The bagel originated in the Jewish communities of Poland. One popular legend says it was created to honor King John III Sobieski's victory over the Ottomans, with the shape representing a stirrup (beugel). However, records from 1610 show bagels were already being given as gifts to women in childbirth. The defining 'everyday' characteristic of a bagel is its chewy texture, which is achieved by boiling the rings of dough in water for 30–60 seconds before baking. This 'pre-gelatinizes' the starch on the surface, creating a barrier that prevents the bread from rising fully in the oven and results in a thick, shiny crust. Bagels were brought to the United States by Polish-Jewish immigrants in the late 19th century.