New York Bagel
百吉圈饼

A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which 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 also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye.
百吉圈饼是一种面包，其做法是将手掌大小的发酵面团手工做成圆环状，之后在水里煮一小会儿，然后进行烘烤。烤出来的圈饼内里密实、耐嚼且松软，外皮棕黄，有时会很酥脆。百吉圈饼外皮上常常会撒上颗粒物进行烘烤，一般用的是罂粟花籽或芝麻粒。有的圈饼表层还会撒些盐，有的则是用其他种类的面团烤制，比如全麦或黑麦。

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.
圈饼的基本形状，即中间有洞的圆环状，已有几百年的历史。这一形状除了能让面团烘烤得更均匀外，还有其他实际用途。因为中间有洞，可以用绳子或木钉把很多百吉圈饼穿在一起，这样更方便拿取和运输，其外观也更诱人。

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 sugar with 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.
北美地区最出名的两类传统百吉圈饼是蒙特利尔百吉圈饼和纽约百吉圈饼。蒙特利尔百吉圈饼含麦芽和糖，不含盐。做法是先将圈饼放在加了蜂蜜的糖水里煮，然后放到烧木柴的烤箱里进行烘烤。它主要有两种样式，上面要么撒黑色的罂粟花籽，要么撒白色的芝麻粒。纽约百吉圈饼含盐和麦芽。做法是先将圈饼放在水里煮，然后放进标准烤箱进行烘烤。