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Name: Michael Eugene Wolosonowich Born: March, 17, 1987 Location: Warren, MI Height: 5'8 3/4 Weight 219.9lbs Eye Color: Hazel Hair Color: Brown Born in: Flint Car: 1999 Camaro Coupe (color) black Schools: Cousino High School Occupation: EDM Operator

Bio: Interests Video Games, Women, Car's, Sex. Just living life to the fullest.

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-[[Image:Bagel.jpg|thumb|A bagel]]
-A '''bagel''' is a [[Bread|bread product]], traditionally made of [[yeast]]ed [[wheat]] dough in the form of a roughly hand-sized ring which is first boiled 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 onto the outer crust, with the most traditional being [[poppy]] or [[sesame]] seeds. Some even have [[salt]] sprinkled on the surface of the bagel.
+Name: Michael Eugene Wolosonowich
-Bagels have become a popular bread product in the [[United States]], [[Canada]] and the [[United Kingdom]] especially in cities with large [[Jew]]ish populations<ref>{{cite news|title=World Jewish Population, Analysis by City|author=Simpletoremember.com|date=2001|url=http://www.simpletoremember.com/vitals/world-jewish-population.htm#_Toc26172080|accessdate=2008-02-17}}</ref>, such as [[Boston]], [[Chicago]], [[New York City|New York]], [[Los Angeles]], [[Montreal]], [[Toronto]], [[Boise]], [[London]] and [[Leeds]], each with different ways of making the bagel.  In [[Yiddish]], it is spelled beigel.
+Born: March, 17, 1987
+Location: Warren, MI
+Height: 5'8 3/4
+Weight 219.9lbs
+Eye Color: Hazel
+Hair Color: Brown
+Born in: Flint
+Car: 1999 Camaro Coupe (color) black
+Schools: Cousino High School
+Occupation: EDM Operator
-Bagels were derived from the similarly shaped [[doughnut]]s and from the similarly textured [[bialy]]s, primarily because of the cooking method amongst other differences. Russian [[bublik]]s are very similar to bagels, but are somewhat bigger, have a wider hole, and are drier and chewier. [[Pretzel]]s, especially the large soft ones, are also very much like bagels, the main exceptions being the shape and the alkaline water bath that makes the surface dark and glossy.
-==History==
-[[Image:Sbitenshchik and Khodebshchik.jpg|thumb|200px|right|A [[sbitenshchik]] (left) selling ''bubliks'' and ''baranki'' (19th century)]]
+Bio: Interests Video Games, Women, Car's, Sex. Just living life to the fullest.
-The origin of the bagel is unknown.  It is accepted that the bagel originated somewhere in [[Europe]].  Some evidence points to  [[Kraków]], other evidence points to [[Germany]].
-An oft-repeated story states that both the bagel as well as the [[croissant]] originated in 1683 in [[Vienna]], [[Austria]], when an Austrian baker created them to commemorate the victory in the [[Battle of Vienna]] over the Turks that besieged the city. Similar to the crescent-like bend croissant (''[[:de:Hörnchen (Begriffsklärung)|Hörnchen]]'' in German, ''little horn'') which is said to have been inspired by the Turkish flags, the bagel is supposedly related to the victorious final [[cavalry]] charge led by King [[John III Sobieski]] of Poland. Thus, the baked good was fashioned in the form of a [[stirrup]] ({{lang-de|Steigbügel}}, or the similar ''Bügel''-shaped [[horseshoe]], or [[saddle]], tales vary).
-There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the sabbath. They would not be permitted to cook during the sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.
-That the name originated from ''beugal'' (old spelling of ''Bügel'', meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and because traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This fact, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word ''beugal'' are used in [[Yiddish language|Yiddish]] and [[Austrian German]] to refer to a round loaf of [[bread]] (see [[Gugelhupf]] for an Austrian cake with a similar ring shape), or in southern German dialects (where ''beuge'' refers to a pile, ''e.g.'', of wood [[Holzbeuge]])
-Since the middle of the 19th century, bakeries on Brick Lane & the surrounding area in London have been selling bagels (the local orthography is "beigel"). In the East End of London, bagels were traditionally sold in groups of three, which were referred to as a "prial" , a "prangle" or (less commonly) a "frackle" of bagels. They were often displayed in the windows of bakeries on vertical wooden rods of up to a metre in length in racks. Allegedly, it was here, before the widespread use of refrigeration that 'beigels' would be stored in large crates of earth that had been prebaked to remove insects, bacteria & other contaminants in an effort to keep their moisture & freshness.
-[[Image:Bagels-Montreal-REAL.jpg|thumb|right|200px|Three [[Montreal-style bagel]]s: one [[poppyseed|poppy]] and two [[sesame seed|sesame]].]]
-The bagel came into more general use throughout [[North America]] in the last quarter of the 20th century, at least partly due to the efforts of bagel baker [[Lender's Bagels|Harry Lender]] and [[Florence Sender]], who pioneered the frozen bagel in the 1960s. Today, bagels are enjoyed all over the world, and have become one of the most popular breakfast foods.{{Fact|date=September 2008}}
-[[STS-124]] passenger, and ISS [[Expedition 17]] crewmember, Montrealer Canadian astronaut [[Gregory Chamitoff]], brought the first [[Montreal-style bagel|bagels]] into space, 3 bags (18 sesame seed bagels) of [[Fairmount Bagels]]. <ref> CTV.ca [http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080601/montreal_space_bagels_080601/20080601?hub=TopStories Montreal-born astronaut brings bagels into space] Sun. Jun. 1 2008 7:29 PM ET ; CTV National News - 1 June 2008 - 11pm TV newscast </ref> <ref> The Gazette (Montreal), [http://www.canada.com/montrealgazette/news/story.html?id=6924c3b3-a4e3-4c05-b279-025fc9650627 Here's proof: Montreal bagels are out of this world], ''IRWIN BLOCK'', Tuesday June 3 2008, Section A, Page A2 </ref>
-==Varieties==
-The two most prominent styles of traditional bagel in North America are the [[Montreal-style bagel]] and the New York-style bagel. The Montreal bagel contains [[malt]] and egg but no salt; it is boiled in honey-sweetened water before baking in a wood-fired oven; and it is predominantly either of the poppy "black" or sesame "white" seeds variety. The New York bagel contains salt and malt and is boiled in water prior to baking in a standard oven. The resulting New York bagel is puffy with a moist crust, while the Montreal bagel is smaller (though with a larger hole), crunchier, and sweeter. Poppy seeds are sometimes called by their Yiddish name, spelled either ''mun'' or ''mon'' (written מאָן) which is very similar to the German word for poppy, ''Mohn'', as used in ''Mohnbrötchen''. The traditional London bagel (or beigel as it is spelled) is harder and has a coarser texture with air bubbles.
-===Type of seasonings===
-[[Image:Everythingbagel.jpg|thumb|"Everything" bagel with a variety of seasonings.]]
-In addition to the plain bagel and the standard poppy or sesame seeds, variants feature different seasonings on the outside, including [[garlic]], [[onion]], [[caraway]], and [[salt]].
-The "everything" bagel (also known as a "mish mosh" or "all dressed" bagel) is topped with a mixture of a large variety of toppings; the exact ingredients depend on the vendor. Poppy seeds, sesame seeds, onion flakes, dried heather, caraway seeds, garlic flakes, pretzel salt, and pepper, are all popular toppings that most vendors use on an everything bagel.
-===Toppings on bagels===
-[[Image:NCI cream cheese bagel.jpg|thumb|Half a bagel spread with [[cream cheese]].]]
-There are several different toppings that are popular on bagels. Bagels topped with [[cream cheese]], [[lox]] (salt-cured salmon), tomato, and onion is a popular [[Jewish cuisine|Jewish dish]]. A bagel can also be substituted for two slices of bread. In London, bagels are often eaten as a [[sandwich]] filled with [[salt beef]].
-Bagels are sometimes used as [[breakfast]] sandwiches, that are filled with [[Egg (food)|egg]]s, [[cheese]], [[ham]], and other fillings.  [[McDonald's]] has a line of breakfast bagel sandwiches that contain egg, cheese, and meat combinations between the bagel slices.
-[[Pizza bagel]]s are another popular way to prepare bagels, in which they are sliced, then topped with tomato sauce and cheese and then toasted or re-baked.
-===Non-traditional doughs and shapes===
-While normally and traditionally made of [[yeast]]ed [[wheat]], in the late 20th century, many variations on the bagel flourished. Non-traditional versions which change the dough recipe include [[pumpernickel]], [[rye]], [[sourdough]], [[bran]], [[whole wheat]], and multigrain. Other variations change the flavor of the dough, often using [[salt]], [[onion]], [[garlic]], [[Egg (food)|egg]], [[cinnamon]], [[raisin]], [[blueberry]], [[chocolate chip]], [[cheese]], or some combination of the above. Green bagels are sometimes created for [[St. Patrick's Day]]. Many corporate chains now offer bagels in such flavors as chocolate chip and French toast.
-Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors (''e.g.'', cherry, strawberry, cheese, blueberry, cinnamon-raisin, chocolate chip, maple syrup, banana and nuts) are commonly sold by large supermarket chains; these are usually sold sliced and are intended to be prepared in a toaster. A flat bagel, known as a flagel, can be found in a few locations in and around New York City and Toronto.  It was initially developed by Robert "BagelBob" Slutsky and slowly started to expand due to preferred sandwich sizes.  A trademarked, sweet variant of the bagel known as the “Fragel" is produced by the Ann Arbor, [[Michigan]], based Bagel Factory, Inc. A special, bagel-based dough is fried and coated with [[cinnamon sugar]]. A sandwich chain called [[Così (restaurant)|Così]] has created square bagels, or "squagels", as an alternative to round bagels in crafting bagel sandwiches which are often filled with [[luncheon meat]]s.
-==Preparation==
-[[Image:Bagels'n'Lox.jpg|thumb|right|200px|Bagels with [[cream cheese]] and [[lox|lox (cured salmon)]] are considered a traditional part of [[Jewish cuisine]] (colloquially known as lox and a ''schmear'').]]
-At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. [[Bread flour#Types_of_flour|Bread flour]] or other high [[gluten]] flours are preferred to create the firm and dense bagel shape and texture. Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, or sugar. Leavening can be accomplished using either a sourdough technique or using commercially produced yeast.
-Bagels are traditionally made by:
-* mixing and kneading the ingredients to form the dough
-* shaping the dough into the traditional bagel shape, round with a hole in the middle
-* [[Proofing (baking technique)|proofing]] the bagels for at least 12 hours at low temperature (40-50 degrees F = 4.5-10 ℃)
-* boiling each bagel in water that may or may not contain additives such as lye, baking soda, barley malt syrup, or honey
-* baking at between 175 ℃ and 315 ℃ (about 350 to 600 degrees F)
-It is this unusual production method which is said to give bagels their distinctive taste, chewy texture, and shiny appearance. In the context of Jewish culture, this process provided an additional advantage in that it could be followed without breaking the no-work rule of the [[Shabbat|Sabbath]]. The dough would be prepared on the day before, chilled during the day, and cooked and baked only after the end of the Sabbath, therefore using the Sabbath as a productive time in the bagel-making process (as the dough needs to slowly rise in a chilled environment for a time before cooking).
-In recent years, a variant of this process has emerged, producing what is sometimes called the steam
-bagel. To make a steam bagel, the process of boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system.<ref>Reinhart, P, ''The Bread Baker's Apprentice''. Ten Speed Press, 2001, p. 115.</ref> In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. The steam-bagel is not considered to be a genuine bagel by purists, as it results in a fluffier, softer, less chewy product more akin to a [[Bread roll|finger roll]] that happens to be shaped like a bagel.
-==Bagels around the world==
-In [[Russia]], [[Belarus]] and [[Ukraine]], the ''[[bublik]]'' is essentially a very enlarged bagel. Other ring-shaped pastries known among [[East Slavs]] are ''[[baranki]]'' (smaller and drier) and ''[[sushki]]'' (even smaller and drier).
-In [[Lithuania]] bagels are called [[riestainiai]] and sometimes the Slavic name [[baronkos]].
-The [[Uyghur people|Uyghurs]] of [[Xinjiang]], [[China]] enjoy a form of bagel known as ''girdeh nan'' (from [[Persian language|Persian]], meaning round bread) , which is one of several types of [[naan|nan]], the bread eaten in Xinjiang.<ref>(Allen, Thomas B. (March 1996). Xinjiang.  ''National Geographic Magazine'', p.&nbsp;36&ndash;37.)</ref> It is uncertain if the Uyghur version of the bagel was developed independently of Europe or was the actual origin of the bagels that appeared in Central Europe.
-In [[Turkey]], a salty and fattier form is called ''açma''. The ring-shaped [[simit]] is sometimes marketed as a Turkish Bagel, and is very similar to the twisted sesame-sprinkled bagels pictured being sold in early 20th century Poland. Simit are also sold on the street in baskets or carts, like bagels were then.
-In some parts of [[Austria]], ring-shaped pastries called ''Beugel'' are sold in the weeks before [[Easter]]. Like a bagel, the yeasted wheat dough, usually flavored with [[caraway]], is boiled before baking, however, the ''Beugel'' is crispy and can be stored for weeks. Traditionally it has to be torn apart by two individuals before eating.
-The pronunciation and spelling of “bagel” varies between communities. In Canada, for instance, people from [[Toronto]] and [[Montreal]], pronounce it like ''bay'', the correct Yiddish pronunciation, whereas people from the smaller towns of Northern Ontario and the East coast of Canada tend to pronounce the first syllable as ''bag'', as in in ''shopping bag''. In addition, some American bagelmakers (particularly New England producer Zeppy's) spell the word "baigel," while maintaining the typical pronunciation.
-In the [[UK]], bagels are popular in London and Leeds. On [[Brick Lane]] in East [[London]] there are two long established bagel shops in which the item is spelled ''beigel'', with pronunciation to match. One of the first bagel shops in the UK opened as [[Bagel Nash]] in [[Leeds]] in 1987, and now has grown to a national brand maintaining a large presence in it's home city of Leeds.
-In [[Romania]], bagels are popular topped with sesame seeds or large salt grains, especially in the central area of the country, and the recipe does not contain any added sweetener. They are sold as ''covrigi''.
-"Bagel" is also referred to as a [[Yeshivish]] term to one who sleeps 12 hours straight. Thus called a bagel as the clock goes around in a full circle.
-==References==
-<references />
-==See also==
-{{commonscat|Bagel}}
-*[[Appetizing store]]
-*[[Bagel toast]]
-*[[Bialy]]
-*[[Montreal-style bagel]]
-==External links==
-* [http://www.bbc.co.uk/dna/h2g2/A223886 Bagel History on BBC]
-* [http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18722,00.html Emeril Lagasse's recipe] at foodnetwork.com
-* [http://www.dacodoc.net/ A documentary film on two famous factories in Montréal, St Viateur and Fairmount]
-* [http://www.kossarsbialys.com/images/john%20kettle.mpg Bagel Making Video #1]
-* [http://www.kossarsbialys.com/images/john%20baking.mpg Bagel Making Video #2]
-* [http://www.kossarsbialys.com/images/john%20oven.mpg Bagel Making Video #3]
-[[Category:Jewish breads]]
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-[[Category:Yeast breads]]
-[[Category:Breakfast foods]]
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