Plain bagels

Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grains. While it provides carbohydrates, it may contribute to blood sugar spikes.

Water is a fundamental ingredient used to hydrate and bind ingredients. It is essential for dough formation and texture. It does not contribute calories or nutrients.

Sugar is a refined carbohydrate that can contribute to increased calorie intake. It may lead to blood sugar spikes and is linked to various health issues when consumed in excess. It is used to enhance flavor and aid in yeast fermentation.

Whole wheat flour is a less processed form of wheat that retains its bran and germ. It is a good source of fiber and nutrients compared to refined flour. It supports digestive health and provides sustained energy.

Brown sugar is a combination of sugar and molasses, providing a slightly different flavor profile. It is similar to refined sugar in terms of health impact. It is used for flavor and color in baked goods.

Malt syrup is a sweetener derived from malted barley, often used in baking for flavor and fermentation. It contains some nutrients from the barley but is primarily a sugar source. It enhances the flavor and texture of baked goods.

Sea salt is a minimally processed salt that retains trace minerals. It is used to enhance flavor and preserve food. It provides essential sodium and trace minerals.

Raisin juice concentrate is used as a natural sweetener and flavor enhancer. It is derived from raisins and retains some nutrients and antioxidants. It adds sweetness and moisture to baked goods.

Yeast is a microorganism used in baking to ferment and leaven dough. It contributes to the texture and flavor of baked goods. It is a natural ingredient with no significant health concerns.

Molasses powder is a dried form of molasses, used for flavor and color in baking. It retains some nutrients from sugarcane but is primarily a sugar source. It enhances the flavor profile of baked goods.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner and preservative. It helps improve dough strength and shelf life. It is a natural antioxidant with no significant health concerns.

Enzymes are proteins that catalyze biochemical reactions, used in baking to improve dough properties. They are naturally occurring and help enhance texture and volume. They are generally recognized as safe with no significant health concerns.

Cornmeal is a coarse flour made from dried corn, used for texture and flavor in baking. It provides carbohydrates and some fiber. It is a natural ingredient with no significant health concerns.