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 classic plain bagel, sliced and toasted to a perfect golden brown. The ideal simple, comforting base for your favorite low-sodium spreads or to enjoy on its own as part of a balanced breakfast.
A classic, simple pleasure. A perfectly toasted bagel, warm and slightly crisp, slathered with rich, melting butter. The ultimate quick breakfast or snack, ready in just 5 minutes.
A soft, slightly sweet, and chewy bread ring, generously coated with toasted sesame seeds. Unlike traditional bagels, these are baked directly without boiling, resulting in a lighter, airier texture perfect for dipping or sandwiches.
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.
