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A circular bread roll with a hole in the middle, made from fermented wheat flour dough (including egg), which is boiled before being baked. A Jewish speciality; the first recorded mention of beygls was in Krakow (Poland) in 1610, in regulations that stated they were to be given as a gift to women in childbirth.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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