glazed doughnut vs bagel

[JulieM]

I just had someone tell me this morning that she saw a report at her doctor's office that a glazed doughnut was better for you than a bagel, because a bagel is dense with white flour! That can't be right. What about the transfatty acids in the doughnut? At least the bagel has little fat.

[emilycat]

Ack! Yes, bagels are dense, but dougnuts are in no way better for you. Doughnuts are fried and laden with fat and sugar, so the calorie content of a glazed doughnut is pretty comparable to that of an oversized bagel. Besides, you can easily find multi-grain bagels that are made with whole wheat flour and other seeds and grains, which are actually a great source of fiber. (Can you tell I must put in a plug for my favorite part of breakfast? http://www.cookinglight.com/bbs/wink.gif ) The report was probably referring to those monstrous bakery-sized bagels that can pack in 400 calories each, and don't contain much fiber or nutrients at all. But still, a doughnut? I don't think I've ever seen a nutritious version of those, even the reduced-fat store-bought kinds.

[MrsReber]

Hmm, wouldn't it be nice if it were true, though??

[lindrusso]

Who sponsored that report? Dunkin' Donuts? http://www.cookinglight.com/bbs/biggrin.gif

[Shirley Panek]

Oh, if only it were a Krispy Kreme donut! Yummmmmmmmmm......

http://www.cookinglight.com/bbs/biggrin.gif
Shirley

[Karen M]

Out of curiosity, I checked the Tim Horton website. Here's the nutritional info for:

old fashoned glazed cake donut - 270 calories, 12 grams of fat (4 g sat fat), 15 mg Cholesterol, 39 g carb, 0 g fiber

multigrain bagel - 300 Calories, 3 g fat, 58 g carb, 6 g fiber
Light cream cheese (1.5 oz.) adds - 90 calories, 7 g fat, 5 g sat fat, 3 g carb, 0 g fiber

Looks to be pretty close to me. The only thing going for the bagel is the fiber and the protein in the cream cheese. For only 2 more g of fat, I'm tempted to go for the donut!

[funnybone]

Originally posted by Karen M:
Out of curiosity, I checked the Tim Horton website

As Canadians living in the US, that is one place DH misses (we are in PA and no TH here). As were are heading back to Canada for Easter, that is our first stop once we cross the border. Lookout Honeysticks, here I come!!!! http://www.cookinglight.com/bbs/smile.gif

[Leslie w]

For you bagel fanatics, where do you buy them? Do you have any store brand favorites? Lenders are pretty lame. I don't care for Dunkin Donuts or that other chain that's all over, can't think of the name of it. I'm looking for a good multigrain bagel. Like the kind Emilycat loves.

[kwormann]

Earthgrains are VERY good for grocery store bagels! Ia have also heard fab things about Natural Ovens (mail order for most of the country), but the website is having troubles right now, so I havent been able to try them yet.

Kim

[emilycat]

Kim, I agree entirely -- Earthgrains are definitely my favorites; I love the Hearty Wheat, and the Cinnamon Raisin ones are great, too.

I also like these ones called (I think?) Sprouted Wheat bagels that I buy at Whole Foods. I would love to order some of those Natural Ovens ones, but I just can't see spending shipping and handling on bagels.

[erinl]

I make my own bagels! They're pretty easy with a bread machine, and I can control the size. They aren't as pretty as bakery bagels, but they are just as yummy. http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

Erinl,

Please do share!! I know this is not the good food board, but I would love to make my own bagels and I have a bread machine!

[emilycat]

Erin,

Just wanted to second Mrs. Reber's request -- I, too, would love to hear any bagel-making tips or recipes you may have! http://www.cookinglight.com/bbs/smile.gif

[erinl]

I don't remember what site I got this off of, so I can't properly credit anybody. Oops.
Bread Machine Bagels
1c water
1 1/2t salt
2T sugar
3c bread flour
2 1/4t yeast

(Put all of this in your bread machine in the correct order for your machine. Choose the dough cycle.) Approx. 1 1/2 hours later...

Let the dough rest on a floured surface. Bring 12c water to a boil. Add 3T sugar. Preheat oven to 375 F.

Cut dough into 9 equal pieces & roll into a ball. Flatten each ball & poke a hole in the middle. Shape. Cover w/a clean cloth & let rest 10 min.

Transfer to boiling water. Boil for 1 minute, turning half way through. Drain briefly. Move boiled bagels to a baking sheet sprinkled w/cornmeal.

Glaze tops w/1 egg white & sprinkle with seeds, if desired. Bake for 20-25 min.

That's it! If you'd like whole wheat bagels, just substitute 1/2 of the bread flour for whole wheat flour. Get creative with cinnamon and dried fruit or nuts. They won't be the prettiest things you've ever eaten, but they are good. Sorry, I don't have any nutrtional info.

Enjoy!
Erin

[emilycat]

Erin,

Thanks so much! And not to worry about the nutrition info; I have a calculator http://www.cookinglight.com/bbs/smile.gif

Emily

[SandyM]

One of my favorite bagels is cinnamon-raisin bran.....any ideas how to add bran to this recipe (and when.....)? Ground bran flakes? The bagels I get at my local shop are darker.... and they're so good!!! http://www.cookinglight.com/bbs/biggrin.gif

[makedah]

I just happen to live next door to a bagel bakery (you can tell when the blueberry ones are cooking, as well as the onion or cinnamon raisin ones), but I didn't care for their bagels until they started making "everything" bagels with garlic, poppy seeds, onions. IN the meantime, I was buying Thomas New York Style everything bagels. IN the bread department, not the freezer aisle. They were about $2.50 for six bagels. I liked them!

[MrsReber]

Erin- thanks! I'll have to give these a try. I love trying different things with the bread machine and have never made my own bagels.

Susan