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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.

They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked.

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The appeal of a bagel may change upon being toasted.

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.

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").

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.

Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.

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