*  Exported from  MasterCook  *
                                ABOUT BAGELS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
   What is a bagel?
   A bagel is traditionally a hefty, dense ring of
   somewhat bland tasting bread. But with different
   flours, such as rye and wheat, bagels take on
   different tastes. Add raisins, blueberries,
   strawberries, dates and nuts for a dessert-like bagel.
   Add veggies, onions, poppy seeds, peanut butter and
   other ingredients for an infinite variety of taste
   The popularity of bagels is as much attributed to what
   you can put on them and in them as to what you add to
   the unbaked dough. They are the perfect vehicles for
   spreads. Most often spreads consist of a cream cheese
   base that may be mixed with salmon or lox, fruits,
   vegetables and spices -- in myriad combinations. There
   are regional differences in how bagels are made, and
   ongoing arguments about what constitutes the “perfect”
   bagel and best spread combination.
   The traditional bagel sandwich consists of cream
   cheese, lox, a slice of onion and a slice of tomato.
   But that’s only the beginning. Bagel sandwiches are so
   popular that bagel bakeries often list 40 or 50
   sandwich variations on their menus. then there are
   mini bagels and bialys. For catered bagel brunches,
   there are 3- to 6- pound bagels that are filled and
   then cut into pie shaped wedges.
   Bagels have a lot going for them. They don't crush or
   smash while being carried; they don't melt from the
   heat or suffer from freezing. They're at their optimum
   goodness when fresh and hot from out of the oven, but
   they're delicious, too, even when frozen, thawed and
   toasted. If they get stale, they can be made into
   bagel chips or ground into bread crumbs. They're an
   all-around convenient, no-waste food product that is
   well suited to today’s health conscious consumers.
   The plain water bagel is low in calories compared to
   other traditional breakfast foods. Estimates as to the
   number of calories in a bagel differ, and its size is
   a factor. Most bagels weigh 4 to 5 ounces, and tally
   up to between 150 to 200 calories. The addition of
   nuts, raisins, berries, chocolate chips and other
   ingredients will add to the count. I saw a cracked
   wheat bagel in a health food store that had 320
   calories. Some bagels weigh 6 ounces. Mini bagels may
   be 1 to 3 ounces, so the calories vary accordingly.
   It’s the toppings and spreads that shoot up the
   calorie tab, though this can be tempered by using
   light and fat-free cheeses, and spreads without
   cheese. A whopping dollop of cream cheese slapped onto
   each half of a bagel (2 tablespoons of cream cheese
   have 10 grams of fat and 100 calories) will wipe out
   the innocence of the plain bagel. Two tablespoons of
   regular preserves (there are sugar free varieties,
   too) can add on 50 calories but no fat. And peanut
   butter? Well, you would rather not know, if you're
   counting calories and grams of fat.
   Still, you're better off with bagels than with a
   doughnut, which has 176 calories and 11 grams of fat.
   A homemade bran muffin (not the giant restaurant or
   bakery size) has 112 calories and 5 grams of fat. A
   large croissant has 300 calories, 17 grams of fat and
   85 milligrams of cholesterol. The butter will do it
   every time. There is no butter in a bagel recipe. Only
   egg bagels have cholesterol; even that can be
   eliminated using egg whites instead of a whole egg (or
   1/4 cup liquid egg substitute). But a sweet roll with
   nut and raisin Danish filing, and icing, can top them
   all with about 360 calories, 2.3 grams of fat and 82.2
   milligrams of cholesterol.
   The Best Bagels are made at home Donna Z. Meilach ISBN
   Carolyn Shaw April 1996 From: Homenet Cook
                    - - - - - - - - - - - - - - - - - -