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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREAD

BAGEL - EGG






BAGEL OVERVIEW

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)
-------
89.000 g
   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

Ingredients:
    4 medium Eggs
    2 packets of Yeast
    8 cups of Flour
    2 cups of Warm Water
    cup of Salad Oil
    1 tablespoon of Salt
    1 tablespoon of Sugar

Instructions:

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

Bagel Ingredients:
    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

Topping Ingredients:
    Sesame or poppy seeds.
    Egg wash: 2 beaten egg whites

Instructions:

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

Ingredients:
    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

Instructions:

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%
Calories: 128
Protein: 4 g
Sodium: 205 mg
Dietary Exchange: Starch 1-1/2


  • Calorie Counter: Egg Bagel
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