the gay themed films listed on Gay Celluloid; namely the site index of the feature films, short films and short film compilations that have been viewed and reviewed to date.My sincere apologies should the film you're looking for, not be listed.
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.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 (locally spelled "beigels") have been sold since the middle of the 19th century.In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage.Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked.
They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.