Bagels are some of the most popular breakfast items available on the market today, and for good reason: They are filling, they can take on a multitude of fillings and they can be incredibly nutritious.
Bagels, according to food writers, first appeared in Poland in 1618 as a staple food of the Jewish community.
The dense and chewy baked goods, however, soon found their way to the United States — a result of the immigration of Eastern European Jews to New York City during the late 19th century.
According to food historians, this effectively started a food revolution of sorts, with the bagel almost instantaneously becoming a go-to food item for people who wanted a cheap and filling meal that could be eaten even while in transit.
This popularity has been carried over well into the 21st century, with recent statistics from the Census Bureau and the Simmons National Consumer Survey noting that 204.91 million Americans consumed bagels in 2019 alone.
According to research firm Statista, this figure is projected to increase to 210.72 million, come 2023.
Despite its enduring popularity, however, it can still be tricky to find bagels that are vegan – a conundrum that is largely linked to its production.
A bagel starts out as a combination of the following ingredients: flour, yeast, salt, liquid, fat and sweeteners. These are then made into a dough which is then subjected to cold fermentation.
Cold fermentation is the process of leaving the dough in the refrigerator for a number of days before rolling it into bagels. This process helps the dough develop that distinct “bagel flavor” while also changing its final texture.
After sitting in the refrigerator for a number of days, the dough is then shaped into circles, which are then dipped in boiling water, before heading into an oven.
This process is what gives the bagel its trademark chewy, tough exterior while preserving a fluffy interior.
The problem with most commercially-available vegan bagels is that some sellers use animal products and animal derivatives such as milk, honey and lard as ingredients, thus making the final product unfit for vegan consumption.
In addition, even when the bagel itself is produced according to vegan standards, it is often served with fillings and toppings such as cream cheese and whipped cream, as well as smoked and processed meats and seafood such as bacon, prosciutto and smoked salmon.
If you are shopping for bagels in a reputable bakeshop, you can simply ask the sellers about the ingredients they use for their products.
If you are buying pre-packaged ones from a supermarket, just check the labels and look for ingredients such as milk and dairy, eggs, animal fat, honey and L-cysteine. If you see any of those ingredients, just put the package back on the shelf and look for vegan alternatives. You can also look for a vegan certification in the product labels.
The best way to ensure that your bagels are vegan, however, is to make them yourself. Not only will you be assured of its purity and quality, but you’ll also get to experience the relaxing nature of the whole baking process.
If you’re looking to make your own bagels, try out the following recipes.
These yeast bagels are not only easy to make, but they are also incredibly delicious and flavorful, with the bagel texture — soft on the inside and crispy on the outside — that everyone loves.
Ingredients:
Bagels
Toppings
Water bath
Preparation:
A wholesome and savory combination of tofu, avocado, and caramelized onion, this cheesy tofu breakfast filling is perfect for those days when all you’re craving for is a comforting and warm breakfast that’s reminiscent of home.
Ingredients:
Preparation:
Bagels and bagel sandwiches are some of the most popular breakfast foods today, with the Jewish bread acting as the perfect base for a multitude of fillings and toppings.
Despite the store-bought ones not being really fit for vegans, the good thing is that you can easily make fresh and delicious bagels in the comfort of your own home.
Follow Nutrients.news to learn more about nutritious foods and recipes similar to this one.
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