Definitions for bagelˈbeɪ gəl
This page provides all possible meanings and translations of the word bagel
(Yiddish) glazed yeast-raised doughnut-shaped roll with hard crust
A toroidal bread roll that is boiled before it is baked.
A score of 6-0 in a set (after the shape of a bagel, which looks like a zero).
An overly materialistic and excessively groomed young man.
Origin: From בײגל, ultimately from bouc, boug-, from boug, from baug- plus -il; cf. obsolete bee, bege, beh, bēag, bēah, bāg, bōg, bōg, baugr, all from baugaz; also cf. dialectal (Austria) Beugel, Beigel.
A bagel is a bread product, 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. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye. Bagels have become a popular bread product in the United States, Canada and the United Kingdom, especially in cities with large Jewish populations, many with different ways of making bagels. Like other bakery products, bagels are available in many major supermarkets in those countries. The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.
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