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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.

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.

First, cool bagels in a paper bag; wrap the paper bag in a plastic bag (attempting to rid the bags of as much air as possible without squishing the bagels); then freeze for up to six months.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

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.

There are three million bagels exported from the U. annually, and it has a 4%-of-duty classification of Japan in 2000.

Some Japanese bagels, such as those sold by BAGEL & BAGEL At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening.




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