The famous New York bagel with its puffy moist crust has made many people believe that bagels have American origins, but the truth is that they were actually a Jewish made bread, most probably from Poland. When they emigrated, bagels started to emerge around Europe, but the fad did not really take hold like it did in America.
At first bagels were just simple breads, but in New York bakers began adding extras like seeds, nuts, chocolate, and malt. Bagels have now become much more popular in Europe, and you can find them at practically any bakery. They have an unusual way of being cooked, being boiled in water to create a puffed up appearance before being baked in the oven.
Bagels make a delicious lunchtime snack, especially when spread with cream cheese. Based on the brands I used, each bagel is about 146 calories. If you want more help, check out my bread making tips.