Tag: Traditional bagels

While many assume bagels are a sugar-free, savory breakfast staple, many commercial recipes actually contain added sugar to aid the yeast and enhance flavor. This hidden sugar content, in addition to high levels of refined carbohydrates, can significantly impact a bagel's nutritional profile.

Interestingly, traditional bagels were a naturally egg-free staple of Jewish cuisine, made from only a simple lean dough of flour, water, yeast, and salt. This sets a stark contrast with many modern variations and commercial products that may include additional ingredients.

Over 400 years old, the bagel's journey from Poland to New York has refined its formula to perfection. The seemingly simple ingredients in a New York bagel are what create its signature dense chew and shiny crust, a result of both the components and the meticulous process of hand-rolling, proofing, and boiling.