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The bagel came into more general use throughout North America in the last quarter of the 20th century with automation.
Daniel Thompson started work on the first commercially viable bagel machine in 1958; bagel baker Harry Lender, his son, Murray Lender, and Florence Sender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s. Bagel K created green tea, chocolate, maple-nut, and banana-nut flavors for the market in Japan.
In recent years, a variant has emerged, producing what is sometimes called the steam bagel.
According to the Merriam-Webster dictionary, 'bagel' derives from the transliteration of the Yiddish 'beygl', which came from the Middle High German 'böugel' or ring, which itself came from 'bouc' (ring) in Old High German, similar to the Old English bēag "ring" and būgan "to bend, bow".
The increase in p H is to aid browning, since the steam injection process uses neutral water steam instead of an alkaline solution bath.
If not consumed immediately, there are storing techniques that can help to keep the bagel moist and fresh.
There are three million bagels exported from the U. annually, and it has a 4%-of-duty classification of Japan in 2000.
Some Japanese bagels, such as those sold by BAGEL & BAGEL At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening.