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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.
Contrary to some beliefs, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland's King John III Sobieski over the Ottoman Empire at the Battle of Vienna in 1683.
The appeal of a bagel may change upon being toasted.Gluten-free bagels have much more fat, often 9 grams, because of the presence in the dough of ingredients that supplant wheat flour in the original.although both styles reflect traditional methods used in Eastern Europe before bagels' importation to North America.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.