If there is a bread in the world that is both 'healthy' and 'popular', it is the bagel.

In Krakow, Poland, the first written mention of the bagel appears in a 1610 document.

This is probably the earliest written mention of bagels, as they were given to women as a gift when they gave birth to a child.

However, it is not entirely certain that beygls are today's bagels.

It is also thought that the traditional Hungarian dessert Beigli is the true ancestor of the bagel.

Knead, ferment, add ingredients and then put in the oven (or in hot oil).

Generally speaking, the process of making bread is roughly these steps.

But the bagel is different in that it has to take a "hot bath" before being put in the oven, and it is this process that gives it a unique texture that sets it apart from other breads - a tougher crust.

The first impression of the bagel is of its lovely round shape and tough texture.

The bagel became popular in the recipes of healthy eaters, from the 18th century to New York, and is still popular today because of its versatility - from a simple bread to a base with a variety of ingredients.

Whether it's fruit, cheese, vegetables or meat, it brings out the character of the ingredients.

It is now so popular that it has even "threatened" the status of sandwiches and burgers.

The bagel itself is not too sweet, which allows it to hold a layer of cream without being too greasy.

As for fish, meat and vegetables, the bagel is a piece of cake and its flavour perfectly complements the food in-between.

And because of the toughness and chewiness of the bagel, it makes for a far richer 'burger' than a typical burger or sandwich.

The hole in the middle of the bagel also helps to make it a healthier food.

With the hole in the middle, it is not possible to put things in the middle without fear, but rather to cut the food into smaller slices and arrange them in a circle in strips.

Don't think that this is a useless exercise, because a bagel looks about the size of a burger and the human visual gives a strong psychological cue that one has eaten enough and over time the calorie intake will be reduced.

The American bagel and the Montreal bagel are both called bagels, but because of regional differences, the food is prepared differently, with the Montreal bagel being sweeter.

This is because the dough contains sugar and is cooked in water infused with honey.

They are also traditionally cooked in a wood-fired oven, which makes the skin crispier.

However, the American bagels are larger and the Montreal bagels are smaller.