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The taste may be complemented by additions cooked on the bagel, such as onion, garlic, sesame seeds, or poppy seeds.
The appeal of a bagel may change upon being toasted.
is a bread product originating in the Jewish communities of Poland.
It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.
Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds.
Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.
Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.
Toasting can have the effect of bringing or removing desirable chewiness, softening the crust, and moderating off-flavors.
A typical bagel has 260–350 calories, 1.0–4.5 grams of fat, 330–660 milligrams of sodium, and 2–5 grams of fiber.
Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.