Bagel

History
The bagel originated in Central Europe, probably in Poland. A 1610 document from Krakow mentions "beygls" given as a gift to women in childbirth. This is often cited as the earliest known reference to the bagel, but the document is not clear what a "beygl" is. It may be what is now known as a bagel, it may be something related to the word for stirrup (beugal), or it may refer to something else whose meaning is lost.
An often repeated story says that the bagel originated in 1683, when a baker from Vienna created them as a gift for King Jan Sobieski of Poland to commemorate the King's victory over the Turks that year. The baked good was fashioned in the form of a stirrup to commemorate the victorious cavalry charge. That the name bagel originated from beugal (stirrup) is considered plausible by many, both from the similarities of the word and due to the fact that traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This fact, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) More prosaically, the name bagel may simply originate from the Yiddish word "bügel" or the German word "bügel", meaning bale or bow, sometimes used to refer to a round loaf of bread (see Gugelhupf for a German cake with a similar ring shape).
Immigrants in the 1880s brought the bagel to New York City, where it continues to flourish. Until the 1920s, bagels were rare in other parts of the United States other than a few cities with large Eastern European Jewish populations. The bagel came into more general use throughout North America in the last quarter of the 20th century. Specialized devices have even been invented to allow for easy slicing of bagels without "squishing" them (a perceived "danger" when using a knife and hand, although most of these devices actually inflict more harm than hand-slicing).
Bagel types
The two most prominent styles of traditional bagel in North America are the Montreal bagel and the New York bagel. The Montreal bagel contains malt and egg but no salt; it is boiled in honey-sweetened water before baking in a wood oven; and it is predominantly either of the noir/"black seed" (poppy) or blanc/"white seed" (sesame) variety. The New York bagel contains salt and malt, is available in a wider variety of flavors (though Montreal's oldest bagel institution is quickly catching up), and is also boiled prior to baking in a standard oven. The resulting New York bagel is puffy with a noticeable crust, while the Montreal bagel is smaller (though with a larger hole) chewier, and sweeter.
In addition to the plain bagel, variants feature seasoning on the outside, including sesame, garlic, poppy seed, onion, rye and the "everything" bagel, a mixture of all of the above. Other versions which change the dough recipe include cinnamon, raisin, pumpernickel, egg and sourdough. In New York City green bagels made with food coloring are sometimes created for St. Patrick's Day.
In the late 20th century, many variations on the bagel flourished, including those made with different types of doughs, and with new, non-traditional foods and seasonings added to the dough. Breakfast bagels, a rather softer, sweeter variety usually sold in fruity or sweet flavors (e.g. cherry, strawberry, blueberry, cinnamon-raisin, chocolate chip) are commonly sold by large supermarket chains; these are usually sold pre-sliced and are intended to be prepared in a toaster.
A recent addition to New York City bagel stores are "flagels," a flat bagel sprinkled with usual bagel toppings, which is favored by low-carb dieters.
Bagel chips are a snack food variant on the bagel.
(Reference: http://en.wikipedia.org/wiki/Bagel)

Bagel Chen

History

Bagel Chen was born on 8th of June in 2003 and was adopted by the Chen family on 4th of July in the same year. When the Chen family was confused by what she should be named, Mrs. Chen tried out calling her by several names. When the term 'bagel!' came out, she finally looked at the Chen family. The name was decided!
Bagel grew bigger and bigger day by day, by day, by day with amazing speed. She was 2.6 kg when she's one month old and 21.3 kg when she's six month old.
She has been traveling a lot with the Chen family compared to the family's previous dogs. She has been to Hau Lien and was hidden in a big because she was not allowed to be in the hotel. She has been the the beach and practiced swimming. She has made several friends at different Dog's restaurants.
Her status in the Chen family is quite high, higher than Mr. Chen. Even though she's not allowed to sleep or play in bed, yet she always stare at you with her sincere eyes when you're yelling at her. Oh~coming, no one would bear to hurt her when she's rolling her poor eyes at you.
She had caused lot of problems. She ruined the Chen family's expensive leather sofa and made them have to sit on the floor in the living room now. She had broken Mrs. Chen's arm and made her go to the hospital. She bit Miss Chen's fit and had swallowed hundred pairs of the Chen Family's socks, sandles, shoes and tissue papers, batteries, etc.
She's 2 years old now but still acts like a puppy, Miss Chen went back to see her this summer with high expection that Bagel would act more like a lady...well... Miss Chen was disappointed. ... C'est la Bagel....
Types of Bagel Chen
Crazy Bagel Chen... there's only one type- Crazy! When she's not crazy, she's sick!