A traditional Jewish round yeast bun, with a chewy crust and a hole in the centre. Bagels are not cooked just by baking as other doughs are, they are plunged into boiling water for a few seconds and then baked. Plain, organic original and cinnamon and raisin bagels are available.
Uses: Bagels are usually split and filled. Popular savoury fillings include cream cheese, smoked salmon, scrambled eggs and bacon. Serve sweet bagels simply with butter or butter and jam.
To store: Keep in a cool, dark place for up to 2 days. Bagels are best eaten as fresh as possible because they go stale quickly. Stale bagels can be split and toasted.