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FOOD & NUTRIENT GUIDE: BREAD
BAGEL - EGG
Bagels come in dozens of varieties and are a popular breakfast-on-the-run. These doughnut-shaped yeast rolls have a dense, chewy texture and shiny crust. Bagels are boiled in water before they are baked, which reduces the starch content and creates a chewy crust. The traditional water bagel is made without eggs and, because it does not contain fat, is chewier than an egg bagel.
Bagels come in dozens of varieties, from sweet to savory, and may contain dried fruit, nuts, seeds (usually poppy or sesame), herbs, spices, or sweeteners. They are available in whole-wheat, white, and multi-grain varieties.
Buy bagels in the bakery, bread, or refrigerated - or frozen-food sections of most health food and grocery stores. Choose the whole-grain variety whenever possible. Store in a plastic bag at room temperature, and use within a couple of days. Bagels are available year-round.
Preparation, uses, and tips include toasting bagels, spread with low-fat cream cheese, and top with thinly sliced red onion and cucumber.
EGG BAGEL NUTRIENTS
Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com
NUTRIENT UNITS 1 Bagel (4 inch diameter)
PROXIMATES Water g 29.103 Energy kcal 247.420 Energy kj 1035.070 Protein g 9.434 Total Lipid (Fat) g 1.869 Carbohydrate, By Difference g 47.170 Fiber, Total Dietary g 2.047 Ash g 1.424 MINERALS Calcium, Ca mg 11.570 Iron, Fe mg 3.542 Magnesium, Mg mg 22.250 Phosphorus, P mg 74.760 Potassium, K mg 60.520 Sodium, Na mg 449.450 Zinc, Zn mg 0.685 Copper, Cu mg 0.080 Manganese, Mn mg 0.365 Selenium, Se mcg 27.234 VITAMINS Vitamin C, ascorbic acid mg 0.534 Thiamin - B-1 mg 0.477 Riboflavin - B-2 mg 0.209 Niacin - B-3 mg 3.064 Pantothenic Acid - B-5 mg 0.597 Vitamin B-6 mg 0.077 Folate - B-9 mcg 78.320 Vitamin B-12 mcg 0.142 Vitamin A, IU IU 97.010 Vitamin A, RE mcg_RE 29.370 Vitamin E mg_ATE N/A LIPIDS Fatty Acids, Saturated g 0.375 4:0 Butyric g 0.000 6:0 Caproic g 0.000 8:0 Caprylic g 0.000 10:0 Capric g 0.000 12:0 Lauric g 0.001 14:0 Myristic g 0.003 16:0 Palmitic g 0.303 18:0 Stearic g 0.068 Fatty Acids, Monounsaturated g 0.374 16:1 Palmitol g 0.031 18:1 Oleic g 0.340 20:1 Eicosen g 0.002 22:1 Erucic g 0.000 Fatty Acids, Polyunsaturated g 0.571 18:2 Linoleic g 0.534 18:3 Linolenic g 0.023 18:4 Stearidon g 0.000 20:4 Arachidon g 0.011 20:5 EPA g 0.000 22:5 DPA g 0.000 22:6 DHA g 0.000 Cholesterol mg 21.360 AMINO ACIDS Tryptophan g 0.111 Threonine g 0.272 Isoleucine g 0.366 Leucine g 0.666 Lysine g 0.232 Methionine g 0.169 Cystine g 0.206 Phenylalanine g 0.465 Tyrosine g 0.274 Valine g 0.410 Arginine g 0.351 Histidine g 0.206 Alanine g 0.314 Aspartic Acid g 0.428 Glutamic Acid g 3.158 Glycine g 0.329 Proline g 1.058 Serine g 0.470
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
EGG BAGEL INFORMATION & RECIPES
EGG BAGEL RECIPE
4 medium Eggs
2 packets of Yeast
8 cups of Flour
2 cups of Warm Water
¼ cup of Salad Oil
1 tablespoon of Salt
1 tablespoon of Sugar
Preparation Instructions: Mix together all of the ingredients, then knead for about ten minutes. Place the mixture in a greased bowl; then cover and allow rise in warm spot for twenty minutes. Once risen, punch down and divide into 30 pieces. Allow to rise for fifteen minutes. Drop bagels in boiling water and boil for about three minutes, turning once. Place on greased sheet and brush on egg yolk glaze. Bake at 450°F for 20 to 25 minutes.
GOLDEN EGG BAGELS
1-1/4 cups Water
4 teaspoons Active Dry Yeast or 2 teaspoons Instant Yeast
2 Eggs, beaten
1 tablespoon Oil
1-1/2 tablespoons Sugar
1-1/2 teaspoons Kosher Salt
4-1/2 to 5-1/2 cups Bread Flour (preferably unbleached)
Kettle Water Ingredients::
6 quarts of Water
1/2 teaspoon Kosher Salt
l tablespoon Sugar
Sesame or poppy seeds.
Egg wash: 2 beaten egg whites
Whisk together water, yeast, eggs, oil, sugar and one cup of flour. Stir in salt and most of remaining flour. Knead 8-10 minutes until dough is stiff and smooth. Cover and let rest on a board about 15 minutes. Meanwhile, line one large baking sheet with a kitchen towel and another with baking parchment. Fill a large soup pot or Dutch oven three quarters full with water, sugar and salt. Bring water to a boil. Preheat oven to 425°F. Deflate dough if it has risen at all. Then divide into 12 sections. Form into 10 inch strips, and then form these into bagel rings on a plain cookie sheet. Let rise 15 to 20 minutes. Bagels should have a "half proof" - they should appear puffy.
Boil bagels about 1-1/2 minutes each, turning over once. Let dry on towel lined baking sheet then place on parchment lined baking sheet. Leave plain, glaze with beaten egg white, or simply top with sesame or poppy seeds.
Bake until done, about 15 to 20 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Bake until done, about 15 to 20 minutes. Makes 12 bagels.
EGG BAGELS #2
1/2 to 3/4 cup Warm Water (105-115°F), divided
1 package (1/4 ounce) Active Dry Yeast
2 tablespoons plus 1 teaspoon Sugar
2-1/2 cups All-Purpose Flour
1 tablespoon Canola Oil
1 teaspoon Salt
2 large Eggs
2 quarts Water
2 tablespoons Sugar
2 tablespoons Cold Water
1.Combine 1/4 cup of the warm water, yeast and 1 teaspoon sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
2.Fit processor with steel blade. Measure flour, oil and salt into work bowl. Cover; process until mixed, about 5 seconds. Add yeast mixture and 1 egg; process until blended, about 10 seconds.
3.Turn on processor and very slowly drizzle just enough remaining warm water through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
4.Turn on processor and gradually drizzle in enough remaining warm water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
5.Turn dough onto lightly greased surface. Shape into ball and cover with plastic wrap. Let stand about 15 minutes.
6.Divide dough into 12 equal pieces. Shape each piece into a strand about 6 inches long. Bring both ends of each strand together to form a doughnut shape. Moisten ends and pinch together to seal. Place bagels on greased cookie sheet and let stand at room temperature about 15 minutes.
7.Combine remaining 2 quarts water and remaining 2 tablespoons sugar in Dutch oven or stock pot. Bring water to a boil. Gently place 3 or 4 bagels at a time in boiling water. When they rise to the surface, turn them over and cook until puffy, 1-1/2 to 2 minutes longer. Remove bagels from water with a slotted spoon and place on greased cookie sheet.
8.Heat oven to 425°F. Beat remaining egg and 2 tablespoons cold water with a fork. Brush mixture over bagels. Bake until crusts are golden and crisp, 20 to 25 minutes. Remove from cookie sheet. Cool on wire rack.
Makes 12 bagels.
Nutritional Information of Recipe (Serving Size: 1 bagel)
Fiber: 1 g
Carbohydrate: 23 g
Cholesterol: 35 mg
Saturated Fat: less than 1 g
Total Fat: 2 g
Calories from Fat: 16%
Protein: 4 g
Sodium: 205 mg
Dietary Exchange: Starch 1-1/2
NOTE: Bulk herbs are available through Mountain Rose Herbs and Nutritional Supplements are available through Herbal Remedies. To find supplements listed and not listed above, click on the links below:
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