Bagels

Bagels are a type of round, dense bread with a characteristic hole in the center, traditionally made from fermented wheat dough that is briefly boiled before baking. This technique gives them a chewy texture and a slightly crispy crust.

Originating from the Jewish community of Eastern Europe, specifically Poland, bagels became popular worldwide through immigration and are now a common ingredient in both sweet and savory recipes, ideal for breakfasts and snacks.

Regarding their properties, bagels primarily provide complex carbohydrates, which supply sustained energy. Depending on the recipe, they may include seeds such as sesame, poppy, or sesame seeds, which add healthy fats, fiber, and micronutrients. Furthermore, their preparation can be adapted for whole wheat or low-sodium versions, ideal for specific diets.

In the Hispanic American context, bagels do not have an exact synonym, but some terms used in different regions are: rosca de pan, pan redondo, or simply bagel, as their original name is maintained due to their particular origin and preparation.