The classic bagel is made from wheat flour. Bagels originate from 16th-century Poland. Polish Jews brought bagels with them to the United States at the beginning of the 20th century, but it was only in the second half of the 20th century that bagels became popular in the United States. Today, bagels are known and eaten in most parts of the world. Bagels are yeast dough rings that are briefly boiled in water before baking. This achieves their characteristically dense, chewy crumb. Our recipe is based on an original American recipe for New York-style bagels made from wheat flour.
Baking information: Bake frozen
Directly from frozen into pre-heated oven at 190°C (convection oven). Bake for 11 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||115 g|
|Pieces / carton||48|
|Cartons / pallet||24|
|Shelf life||12 month|
|Country of origin||GB|
Wheat flour (with calcium, iron, niacin, thiamin), water, sugar, salt, yeast, barley malt flour. May contain trace of Sesame seeds.
Gluten wheatMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||5.1 g|