Origin of bagelYiddish beygl from Middle High German an unverified form bougel (from source Austrian German beugel, kind of croissant); akin to German bügel, stirrup, origin, originally ring from beugen, to bend: for Indo-European base see bow
Origin of bagelYiddish beygl from Middle High German böugel diminutive of bouc ring from Old High German boug ; see bheug- in Indo-European roots.
From Yiddish בייגל (beygl), ultimately from Old High German bouc, boug- (“ring, bracelet”), from Old High German boug (“ring”), from Proto-Germanic *baug- (“ring”) plus Proto-Germanic *-il (“noun suffix”); cf. obsolete English bee (“metal ring, bracelet”), Middle English bege, beh, Old English bēag, bēah, Old Frisian bāg, Old Saxon bōg, Middle Low German bōg, Old Norse baugr, all from Proto-Germanic *baugaz (“ring”); also compare dialectal Austrian German Beugel, Beigel.
- Top a whole grain bagel with mashed avocado, sprouts, and a slice of tomato.
- Whole-grain bagel: substitute glazed goodies for better breakfast options.
- You may only toast two pieces of bread or two halves of a bagel at once.
- One slice of bread, ½ of a hamburger roll, bagel, or English muffin, ½ cup cooked rice, pasta, barley, oatmeal, and other whole grains, 1 ounce of dry cereal, and 4 small crackers equal one serving each.
- It's tempting to skip catching a cab or navigating your own traffic jams in lieu of these roller skate shoes, though it may be harder to apply lipstick, drink coffee and eat a bagel en route that way.