The bagel is unique among breads because of its 'boil-then-bake' preparation method. This tradition originated in the Jewish communities of Poland. Boiling the dough for 30 to 60 seconds before baking gelatinizes the starches on the exterior, creating a barrier that prevents the bread from rising fully in the oven. This results in the bagel's signature dense, chewy interior and shiny, crusty exterior. Historically, bagels were given as gifts to women in childbirth because their circular shape symbolized the cycle of life. They became an American staple in the early 20th century, popularized by Jewish immigrants in New York City. The holes were functionally useful for vendors, who would thread dozens of bagels onto long dowels or strings to carry them through the streets.