BAKERY REVIEw PRODUCt
bread as the boiling endows the bagel with
a protective crust. However, ideally bagels
should be partaken when they are fresh
out of the oven.
The infusion of a sweetener to the dough
is a common characteristic of bagel recipes.
This sweetener can be honey, barley malt,
high fructose corn syrup or sugar. Bagels
are available fresh or frozen, and come in
varied flavours.
Though conventionally bagels are made of
yeasted wheat, but since the later part of the
20th century, there has been the influence
of pumpernickel, rye, sourdough and other
elements, in the dough recipe of bagels.
In these health conscious times, multi-
grain bagel can be a smart option for the
bakeries. Bagels can differ from one to
another depending upon the ingredients
used. For example, these days we are having
cinnamon raisin bagels, carrot bagels,
blueberry bagels or chocolate chip bagels,
which can be tasty options to begin your day.
Bagels can be a good breakfast option
with coffee and can serve as an ideal
evening snack with a cool beverage on a hot
afternoon, and thus we can see that bagels
do have the potential of widespread usage
in India’s coffee cafes and bakery cafes.
One can also have bagel sandwiches with
vegetarian or non-vegetarian fillings, which
can be quite a filling affair. It can be had
as a an apt lunch option for time-starved
executives in our fast-paced metro lives.
Indianising bagels can also enhancetheir popularity in the Indian bakery and
confectionery industry. What about a paneer
bagel or an onion garlic bagel? They can
be appealing to the north Indian palate
by intelligently combining globalisation
with localisation. Already this trend has
begun and the trend has lots of scope for
interesting innovations. n