Gabriel’s Bakery Bagels - Plain

Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains, but the enrichment process adds back some nutrients lost during processing. It is a common ingredient in baked goods, providing structure and texture.

Water is a basic ingredient used to hydrate and bind ingredients in dough. It is essential for the chemical reactions that occur during baking. Water itself does not provide any nutritional value but is crucial for the texture and consistency of the final product.

Brown sugar is a sweetener that contains molasses, giving it a distinct flavor and color. It is used to enhance the taste and color of baked goods. While it provides some trace minerals from the molasses, it is still a form of refined sugar.

Yeast is a microorganism used in baking to ferment and leaven dough. It helps the dough rise and contributes to the texture and flavor of baked goods. Yeast is a natural ingredient that is essential for traditional bread-making processes.

Salt is used in baking to enhance flavor and control yeast activity. It is a common ingredient that also strengthens gluten structure in dough. While necessary in small amounts, excessive salt intake can be a health concern.

Eggs are used in baking to provide structure, moisture, and richness to the dough. They are a natural source of protein and other nutrients. Eggs contribute to the color and texture of baked goods.