Begal is of chewy texture and its outer layer is crispy. It is boiled before baking. Sometimes it can be made in the steamed. When it is prepared , cook can add yeast, sugar, salt and water. Prior to it, some cooks add egg to give it a chewy texture. Adding dry fruits, cinnamon, and raisins. It is ringed shaped yeasted dough bread formed by hand. It is made according to the taste. Some like pouring salt on it and some put rye.
It is getting popular in the Jewish community especially in U.S.A, Australia, United Kingdom and Canada. Availability of bagels is not a problem. It is accessible at any store either fresh or frozen. In North America two types of bagels are available: one is Montreal Bagel and second is New York bagel. The Montreal begal has egg and malt but no salt. Contrary to it New York begal has salt and malt.
Bagel Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 1
Weight 71g
Energy 195 kcal
Energy 817 kj
Protein 7g
Carbohydrate 38 g
Total Sugar 4g
Total Dietary Fiber 1.6 g
Total Fat 1g
Saturated Fat 0.2 g
Cholesterol 0mg
Calcium 53mg
Iron 2.5mg
Sodium 379mg
Potassium 72mg
Magnesium 21mg
Phosphorus 68mg
Thiamin 0.4mg
Riboflavin 0.22mg
Niacin 4.7
Folate 117