0_Wizard
I like to eat bagels in the morning
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Lender's Bagels
Lender's Bagels is a brand of bagels that pioneered the pre-packaged bagel industry in the United States. Established in 1927 in New Haven, Connecticut by the Lender family, it became a North American leader in the marketing, distribution and sales of bagels. Lender's introduced frozen bagels and sold the first packaged bagels in supermarkets, eventually becoming the world's biggest bagel producer. The company was sold to Kraft Foods in 1984 and has been part of Pinnacle Foods since 2003. Non-frozen room temperature fresh bagels began production in 1994. In 2012, Lender's revenue was about $70 million.
Bagel
A bagel ( '; ), also spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time 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 on the outer crust, with the traditional ones being poppy or sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.
Kanji Kitamura
Kanji Kitamura (born November 1955) is the founder of Bagel K, a Japanese company that imports and distributes of New York-style bagels to Japan. Kitamura was the first kosher bagel importer in Japan. Bagel K imports 3 million bagels from New York every year. Kitamura in 1989 brought Kosher bagels from Brooklyn, New York to Japan and had remarkable success in expanding the bagel business nationwide in Japan as "Forbes" introduced. Kitamura tried to bring in Bialy but Japanese have not accepted it until 2013. Food distributors call Kitamura the "Bagel King" because he is the first person to bring Jewish bagels to Japan.
Bagel Bakers Local 338
The Bagel Bakers Local 338 was a trade union local that was established in the early 1900s in New York City and whose craftsmen were the primary makers of New York's bagels, prepared by hand, until the advent of machine-made bagels in the 1960s led to its end as an independent organization in the 1970s. It was a local union of the Bakery and Confectionery Workers International Union. Until 1964, the union used a different transliteration and called itself the Beigel Bakers Union. Jewish immigrants brought the bagel to the United States at the turn of the 20th century, with hundreds of small bagel bakeries sprouting up in Manhattan's Lower East Side, in which workers worked under difficult conditions for minimal wages.
Davidovich Bagels
Davidovich Bagels is a popular bagel brand produced by Davidovich Bakery, a wholesale company in New York City. It is widely regarded as the only genuinely "hand-rolled" bagel on the wholesale market. While the 20th century saw a universal move by bagel companies towards the machine-automated forming of bagels, Davidovich continued to employ artisans to handcraft and kettle-boil bagels in the Viennese tradition. This practice was popularized in New York bakeries as New York City emerged as the bagel-making capital of the world. This adherence to the labor-intensive craft of making bagels, while even the most popularly identified brands of bagels have automated the process, has become their mark of distinction in the industry.
H&amp;H Bagels
H&H Bagels is a popular bagel company in Manhattan, in New York City. The original two stores closed, but one with the same name continues. Before closing in January 2012, the two original stores had been the largest bagel manufacturer in New York City, and one of the largest bagel manufacturers in the world, producing about 80,000 bagels a day. There is an H&H Midtown Bagels East at 1551 2nd Avenue between East 80th and East 81st streets on the Upper East Side of Manhattan, with different owners. In 1997, it had sales of $2 million. The business was started in 1972 when Puerto Rican Helmer Toro and his brother-in-law Hector Hernandez (hence "H&H") bought Midtown Bagels at Broadway and 80th Street for $5,000 ($ in current dollar terms) in cash and $50,000 ($ in current dollar terms) in a loan.
Montreal-style bagel
The Montreal-style bagel or Montreal bagel (sometimes beigel; "beygl"; ), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed). Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
Bagel machine
A bagel machine is a machine that automatically produces bagels. It rolls, presses, and shapes dough into perfect circles. In 1950, Daniel Thompson, son of Mickey Thompson, began designing an automatic bagel-making machine when he was 29. His father had been trying to make a working automatic bagel-making machine for most of his life to advance his baking business,and Daniel was following in his footsteps. In 1958, Daniel Thompson started construction of the first successful automatic bagel-making machine in his garage in Cheviot Hills, Los Angeles. He called it “The Thompson Bagel Machine.” A few years later, he patented his design.
Bagel and cream cheese
A bagel with cream cheese is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the "lox and schmear", a staple of delicatessens in the New York area, and across the U.S.  A bagel with cream cheese is common in American cuisine and the cuisine of New York City. In the United States, the bagel and cream cheese is often eaten for breakfast, and with smoked salmon is sometimes served for brunch.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
1_Apprentice
Bagels are delicious. 
0_Wizard
I heard that bagels originated in Jewish communities of Poland?
A bagel ( '; ), also spelled beigel, is a bread product originating in the Jewish communities of Poland.
self_Lender's_Bagels_0
Bagel
self_1_Bagel
Bagel
A bagel ( '; ), also spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time 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 on the outer crust, with the traditional ones being poppy or sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.
Lender's Bagels
Lender's Bagels is a brand of bagels that pioneered the pre-packaged bagel industry in the United States. Established in 1927 in New Haven, Connecticut by the Lender family, it became a North American leader in the marketing, distribution and sales of bagels. Lender's introduced frozen bagels and sold the first packaged bagels in supermarkets, eventually becoming the world's biggest bagel producer. The company was sold to Kraft Foods in 1984 and has been part of Pinnacle Foods since 2003. Non-frozen room temperature fresh bagels began production in 1994. In 2012, Lender's revenue was about $70 million.
Sephardi Jews
Sephardi Jews, also known as Sephardic Jews or Sephardim (, , ; also "Y'hudey Spharad", lit. "The Jews of Spain"), are a Jewish ethnic division whose ethnogenesis and emergence as a distinct community of Jews coalesced during the early Middle Ages on the Iberian Peninsula. They established communities throughout areas of modern Spain and Portugal, where they traditionally resided, evolving what would become their distinctive characteristics and diasporic identity, which they took with them in their exile from Iberia beginning in the late 15th century to North Africa, Anatolia, the Levant, Southeastern and Southern Europe, as well as the Americas, and all other places of their exiled settlement, either alongside pre-existing co-religionists, or alone as the first Jews in new frontiers.
Genetic studies on Jews
Genetic studies on Jews are part of the population genetics discipline and are used to better understand the chronology of migration provided by research in other fields, such as history, archaeology, linguistics, and paleontology. These studies investigate the origins of various Jewish populations today. In particular, they investigate whether there is a common genetic heritage among various Jewish populations. Studies of autosomal DNA, which look at the entire DNA mixture, show that Jewish populations have tended to form relatively closely related groups in independent communities, with most in a community sharing significant ancestry and up to 75% Levantine genes.
Jewish diaspora
The Jewish diaspora (Hebrew: Tfutza, תְּפוּצָה) or exile (Hebrew: Galut, גָּלוּת; Yiddish: "Golus") is the dispersion of Israelites, Judahites and later Jews out of their ancestral homeland (the Land of Israel) and their subsequent settlement in other parts of the globe. In terms of the Hebrew Bible, the term "Exile" denotes the fate of the Israelites who were taken into exile from the Kingdom of Israel during the 8th century BCE, and the Judahites from the Kingdom of Judah who were taken into exile during the 6th century BCE. While in exile, the Judahites became known as "Jews" (יְהוּדִים, or "Yehudim")—"Mordecai the Jew" from the Book of Esther being the first biblical mention of the term.
World Jewish Congress
The World Jewish Congress (WJC) was founded in Geneva, Switzerland, in August 1936 as an international federation of Jewish communities and organizations. According to its mission statement, the World Jewish Congress' main purpose is to act as "the diplomatic arm of the Jewish people." Membership in the WJC is open to all representative Jewish groups or communities, irrespective of the social, political or economic ideology of the community's host country. The World Jewish Congress headquarters are in New York City, US, and the organization maintains international offices in Brussels, Belgium; Jerusalem, Israel; Paris, France; Moscow, Russia; Buenos Aires, Argentina; and Geneva, Switzerland.
History of the Jews in Poland
The history of the Jews in Poland dates back over 1,000 years. For centuries, Poland was home to the largest and most significant Jewish community in the world. Poland was the centre of Jewish culture, thanks to a long period of statutory religious tolerance and social autonomy. This ended with the partitions of Poland which began in 1772, in particular, with the discrimination and persecution of Jews in the Russian Empire. During World War II there was a nearly complete genocidal destruction of the Polish Jewish community by Nazi Germany and its collaborators, during the 1939–1945 German occupation of Poland and the ensuing Holocaust.
Jewish culture
Jewish culture is the culture of the Jewish people from the formation of the Jewish nation in biblical times through life in the diaspora and the modern state of Israel. Judaism guides its adherents in both practice and belief, so that it has been called not only a religion, but an orthopraxy. Not all individuals or all cultural phenomena can be classified as either "secular" or "religious", a distinction native to Enlightenment thinking. Jewish culture in its etymological meaning retains linkage to the Jewish people's land of origin, the people named for the Kingdom of Judah, study of Jewish texts, practice of community charity, and Jewish history.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Ashkenazi Jews
Ashkenazi Jews, also known as Ashkenazic Jews or simply Ashkenazim (, , singular: , ; also ""), are a Jewish diaspora population who coalesced as a distinct community in the Holy Roman Empire around the end of the first millennium. The traditional diaspora language of Ashkenazi Jews is Yiddish (a Germanic language which incorporates several dialects), with Hebrew used only as a sacred language until relatively recently. Throughout their time in Europe, Ashkenazim have made many important contributions to philosophy, scholarship, literature, art, music and science. Ashkenazim originate from the Jews who settled along the Rhine River, in Western Germany and Northern France.
1_Apprentice
I'm not sure. I know they are steamed before being baked
0_Wizard
One type of brand of bagels is Lender's Bagels. They are really good.
Lender's Bagels is a brand of bagels that pioneered the pre-packaged bagel industry in the United States.
self_Bagel_0
Lender's Bagels
self_1_Lenders_Bagels
Lender's Bagels
Lender's Bagels is a brand of bagels that pioneered the pre-packaged bagel industry in the United States. Established in 1927 in New Haven, Connecticut by the Lender family, it became a North American leader in the marketing, distribution and sales of bagels. Lender's introduced frozen bagels and sold the first packaged bagels in supermarkets, eventually becoming the world's biggest bagel producer. The company was sold to Kraft Foods in 1984 and has been part of Pinnacle Foods since 2003. Non-frozen room temperature fresh bagels began production in 1994. In 2012, Lender's revenue was about $70 million.
Bagel
A bagel ( '; ), also spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time 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 on the outer crust, with the traditional ones being poppy or sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye. Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.
Murray Lender
Murray Isaac Lender (October 20, 1930 – March 21, 2012) was an American businessman and entrepreneur who helped expand his father's small, Connecticut bagel bakery, Lender's Bagels, into a nationwide brand. Murray Lender served as the chief executive officer of Lender's, while his brother, Marvin, served as the company's president. Under Murray Lender, Lender's Bagels began selling frozen bagels to supermarkets in 1960, introducing many American consumers to the bagel for the first time. The "Washington Post" called Lender "the most important man in the modern history of bagels." Murray Lender also became known to the public for appearing in a series of television commercials for Lender's Bagels.
Bagel Bakers Local 338
The Bagel Bakers Local 338 was a trade union local that was established in the early 1900s in New York City and whose craftsmen were the primary makers of New York's bagels, prepared by hand, until the advent of machine-made bagels in the 1960s led to its end as an independent organization in the 1970s. It was a local union of the Bakery and Confectionery Workers International Union. Until 1964, the union used a different transliteration and called itself the Beigel Bakers Union. Jewish immigrants brought the bagel to the United States at the turn of the 20th century, with hundreds of small bagel bakeries sprouting up in Manhattan's Lower East Side, in which workers worked under difficult conditions for minimal wages.
Bagel machine
A bagel machine is a machine that automatically produces bagels. It rolls, presses, and shapes dough into perfect circles. In 1950, Daniel Thompson, son of Mickey Thompson, began designing an automatic bagel-making machine when he was 29. His father had been trying to make a working automatic bagel-making machine for most of his life to advance his baking business,and Daniel was following in his footsteps. In 1958, Daniel Thompson started construction of the first successful automatic bagel-making machine in his garage in Cheviot Hills, Los Angeles. He called it “The Thompson Bagel Machine.” A few years later, he patented his design.
Davidovich Bagels
Davidovich Bagels is a popular bagel brand produced by Davidovich Bakery, a wholesale company in New York City. It is widely regarded as the only genuinely "hand-rolled" bagel on the wholesale market. While the 20th century saw a universal move by bagel companies towards the machine-automated forming of bagels, Davidovich continued to employ artisans to handcraft and kettle-boil bagels in the Viennese tradition. This practice was popularized in New York bakeries as New York City emerged as the bagel-making capital of the world. This adherence to the labor-intensive craft of making bagels, while even the most popularly identified brands of bagels have automated the process, has become their mark of distinction in the industry.
H&amp;H Bagels
H&H Bagels is a popular bagel company in Manhattan, in New York City. The original two stores closed, but one with the same name continues. Before closing in January 2012, the two original stores had been the largest bagel manufacturer in New York City, and one of the largest bagel manufacturers in the world, producing about 80,000 bagels a day. There is an H&H Midtown Bagels East at 1551 2nd Avenue between East 80th and East 81st streets on the Upper East Side of Manhattan, with different owners. In 1997, it had sales of $2 million. The business was started in 1972 when Puerto Rican Helmer Toro and his brother-in-law Hector Hernandez (hence "H&H") bought Midtown Bagels at Broadway and 80th Street for $5,000 ($ in current dollar terms) in cash and $50,000 ($ in current dollar terms) in a loan.
Montreal-style bagel
The Montreal-style bagel or Montreal bagel (sometimes beigel; "beygl"; ), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed). Montreal bagels, like the similarly shaped New York bagel, were brought to North America by Jewish immigrants from Poland and other Eastern European countries; the differences in texture and taste reflect the style of the particular area in Poland in which the immigrant bakers learned their trade.
Bagel and cream cheese
A bagel with cream cheese is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine, consisting in its basic form of an open-faced sandwich made of a bagel spread with cream cheese. The bagel is typically sliced into two pieces, and can be served as-is or toasted. The basic bagel with cream cheese serves as the base for other sandwiches such as the "lox and schmear", a staple of delicatessens in the New York area, and across the U.S.  A bagel with cream cheese is common in American cuisine and the cuisine of New York City. In the United States, the bagel and cream cheese is often eaten for breakfast, and with smoked salmon is sometimes served for brunch.
Kanji Kitamura
Kanji Kitamura (born November 1955) is the founder of Bagel K, a Japanese company that imports and distributes of New York-style bagels to Japan. Kitamura was the first kosher bagel importer in Japan. Bagel K imports 3 million bagels from New York every year. Kitamura in 1989 brought Kosher bagels from Brooklyn, New York to Japan and had remarkable success in expanding the bagel business nationwide in Japan as "Forbes" introduced. Kitamura tried to bring in Bialy but Japanese have not accepted it until 2013. Food distributors call Kitamura the "Bagel King" because he is the first person to bring Jewish bagels to Japan.
1_Apprentice
Do they have a lot of flavors?