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The appeal of a bagel may change upon being toasted.
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Ted turns the other way outside his apartment to go to his second favorite bagel place.
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Bread flour or other high gluten flours are preferred to create the firm and dense but spongy bagel shape and chewy texture.
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In recent years, a variant of this process has emerged, producing what is sometimes called the steam bagel.
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Within his first five years, his bagel sales reached 3 million.
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A typical bagel has 260-350 calories, 1.0-4.5 grams of fat, 330-660 milligrams of sodium, and 2-5 grams of fiber.
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The doughwich is typically constructed using a glazed, deep-fried flour doughnut and split in the middle like a bagel.
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Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds.
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It is widely regarded as the only genuinely hand-rolled bagel on the wholesale market.
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Bagels were produced at the location at nearly all times of the day and night.
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