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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, They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.
First, cool bagels in a paper bag; wrap the paper bag in a plastic bag (attempting to rid the bags of as much air as possible without squishing the bagels); then freeze for up to six months.
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.In recent years, a variant has emerged, producing what is sometimes called the steam bagel.To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.The first known mention of the bagel, in 1610, was in Jewish community ordinances in Kraków, Poland.Bagels are now a popular bread product in North America, especially in cities with a large Jewish population, many with alternative ways of making them.