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Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display.
The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Syrian cookbook, where they are referred to as ka'ak.[7] Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts from 1394.
Bagels have been widely associated with Ashkenazi Jews since the 17th century; they were first mentioned in Jewish community ordinances in Kraków, Poland in 1610.[2]
Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population.[2] Bagels are also sold (fresh or frozen, often in many flavors) in supermarkets.