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Like other bakery products, bagels are available (either fresh or frozen, and often in many flavor varieties) in many major supermarkets in those countries.

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 somewhat 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").According to the Merriam-Webster's dictionary, 'bagel' derives from the transliteration of the Yiddish 'beygl', which came from the Middle High German 'böugel' or ring, which itself came from 'bouc' (ring) in Old High German, similar to the Old English bēag "ring" and būgan "to bend, bow".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.They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

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, which had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

The bagel came into more general use throughout North America in the last quarter of the 20th century, which was due at least partly to the efforts of bagel baker Harry Lender, his son, Murray Lender, and Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s.

At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening.

is a bread product originating in the Jewish communities of Poland.

It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.

The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.

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