bagel
Also known as: beigel
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Also known as: beigel
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A timeless brunch classic featuring a chewy, toasted bagel generously slathered with cream cheese, layered with delicate smoked salmon, and topped with briny capers and sharp red onion.
A classic New York deli favorite! Toasted bagels slathered with creamy cheese, topped with silky smoked salmon, tangy capers, and fresh dill. It's a simple, elegant, and satisfying breakfast or brunch.
A simple, homemade low-fat cream cheese using just milk and lemon juice. It's tangy, spreadable, and perfect for bagels or muffins, with significantly less fat than the store-bought version.
A quick, satisfying, and healthy breakfast. A toasted whole wheat bagel is slathered with creamy almond butter and topped with fresh, juicy strawberries for a perfect balance of protein, healthy fats, and fiber.
A perfectly toasted whole wheat bagel, warm and crisp, slathered with creamy, rich peanut butter. It's a simple, satisfying, and protein-packed breakfast or snack that's ready in just 5 minutes.
Bagels are a dense source of complex carbohydrates, providing sustained energy throughout the day. While they are typically low in fat and cholesterol, they are calorie-dense, so it is best to enjoy them in moderation and pair them with nutrient-dense toppings like vegetables or lean proteins.
A 100g serving of a plain bagel contains approximately 275 calories and 53.4g of carbohydrates. Because they are much denser than standard sliced bread, a single large bagel can often account for two or more servings of grains.
Most basic bagels made from flour, water, yeast, and salt are vegan. However, some varieties may contain non-vegan ingredients like honey, eggs (in egg bagels), or milk, and certain commercial brands use L-cysteine derived from animal sources as a dough conditioner.
Traditional bagels are not gluten-free as they are made with high-protein wheat flour to achieve their signature chewy texture. People with celiac disease or gluten intolerance should look for certified gluten-free bagels made from alternative flours like rice or almond flour.
Standard bagels are not keto-friendly because they are very high in carbohydrates, with over 50g of carbs per 100g. A single bagel would likely exceed the daily carbohydrate limit for someone following a strict ketogenic diet.
Boiling the dough in water for 30 to 60 seconds sets the crust before it hits the oven, preventing the bagel from rising too much. This unique step is what gives bagels their distinctively thick, shiny crust and dense, chewy interior.
Freshly baked bagels should be kept in a paper bag at room temperature for up to two days. Avoid refrigerating them, as the cold environment causes the starch to recrystallize, making the bagel go stale and tough much faster.
bagel is a versatile ingredient found in cuisines around the world. With 275 calories per 100g and 10.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Yes, bagels freeze exceptionally well for up to three months. For best results, slice them before placing them in an airtight freezer bag; this allows you to toast them directly from the freezer without needing to thaw them first.
To soften a stale bagel, lightly moisten the outside with water and pop it into a hot oven or toaster oven for a few minutes. The moisture creates steam that softens the interior while the heat crisps the crust back up.
Whole wheat bagels are generally considered healthier because they contain more fiber and micronutrients than those made with refined white flour. The extra fiber helps regulate blood sugar levels and keeps you feeling full for a longer period.