Why are bagels worse for you that onther breads?!
Essentially there like bread, only not with milk or dairy, eggs unless they are egg bagels. Mostly it is the fact they are equal to 4 slices of bread. I eat them one occasion, and on a occasional basis, they are fine, but like anything else, to much of anything is not good for you.
Answers: I am a former chef from Canada and have had real N.Y bagels and the one's made in Montreal Quebec, the main reason they are not a healthy food is the size, they are quite dense, sometimes the fillings one thing is they are not made like doughnuts, they are boiled in a water with either sugar or honey, then baked some with seeds like poppy, sesame or both or just plain and then there the flavoured and the mixed varietys like cheese or multigrain.
Essentially there like bread, only not with milk or dairy, eggs unless they are egg bagels. Mostly it is the fact they are equal to 4 slices of bread. I eat them one occasion, and on a occasional basis, they are fine, but like anything else, to much of anything is not good for you.
aren't they made the same way donuts are?
They're not worse for you..only more fattening calorie wise.
From:
http://homecooking.about.com/library/wee...
"Sometimes referred to as the cement doughnut, the bagel has long been a staple in New York delicatessens and a favorite of the Jewish community. Once relegated as a bland breakfast food given flavor by the addition of lox and cream cheese, there are now more bagel flavors than you can shake a stick at. The bagel has also risen in up the culinary ladder to become a popular base for sandwiches.
What makes it a bagel?
From a purist standpoint, a bagel is a round yeast roll with a hole in the middle, no egg in the dough, malt rather than sugar, cooked in water, and then browned in the oven. This process produces a dense, chewy roll with a crisp exterior, hence giving rise to the term cement doughtnut. Of course, nowadays, bagels have evolved to include not only egg, for a bit lighter roll, but also spices and herbs to give added flavor. A common misconception is that water bagels are any bagel cooked in water. Of course, all bagels by definition are cooked in water and then browned in the oven. To the purist, water bagels are bagels made with water in the dough, specifically with no egg or flavoring additions."
Because bagels are so dense, they pack the equivalent of 4 servings of bread into one bagel and 300 calories per bagel. Basically imagine smashing and shaping 1/4 of a loaf of bread into the shape of a bagel. Hope i could help!