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.
The increase in p H is to aid browning, since the steam injection process uses neutral water steam instead of an alkaline solution bath.
If not consumed immediately, there are storing techniques that can help to keep the bagel moist and fresh.
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.
Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors.