Mathematically correct breakfast: How to slice a bagel into two linked halves (2009)

Re:Mathematically correct breakfast: How to slice a bagel in... by arrrg on Sunday March 06, 2022 @04:29AM (#30576248)

Not sure about bagels (could just be tradition), though, for example, the Brezen* shape achieves a contrast between crunchy and soft with its shape. Also makes it quite hard and impractical to spread stuff on it (which leads to some just cutting open the large soft part and spreading stuff there which is horrific and wrong), but it’s worth it.

Spreadability of stuff on something isn’t the only relevant factor.

* not a perfect photo, the difference between the thin and thick parts is a bit small, but it’s ok: https://commons.m.wikimedia.org/wiki/Category:Laugenbrezels#...

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Re:Mathematically correct breakfast: How to slice a bagel in... by the_mitsuhiko on Sunday March 06, 2022 @05:55AM (#30576617)

So completely useless fact but "Bagel" comes via Yiddish "beigel" from "Beugel" which means "little horn" (similar etymology to "bend"). In Austria and Germany there are still bread products call "Beugel" and they look like a horn (https://images.ichkoche.at/data/image/variations/620x434/4/b...).

So I suppose the original form might not have been closed yet into a ring.

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Re:Mathematically correct breakfast: How to slice a bagel in... by phkahler on Sunday March 06, 2022 @10:21AM (#30578106)

>> So completely useless fact but "Bagel" comes via Yiddish "beigel"

Around 2005 one of my coworkers from Germany would bring a large box with assorted beers for us when he came to the US. He would always fill it with bagels before returning. He loves bagels but said they don't really have them back home and he didnt know why. I paused and said "oh... they're a Jewish thing." He paused, lowered he head slightly and said "Oh, oops."

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