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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREAD

BAGELS
Egg


egg bagel


For Informational Use Only
For more detailed information contact your health care provider
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  • Bagel Overviews
  • Nutrient Guide: Egg Bagel
  • Homemade Egg Bagel Recipes





  • 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.





    NUTRIENT GUIDE
    Bagels

    Egg


    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 A, IU
    IU
    97.010
       Vitamin A, RE
    mcg RE
    29.370
       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 C, Ascorbic Acid
    mg
    0.534
       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





    EGG BAGEL INFORMATION & RECIPES


    HOMEMADE EGG BAGEL RECIPE

    Ingredients:
    • 4 medium Eggs
    • 2 packets of Yeast
    • 8 cups of Flour
    • 2 cups of Warm Water
    • 1/4 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.

    HOMEMADE 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.


    HOMEMADE EGG BAGELS - VARIATION 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



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    USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
    Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet.
    Your daily values may be higher or lower based on your individual needs.





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