Poland / USA · Eastern Europe
Bagel
Also known as Bajgiel
Shaped into a low-hydration ring, boiled briefly in malted water to gelatinise the surface starch, then deck-baked — the boil is what gives the crust its shine and the crumb its density.
Method
Boiled & Baked
Hydration
55%
water to flour
Glycemic index
72
High GI
Energy
289 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 3
- crispiness
- 5
- chewiness
- 9
- aroma
- 5
- moistness
- 4
Scale 0–10
Nutrition
per 100 g| Energy | 289 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 56 g |
| of which sugars | 4.5 g |
| Fat | 1.7 g |
| Fiber | 2.3 g |
| Sodium | 500 mg |
Typical values; recipes vary.
Texture
- Glossy blistered crust
- Dense chewy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Sugar
Similar breads
Closest sensory profiles in the Atlas.