A whole grain bagel is a round bread product usually substituted for bagels made with white flour. This type of baked good is normally considered a flavorful option for a whole grain diet with limited amounts of carbohydrates. Many people like baking with whole grains as a way to get the recommended daily intake of nutrients such as fiber, folic acid, vitamin E, and magnesium. The average whole grain bagel also has less starch and fewer empty calories. Whole grain bagels are normally available in grocery stores and bakeries, although many bakers like to make their own variations at home as well.
Nutritional experts often report that eating whole grain foods can have various health benefits, such as lower risks of heart disease, diabetes, and certain types of cancer. Many people do not consume enough whole grains to experience the benefits these foods can provide. Many people find that substituting a whole grain bagel or whole grain bread for processed flour breads can be an easy method for adding this kind of nutrition to the average diet. Whole grain bagels are often toasted and eaten for breakfast, and they can also substitute for sandwich bread.
Several whole grain bagel recipes allow for flavor creativity as well as healthy options. Just as with baking other types of bread, beginning bakers sometimes find the best results require trial and error. Basic bagel ingredients often include whole wheat flour, water, salt, and yeast. The yeast is responsible for the bagels rising to the correct texture, and factors such as bake time and temperature can affect the results. Some bakers also find that the bagel dough needs to be kneaded to a certain consistency before it can be formed into individual bagels.
Other ingredients, such as honey, sunflower seeds, or almonds, can add more flavor to a whole grain bagel recipe. A number of these recipes can also call for oatmeal or hot cereal mix to be added to the bagel flour. These kinds of recipes often have instructions to mix the oatmeal or cereal with hot water before adding the bagel flour. Many bakers report that getting the right dough consistency can sometimes be the most challenging and time-consuming step. The ideal batch of whole grain bagel dough should stretch easily without sticking to the sides of the mixing bowl or to the countertop.