Bakers are free to call any bread torus a bagel, even those that deviate wildly from the original formulation. According to the American Institute of Baking (AIB), 2008 supermarket sales (52-week period ending January 27, 2009) of the top eight leading commercial fresh (not frozen) bagel brands in the United States:  Further, AIB-provided statistics for the 52-week period ending May 18, 2008, for refrigerated/frozen supermarket bagel sales for the top 10 brand names totaled US$50,737,860, based on 36,719,977 unit package sales. Price per package was $3.02 for fresh, $1.38 for frozen. The AIB reported US$626.9 million fresh bagel US supermarket sales (excluding Wal-Mart) for the 52 weeks ending 11 April 2012. Fresh/frozen supermarket sales (excluding Wal-Mart) for the 52 weeks ending 13 May 2012 was US$592.7 million. The average price for a bag of fresh bagels was $3.27; for frozen it was $1.23. Many cultures developed similar breads and preparations. The "bublik" in Russia, Ukraine and Belarus, and the "obwarzanek" (in particular "obwarzanek krakowski") in Poland are essentially larger bagels with a wider hole. Somewhat similar in appearance to bagels, these breads are usually topped with sesame and poppy seeds. The ingredients in these breads and bagels somewhat differ, as these breads often are made with butter and sometimes also with milk, which are forbidden to be used in bagels due to kashrut, or Jewish religious dietary laws. Other ring-shaped breads known among East Slavs are "baranki" (smaller and drier) and "sushki" (even smaller and drier). In Lithuania, similar breads are called "riestainiai", or sometimes by their Slavic name "baronkos". In Finland, "vesirinkeli" are small rings of yeast-leavened wheat bread. They are placed in salted boiling water before being baked. They are often eaten for breakfast toasted and buttered. They are available in many varieties (sweet or savoury) in supermarkets. German "pretzels" (which are soft and formed into rings or long rectangular shapes) are somewhat similar to bagels in texture, the main exceptions being the shape and the alkaline water bath that makes the surface dark and glossy.