Whole grain bagels are a healthy choice, but it can be difficult to identify a true whole wheat bagel. A genuine whole grain bagel is made with 100% whole wheat flour, has a dark color from the bran in the grain, and has a thick, grainy texture. It’s important to read the ingredients list and avoid bagels made with enriched flour or additives. Whole grain bagels have a denser, grainier texture, which some people find appealing.
Whole grain bagels are available in stores as well as bagel shops and some coffee shops and cafes. For those interested in healthy eating, whole grain bagels often make a good choice. However, a whole wheat bagel isn’t always easy to recognize. A true whole grain bagel is a type of bagel that is made from 100 percent whole wheat flour, gets its dark color from the bran in the whole grain rather than additives, and has a thick, grainy texture.
Understanding what a whole wheat bagel is starts with understanding what a bagel is. All bagels are circular yeasted rolls with a thick, chewy texture and a shiny, crunchy crust. The glossy, pretzel-like crust comes from the alkaline wash traditionally applied before baking. Bagels are often cut up before sale, so the consumer can top them with cream cheese, jam, lox, or other spreads. They can also be used to make sandwiches.
True whole grain bagels are made with 100 percent whole wheat flour. Due to the growing interest in whole-grain products, manufacturers sometimes try to make their products look like whole-grain bagels when they really aren’t. The phrase “made with whole wheat,” which appears on many packaged bagels, isn’t a reliable indicator. Instead, the savvy consumer should read the ingredients list. If “enriched flour” appears, it means the bagels were made with some refined flour and are not true whole grain bagels.
A whole grain bagel is a bagel that gets its dark color from the bran found in whole grain flour. Bran — the part of a whole grain kernel that contains the most fiber in the kernel — is naturally light to dark brown in color. Therefore, bagels made with 100% whole wheat will appear darker than their counterparts made with refined flour. It’s important to check the ingredients of packaged bagels. Some manufacturers add molasses or caramel color to artificially darken their products.
Whole grain bagels also have a denser, grainier texture than their fine flour counterparts. When whole wheat pasta is made, the sharp edges of the wheat bran cut through the fibers of the pasta. This slightly inhibits the rise and gives the finished product a thick texture. Because bran fiber is tough, even bagels made with whole-wheat flour have a slightly grainy taste. Many people — especially health enthusiasts or those accustomed to homemade bread — find this texture appealing.
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