[1][2] Bublik stems from Old East Slavic бубьлъ (bubl), ultimately from Proto-Slavic *bǫbьlь, from which Polish bąbel, Czech boubel and Slovak bublina also originated.

[7] The bagel spread through Poland across all areas with significant Jewish population, reaching Ukraine,[8] where it got its current form.

It is mentioned as "wheat bublik" (бублик пшеничнои) in the Lexicon or Alphabetic Collection of Speeches from Russian to Dutch by Jacob Bruce published in 1717 in Saint Petersburg.

An entry for the year 1665 in the account ledger of Valday Iversky Monastery reads: "Baranki and eggs purchased for the brothers in Bogoroditsino village for ten altyn.

William Pokhlyobkin traces the origin of Russian baranka to what is now Belarus, in particular to the town of Smarhon’ (the former Grand Duchy of Lithuania).

[14][15] Bubliks are made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.

[1] In Belarus, Russia and Ukraine bubliks and barankas are usually treated not like bread, but like a type of pastry, eaten as a complement to tea or coffee.

Bubliks are usually eaten as is, but it is not uncommon to dip them into tea, a practice that came from eating sushki and baranki, which were very similar in taste, but rather dry and hard and not easily palatable unless moistened.

A short poem called Protoptala stezhku cherez yar ("I beat a path through the ravine") in Kobzar book by Ukrainian poet Taras Shevchenko refers to a young woman who sells bubliki at the market to the Cossacks.

Examples: This expression in literature is found in Mystery-Bouffe, a socialist dramatic play written by Vladimir Mayakovsky in 1918–1921: