Gilbert Bagels search results

Whether you like your bagel fresh or thawed, topped with cream cheese, lox or some other flavor, this old-fashioned bakery item is filling and healthy (depending on your toppings!), and kosher to boot. Today's bagels have come a long way from the plain treats of the original Jewish bakeries of New York, although plain bagels (whole wheat flour and yeast, shaped, boiled in water and baked) are still the most popular variety around. Today they are often baked with other grains, such as natural oats, rye and pumpernickel. Another common variation is to bake fruits, vegetables, seeds or other flavors into the flour: blueberry, cranberry, banana, cinnamon, egg, onion, poppyseed, sesame and raisin, for instance. Bagels can be topped however you wish; the most common toppings are cream cheese and lox, together or separately, but bagel lovers use these tasty treats as the basis for any and every ingredient, making healthy, wholesome breakfasts, lunches or dinners.

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