If you go to school in the Northeast, you know that bagels rule the breakfast scene. Whether they are toasted with cream cheese or in BEC form, there is no escaping the all-powerful bagel. However, unfortunately for us bagel lovers, bagels aren’t the healthiest breakfast choice due to their lack of sufficient protein and fiber. Eating a breakfast with not enough protein only sets you up to feel hungry again pretty quickly.
Don’t worry, fellow bagel connoisseurs, I recently discovered the solution to all of our bagel woes: the egg bagel.
What is an egg bagel?
The egg bagel is a bagel that is made with egg yolks or whole eggs in addition to the standard dough that contains water, salt, flour, and yeast. The egg gives the bagels a yellow tint that distinguishes them from other bagels.
Why is an egg bagel healthier?
Because these bagels contain eggs, they are good sources of protein, iron and vitamins A and B12. Regular bagels have about half the amount of protein and iron as egg bagels and have zero vitamin A or B12. Compare the two and choosing an egg bagel is a no-brainer.
But do egg bagels taste as good as other bagels?
I’ll let you in on a secret: egg bagels taste better than regular bagels. They have a softer, less chewy texture than a normal bagel which makes for easier eating and slicing. Also, the egg adds a richness and depth of flavor that isn’t present in your typical bagel.
If you love toppings on your bagels (and come on, who doesn’t?) then you’ll be glad to learn that egg bagels hold up well under a variety of toppings.
After trying your first egg bagel you’ll never go back to boring, regular bagels.