A bagel is a type of bread product shaped like a doughnut. It is traditionally made from "raised" or leavened dough that is first boiled in water and then baked. This boiling step is unique to bagels and it gives them their distinct texture—characterized by a shiny, glazed, and firm exterior with a soft and chewy interior. The boiling also imparts a dense structure not found in other breads. Bagels are often enjoyed with various toppings or fillings such as cream cheese, smoked salmon, or deli meats. In summary:

• Shape: ring or doughnut-shaped.
• Dough: raised (yeast-leavened).
• Cooking: boiled then baked.
• Texture: glossy crust with a chewy interior.
• Served often with spreads, smoked fish, or as sandwich bread.

This unique combination of boiling then baking is what primarily defines a bagel and sets it apart from other breads. Bagels are widely enjoyed in North American Jewish culture and beyond, often as breakfast or lunch items. This definition and description come from the established understanding of bagels and bakery sources.