In Austria, artifacts from an archaeological excavation in the ’70s prove to be pieces of 3,000-year-old bagels. The charred bread, which was likely baked or air-dried in ovens researchers uncovered nearby, was prepared by mixing finely ground flour and water (ultimately making a “wet cereal mixture” dough) and measured an inch and a half in diameter. The discovery is rare, researchers admit, because food materials often deteriorate long before they can be dug up. And, it’s not certain whether they were actually eaten—there was no evidence of salt, seasoning or dairy products. Read more about the Bronze Age mini-bagels at the New York Times.