MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREAD
BAGELS - PLAIN ENRICHED
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: OAT BRAN BAGEL
Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com.
NUTRIENT UNITS 1 Bagel (4 inch diameter)
PROXIMATES Water g 29.014 Energy kcal 244.750 Energy kj 1024.390 Protein g 9.345 Total Lipid (Fat) g 1.424 Carbohydrate, By Difference g 47.526 Fiber, Total Dietary g 2.047 Ash g 1.602 MINERALS Calcium, Ca mg 16.020 Iron, Fe mg 3.168 Magnesium, Mg mg 25.810 Phosphorus, P mg 85.440 Potassium, K mg 89.890 Sodium, Na mg 475.260 Zinc, Zn mg 0.783 Copper, Cu mg 0.145 Manganese, Mn mg 0.481 Selenium, Se mcg N/A VITAMINS Vitamin C, ascorbic acid mg 0.000 Thiamin - B-1 mg 0.479 Riboflavin - B-2 mg 0.280 Niacin - B-3 mg 4.060 Pantothenic Acid - B-5 mg 0.323 Vitamin B-6 mg 0.045 Folate - B-9 mcg 78.320 Vitamin B-12 mcg 0.000 Vitamin A, IU IU 0.000 Vitamin A, RE mcg_RE 0.000 Vitamin E mg_ATE 0.034 LIPIDS Fatty Acids, Saturated g 0.196 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 0.000 16:0 Palmitic g 0.184 18:0 Stearic g 0.011 Fatty Acids, Monounsaturated g 0.117 16:1 Palmitol g 0.012 18:1 Oleic g 0.104 20:1 Eicosen g 0.000 22:1 Erucic g 0.000 Fatty Acids, Polyunsaturated g 0.619 18:2 Linoleic g 0.587 18:3 Linolenic g 0.032 18:4 Stearidon g 0.000 20:4 Arachidon g 0.000 20:5 EPA g 0.000 22:5 DPA g 0.000 22:6 DHA g 0.000 Cholesterol mg 0.000 AMINO ACIDS Tryptophan g 0.110 Threonine g 0.268 Isoleucine g 0.360 Leucine g 0.654 Lysine g 0.223 Methionine g 0.167 Cystine g 0.200 Phenylalanine g 0.462 Tyrosine g 0.268 Valine g 0.406 Arginine g 0.342 Histidine g 0.202 Alanine g 0.309 Aspartic Acid g 0.425 Glutamic Acid g 3.119 Glycine g 0.332 Proline g 1.050 Serine g 0.452
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
PLAIN BAGEL INFORMATION & RECIPES
HOMEMADE PLAIN BAGELS
Home-made bagels are not only tasty - they are fun to make. By using the traditional boiling and baking process a delicious, chewy bagel texture is achieved.
1 tablespoon Dry Yeast or 1 package Dry Yeast
1 cup Warm Water
3 cups Flour
1 tablespoon Sugar
1 teaspoon Salt
2 quarts Water
2 tablespoons Sugar (optional, but give a bit of gloss to the crust)
Sesame seeds, poppy seeds, coarse salt (optional, for topping)
Dissolve yeast in warm water and let stand until foamy, about 5 minutes. Put flour, salt and sugar into food processor and pulse to blend. (Or mix together by hand in a bowl). With processor running, add yeast water all at once and mix for about 30 seconds, until dough forms a single mass. If it is too runny to form a mass, add more flour, a tablespoon at a time. If too dry, add water a tablespoon at a time. Scrape dough out onto a lightly floured work surface and knead for several minutes, adding a little more flour if necessary to make a firm dough. Put dough into a bowl large enough to allow for rising, coverwith plastic bag or damp towel and let rise in a warm place until doubled in size, about 1 hour. (Time will vary with temperature).
When dough is risen, preheat oven to 400°F and bring 2 quarts water to boil in a pot wide enough to hold 2 or 3 bagels without crowding. Add 2 tablespoons sugar to boiling water. While oven and water heat, punch dough down and divide as evenly as possible into 12 pieces. Shape the pieces into balls. Flatten each ball into a disc about 3 inches across and poke a hole in the center. Use your hands to enlarge the hole and shape the dough.
When the oven is hot and the water boiling, starting with the bagels that were shaped first, slide 2 or 3 into the boiling water. Adjust the temperature to maintain a simmer or slow boil, not a hard boil, and cook for 2 minutes, turn over and cook for another 2 minutes. Lift out carefully and drain on a rack. Sprinkle on topping seeds or salt, if using.
Arrange bagels on greased baking sheet with enough room so they are not touching and bake until lightly browned and crusty, about 20 minutes. Remove from sheet and cool on a rack.
Prep Time: 2 hours Cook Time: 20 minutes Serving Description: 1 bagel Servings: 12
PLAIN BAGELS #2
1 cup (8 fluid ounces) boiling Milk
1/2 stick (2 ounces) Butter
2 tablespoons Caster Sugar (Superfine Granulated)
1/2 ounce fresh Yeast or 2 teaspoons Dried Yeast
1/2 teaspoon Salt
1 Egg, separated
3-1/2 cups Bread Flour
1. Pour the milk into a mixing bowl, stir in the butter and sugar and leave to cool until lukewarm.
2. Sprinkle in the yeast and leave it to stand until bubbling about 15 minutes for dried less for fresh yeast.
3. Add the salt and egg white and gradually beat in the flour to make a soft dough. knead the dough on a floured work surface until smooth. cover it and leave it in a warm place for 1 hour or until it has doubled in size.
4. Knead the dough again and divide it into sixteen even-sized pieces Form each one into a round. use a floured forefinger to make a hole in each bagel, make the hole about 1/3 size.
5. When all the bagels are done, cover them with a clean cloth and leave them for 10 minutes.
6. For wet Bagels grease baking trays to prevent them from sticking.
7. Preheat the oven to 400°F.
8. Bring a large pan of water to the boil and simmer, so water is just bubbling drop the Bagels into the water, a few at a time so that they do not touch, Leave them in the water for about 15 seconds or until they begin to swell.
9. Lift the Bagels out with a wide, perforated spoon and place them on the prepared baking sheets.
10. Bake the Bagels until they are golden brown. about 20 min Transfer them to wire racks to cool.
Makes sixteen bagels
Known in some parts as water bagels. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. This recipe produces a good replica in any event.
1-1/2 cups slightly Warm Water
1-1/2 teaspoons instant Fleischmann's Yeast
1 tablespoon Oil
1 tablespoon Sugar
2 teaspoons Malt Powder or Syrup
2 teaspoons Kosher Salt
4-1/2 to 5-1/2 cups Bread Flour
Kettle water: 6 quarts of Water
2 tablespoons Malt Powder or Syrup
1 teaspoon Kosher Salt
Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt and salt. Bring water to a boil.
Preheat oven to 450°F.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a half proof - they should rise half way or appear puffy.
Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper, which has been sprinkled with corn meal (optional). Reduce water to simmer and add bagels a few at a time. Allow coming to surface and simmering thirty seconds. Turn over and cook other side about 45 seconds (total 1-1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.
Place in oven, reduce heat to 425°F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.
THE EVERYTHING BAGEL
Sprinkle on to taste a variety of toppings including minced onion flakes, poppy seeds, granulated garlic, and coarse salt.
Montreal bagels are traditionally made in a wood fired oven. They are enriched with honey, eggs and oil. No salt in the dough - this makes the taste of the sesame or poppy seed coating really shine through. Montreal bagels are usually less dense than American bagels.
1-1/4 cups slightly Warm Water
1-3/4 teaspoons Yeast
3 tablespoons Sugar
3 tablespoons Honey
1 tablespoon beaten Egg
3 tablespoons Vegetable Oil
1 teaspoon Malt Syrup or Powder
4-1/2 to 5-1/2 cups (approximately) Bread Flour
1-1/2 cups sesame seed or poppy seeds (or half and half)
Kettle water Ingredients:
6 quart Dutch Oven
1/4 cup Honey
1 teaspoon Kosher Salt
Whisk together the water, yeast, sugar, honey, egg, vegetable oil and malt. Stir in one cup of the flour and most of the remaining flour. Knead 10-12 minutes to form stiff, smooth dough. Cover and let rest 10 minutes.
Line one large baking sheet with a kitchen towel, another with baking parchment. Fill Dutch oven to three-quarters with water. Add honey and salt. Bring water to a boil.
Meanwhile, divide dough into 12 to 14 sections and form into 10 inch strips. Form these into bagel rings and place on cookie sheet. Let rise 12-16 minutes until bagels are very slightly puffed up.
Preheat oven to 450°F.
Boil bagels about 1-1/2 minutes each, turning over once. Place on towel-lined sheet first to dry a bit. Sprinkle generously with sesame or poppy seeds (Montreal bagels are more seeded than regular bagels) and place on parchment-lined sheet.
Place in oven, reduce heat to 425°F. Bake until done, about 15-22 minutes, turning bagels over once when they are just about done.
Water Bagel & Montreal Bagel Recipes from Baker Boulanger
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