Original bagel: bagel, a small doughnut, appeared in new york in the early 20th century and gradually became popular. The original shell is bright, thick, chewy and dense inside. Neither oil nor sugar is put in the production process, and the bread tastes tight and chewy, and feels full. Compared with doughnuts and all kinds of sweet bread, it is really much healthier.

French baguette: This kind of bread is a traditional French bread with rich nutrition and very simple raw materials. It only uses four basic raw materials: flour, water, salt and yeast. Generally, no sugar, no milk powder, no oil and no eggs are added, and the surface is marked with five cracks. This kind of French bread has crisp crust, soft interior and a little toughness. The more you chew, the more fragrant it is, and it is full of wheat fragrance.

Alkaline bread: The general raw materials of German alkaline bread are only flour, water, yeast and salt, without any unnecessary addition. The common representative of alkaline bread is twisted bread. This figure-of-eight bread is almost everywhere in Germany. Crispy bread is covered with large particles of salt, which is dark brown, closely organized and very chewy. It is very popular not only in Germany, but also in Europe and America.

Ciabatta, Italy: Ciabatta is one of the classic breads in Italy, also known as "slipper bread". The raw materials for making Ciabatta are very simple: flour, water, salt, yeast and olive oil. Its dough has a high water content. After baking, Ciabatta's skin is crisp, but it is moist inside, and the more chewy it is, the more fragrant it is, and the aftertaste is slightly sour and wheat.

European-style sour bread: sour bread is a kind of bread fermented without adding artificial yeast in the production process. After flour and water are fully mixed, sour bread is given a unique sour taste. Sour noodles have a long history in Europe. Because of its low Gi index and strong satiety, it is a healthy breakfast choice.