Bagels, wheat

Wheat bagels are boiled briefly before baking, a step that gives them their signature chewy, dense crust and interior, distinct from a soft dinner roll. They are typically sliced horizontally and toasted, then topped simply with butter or cream cheese, or built into a more substantial sandwich with lox and capers, eggs and bacon, or deli meat and vegetables. Their sturdy structure also makes them a good vehicle for heartier spreads like hummus or nut butter without falling apart.

One wheat bagel (98 g) provides 250 calories, 10.2 g of protein and 4.1 g of fiber, giving it a respectable 20% DV of protein and 15% DV of fiber, numbers that make a bagel a more filling breakfast choice than many lighter pastries. Choose bagels with a shiny, slightly wrinkled crust as a sign they were properly boiled, and look for a dense, chewy bite rather than a soft, bread-like texture if you want an authentic version. Bagels freeze exceptionally well: slice them before freezing so they can go straight from the freezer into the toaster, and store fresh bagels in a paper bag at room temperature for only a day or two before their texture starts to decline. A day-old bagel that has gone slightly stale can often be revived with a quick toast, which crisps the exterior back up even if the interior has softened.