The Great American Bagel

They say that bagels originated in Poland but I believe it has become as American as apple pie.

Breakfast, Bagel, Food, Meal, Bread, Fresh, Healthy

Everybody should be familiar with the humble Bagel by this time —- a chewy doughnut-shaped bread approximately the size of a closed fist — shaped by hand — boiled for a short period of time in water and then baked in an oven — often eaten with cream cheese, sometimes with lox — great for breakfast or lunch or dinner or anytime for that matter.

The average bagel is dense, it is chewy and the crust is browned in the baking. —- Some bagels are topped with either poppy seeds or sesame seeds —- They are readily available and relatively inexpensive.

Today’s bagel has a history that goes all the way back to the 17th century. —- That iconic design that resembles a doughnut — with the hole in the middle — is hundreds of years old according to most experts on the subject. —-Bagels come in plain and in whole wheat as well. I prefer the plain.

Bagels are fairly high in calories too … I think there are three times more calories in a single bagel and in a slice of ordinary bread. —To illustrate, the average slice of white bread has anywhere from 80 to 130 calories and a typical plain bagel has 289. —- Some people consume 300 calories total as their entire breakfast.

So how satisfying are bagels really and do they help to curb appetite throughout the rest of a day? — I asked myself that question and I decided to test it all out for myself.

For my test, I chose a standard-sized white plain bagel, cut it in equal halves and toasted the inside of the bagel to a golden brown. —- I treated this bagel just like I would do toast …. I buttered it liberally and slathered it with cinnamon-laced apple butter.

The result was that I never got hungry before my Noon meal.

Bagels have gained favor with a lot of celebrities and here is a link to an article that discusses that:

I have used bagels as buns for sandwiches. — A couple of slices of ham with some cheese melted on the top of the ham to make a kind of grilled cheese copycat sandwich —- a bacon, lettuce and tomato bagel …. a peanut butter and jelly bagel — the possibilities are endless.

I am going to fry a hamburger patty and see what kind of hamburger sandwich a bagel will make …. and when I am done with that, I plan to work on making a square bagel instead of a round one ….. just to be different.

That is my offering for this fine morning, folks … short, sweet and simple.

4 thoughts on “The Great American Bagel

  1. You and Poland are welcome to them. I used to buy them for the kids who seemed to like them, but not now I’m only buying for me and hubby (who would happily live on baked beans and toast).
    I feel the same way about apples and bagels – they’re too much hard work for my teeth. (Although I’m sure, way back when, apples used to have some flavour to them that almost made the effort worthwhile.)

    Liked by 1 person

    1. I have the same problem with apples that you do, Cathy. The ones I get at the supermarket never seem to want to ripen into that soft, easily chewed mouth-feel that I used to experience with apples straight off the tree. I think they gas them with something because they are just as tough a month after I buy them as the day I bought them. I find that I have a better chance when I buy organic apples.

      Liked by 2 people

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