Food Guts - Ingredient Information

Ingredient Lookup

Bagel

Nutritional Information

1 serving (105 g), bagel

  • Calories 270
  • Calories from Fat 15.3
  • Amount%DV
  • Total Fat 1.7g3%
  • Saturated Fat 0.413g2%
  • Monounsaturated Fat 0.547g
  • Polyunsaturated Fat 0.672g
  • Cholestreol 0mg0%
  • Sodium 470mg20%
  • Potassium 79mg2%
  • Total Carbohydrate 53.02g18%
  • Dietary Fiber 2.3g9%
  • Sugars 5.3g
  • Protein 10.52g21%
  • Calcium 9mg1%
  • Iron 35mg194%
  • Vitamin A 0%
  • Vitamin C 2%

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Bagel on Wikipedia:

For other uses, see Bagel (disambiguation). A bagel

A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.[1] The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds. Some also may have salt sprinkled on their surface, and there are also a number of different dough types such as whole-grain or rye.[1]

Bagels have become a popular bread product in the United States, Canada and the United Kingdom, especially in cities with large Jewish populations, many with different ways of making bagels.[2] Like other bakery products, bagels are available (either fresh or frozen, and often in many flavour varieties) in many major supermarkets in those countries.

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.[3][4]

Bagels with cream cheese and lox (cured salmon) are considered a traditional part of American Jewish cuisine (colloquially known as lox and a schmear). //

History

A sbitenshchik (left) selling bubliks and baranki (19th century)

Contrary to common legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683. It was actually invented much earlier in Kraków, Poland, as a competitor to the Bublik, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.[5]

There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath. Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.

That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and because traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped. (This, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking.) Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g.: holzbeuge, or woodpile). According to the Merriam-Webster's dictionary, 'bagel' derives from the transliteration of the Yiddish 'beygl', which came from the Middle High German 'böugel' or ring, which itself came from 'bouc' (ring) in Old High German, similar to the Old English 'bēag' '(ring), and 'būgan' (to bend or bow).[6] Similarly another etymology in the Webster's New World College Dictionary says that the Middle High German form was derived from the Austrian German 'beugel', a kind of croissant, and was similar to the German 'bügel', a stirrup or ring.[7]

In the Brick Lane district and surrounding area of London, England, bagels, or as locally spelled ``beigels`` have been sold since the middle of the 19th century. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Bagels were brought to the United States by immigrant Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, which had contracts with nearly all bagel bakeries in and around the city for its workers who prepared all the bagels by hand. The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker