Bagels Redux Pt 2 Recipe
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Ingredients : Bagels Redux Pt 2 Recipe
See part 1
We've seen bagel-store bagels in varieties as diverse as jalapeno pepper,
spinach and cheese, and marbled rye. You can make bagels with just about
any
kind of bread dough. To retain the characteristic chewy texture, just be
sure to make a dough that's low in fat, and follow the shaping, rising,
boiling and baking techniques.
These days, every corner luncheonette seems to have a ready supply of
top-flight bagels, as do shops that are devoted exclusively to bagels,
their
accompanying spreads, and sandwiches made therefrom. So, with all kinds of
good bagels available just about wherever you turn, why make your own?
First, so you know what's in 'em; who wants azodicarbonmide in their
pumpernickel bagel? Second, so you can customize them to taste, as in
pesto
bagels with sun-dried tomatoes and pine nuts; and third, it's fairly easy,
and fun! If you can make bread dough, you can easily make bagels.
Nutritional information per serving (1 plain bagel, 111g): 211 cal, .5g
fat,
7g protein, 43g complex carbohydrates, 2g sugar, 2g dietary fiber, 536mg
sodium, 101mg potassium, 3mg iron, 106mg calcium, 67mg phosphorus.
Per serving: 48 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 12g Carbohydrate; 0mg Cholesterol; 4331mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 Other Carbohydrates
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
Preparation Time: 0:00
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