About Bagels
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About Bagels
Last updated 6/12/2012 12:41:45 AM. Recipe ID 588. Report a problem with this recipe.
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      Title: About bagels
 Categories: Breads
      Yield: 1 Text file
  What is a bagel?
  A bagel is traditionally a hefty, dense ring of somewhat bland tasting
  bread. But with different flours, such as rye and wheat, bagels take
  on different tastes. Add raisins, blueberries, strawberries, dates
  and nuts for a dessert-like bagel. Add veggies, onions, poppy seeds,
  peanut butter and other ingredients for an infinite variety of taste
  The popularity of bagels is as much attributed to what you can put on
  them and in them as to what you add to the unbaked dough. They are
  the perfect vehicles for spreads. Most often spreads consist of a
  cream cheese base that may be mixed with salmon or lox, fruits,
  vegetables and spices -- in myriad combinations. There are regional
  differences in how bagels are made, and ongoing arguments about what
  constitutes the "perfect" bagel and best spread combination.
  The traditional bagel sandwich consists of cream cheese, lox, a slice
  of onion and a slice of tomato. But that's only the beginning. Bagel
  sandwiches are so popular that bagel bakeries often list 40 or 50
  sandwich variations on their menus. then there are mini bagels and
  bialys. For catered bagel brunches, there are 3- to 6- pound bagels
  that are filled and then cut into pie shaped wedges.
  Bagels have a lot going for them. They don't crush or smash while
  being carried; they don't melt from the heat or suffer from freezing.
  They're at their optimum goodness when fresh and hot from out of the
  oven, but they're delicious, too, even when frozen, thawed and
  toasted. If they get stale, they can be made into bagel chips or
  ground into bread crumbs. They're an all-around convenient, no-waste
  food product that is well suited to today's health conscious
  The plain water bagel is low in calories compared to other traditional
  breakfast foods. Estimates as to the number of calories in a bagel
  differ, and its size is a factor. Most bagels weigh 4 to 5 ounces,
  and tally up to between 150 to 200 calories. The addition of nuts,
  raisins, berries, chocolate chips and other ingredients will add to
  the count. I saw a cracked wheat bagel in a health food store that
  had 320 calories. Some bagels weigh 6 ounces. Mini bagels may be 1 to
  3 ounces, so the calories vary accordingly.
  It's the toppings and spreads that shoot up the calorie tab, though
  this can be tempered by using light and fat-free cheeses, and spreads
  without cheese. A whopping dollop of cream cheese slapped onto each
  half of a bagel (2 tablespoons of cream cheese have 10 grams of fat
  and 100 calories) will wipe out the innocence of the plain bagel. Two
  tablespoons of regular preserves (there are sugar free varieties,
  too) can add on 50 calories but no fat. And peanut butter? Well, you
  would rather not know, if you're counting calories and grams of fat.
  Still, you're better off with bagels than with a doughnut, which has
  176 calories and 11 grams of fat. A homemade bran muffin (not the
  giant restaurant or bakery size) has 112 calories and 5 grams of fat.
  A large croissant has 300 calories, 17 grams of fat and 85 milligrams
  of cholesterol. The butter will do it every time. There is no butter
  in a bagel recipe. Only egg bagels have cholesterol; even that can be
  eliminated using egg whites instead of a whole egg (or 1/4 cup liquid
  egg substitute). But a sweet roll with nut and raisin Danish filing,
  and icing, can top them all with about 360 calories, 2.3 grams of fat
  and 82.2 milligrams of cholesterol.

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Recipe ID 588 (Apr 03, 2005)

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