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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.
Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com
NUTRIENT UNITS 1 Bagel (4 inch diameter)
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89.000 gPROXIMATES Water g Energy kcal Energy kj Protein g Total Lipid (Fat) g Carbohydrate, By Difference g Fiber, Total Dietary g Ash g MINERALS Calcium, Ca mg Iron, Fe mg Magnesium, Mg mg Phosphorus, P mg Potassium, K mg Sodium, Na mg Zinc, Zn mg Copper, Cu mg Manganese, Mn mg Selenium, Se mcg VITAMINS Vitamin C, Ascorbic Acid mg Thiamin mg Riboflavin - B-2 mg Niacin - B-3 mg Pantothenic Acid mg Vitamin B-6 mg Folate mcg Vitamin B-12 mcg Vitamin A, IU IU Vitamin A, RE mcg_RE Vitamin E mg_ATE LIPIDS Fatty Acids, Saturated g 4:0 Butyric g 6:0 Caproic g 8:0 Caprylic g 10:0 Capric g 12:0 Lauric g 14:0 Myristic g 16:0 Palmitic g 18:0 Stearic g Fatty Acids, Monounsaturated g 16:1 Palmitol g 18:1 Oleic g 20:1 Eicosen g 22:1 Erucic g Fatty Acids, Polyunsaturated g 18:2 Linoleic g 18:3 Linolenic g 18:4 Stearidon g 20:4 Arachidon g 20:5 EPA g 22:5 DPA g 22:6 DHA g Cholesterol mg AMINO ACIDS Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic Acid g Glutamic Acid g Glycine g Proline g Serine g
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
OAT BRAN MINI BAGELS RECIPE
Ingredients:3 to 3-1/2 cups All-Purpose Flour
1 package (1/4 ounce) Active Dry Yeast
2 tablespoons plus 1 teaspoon Granulated Sugar, divided
1 teaspoon Salt
1-1/2 cups Warm Water (120 to 130°F)
1 cup Oat Bran
6 cups Water
1 Egg White
1 tablespoon Water
1/4 cup uncooked Old-Fashioned Oats
Instructions:
1. Combine 2 cups flour, yeast, 2 tablespoons sugar and salt in large bowl. Add 1-1/2 cups warm water. Beat 1 minute with electric mixer at low speed. Increase speed to high; beat 3 minutes.
2. Stir in oat bran and as much of remaining flour as possible. Knead in enough remaining flour to make moderately stiff dough (about 6 to 8 minutes). Cover loosely with plastic wrap. Let rest 10 minutes.
3. Lightly coat two baking sheets with nonstick cooking spray; set aside.
4. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs into center of each ball, stretching to form 1-1/2-inch hole. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place 30 minutes.
5. Broil bagels about 5 inches from heat 2 to 3 minutes, turning once. The bagels should not brown. Bring 6 cups water and 1 teaspoon sugar to a boil in large Dutch oven. Drop bagels, 7 to 8 at a time, into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels.
6. Meanwhile, preheat oven to 375°F. Coat backing sheets with cooking spray. Place bagels on prepared sheets. Whisk together egg white and 1 tablespoon water. Brush tops of bagels with egg white mixture. Sprinkle with rolled oats. Bake about 20 minutes or until golden brown.
Nutritional Information
(Serving Size: 1 [1-1/4-ounce] Bagel)
Fiber: 1 g
Carbohydrate: 15 g
Saturated Fat: less than 1 g
Total Fat: less than 1 g
Calories from Fat: 4%
Calories: 73
Protein: 2 g
Sodium: 112 mg
Dietary Exchange: Starch 1
About Bagels: Astray Recipes & Ingredients
Calorie Counter: Calories In Oat Bran Bagels
All Recipes: Bagel Recipes
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