Bagels (also known as beige) are bread products that originated in Jewish communities in Poland. Traditionally, it has been hand-made into rings of roughly the size of yeast wheat dough, then boiled in water for a short period of time before baking. The result is a dense, chewy, moldy interior with a brown, sometimes brittle exterior. Bagels are usually roasted on the skin, while traditional ones are poppy, sunflower or sesame seeds. Some of the dough may be salted, and there are different kinds of dough, such as whole wheat or rye.

Although the origin of bagels is somewhat obscure, it is well known that bagels have been widely consumed in Jewish communities in Eastern Europe since the 17th century. Bagels were first mentioned in 1610 as a Jewish community decree in Krakow, Poland.

Bagels are now the most popular bread products in North America, especially in cities with a large Jewish population. Many cities have other ways to make bread. Like other baked goods, bagels (fresh or frozen, often in a variety of flavors) are available in many large supermarkets in these countries.

The basic ball with holes has been designed for hundreds of years, and in addition to making the dough more evenly cooked and baked, there are other practical advantages: the holes can be used to pass strings or pins through bagels, making it easier to handle and transport, as well as more attractive seller displays.