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Title : Bagels ... these are Keto / Low Carb ... their History is interesting too
link : Bagels ... these are Keto / Low Carb ... their History is interesting too

Bagels ... these are Keto / Low Carb ... their History is interesting too

These Keto / low carb Bagels are crispy on the outside, soft on the inside. Easy and delicious seedy bagels, just waiting for you to add your favourite fillings.

Ingredients

Four servings

4g net carbs per serving
Bagels
7 oz. mozzarella cheese
1 oz. cream cheese
1½ cups almond flour
2 tsp baking powder
1 egg
Topping
2 tsp flaxseed
1 tsp sesame seeds
½ tsp sea salt
¼ tsp poppy seeds
1 egg
Need help with weight/measurement conversion
see here

Instructions

can be found here

Tips

These bagels can be frozen and reheated.

They can be served in so many delicious ways:

Smoked salmon, cream cheese and capers or dill.
Avocado, lime juice and Dukkah
Bacon and grilled cheese.

The History of Bagels

"Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Krakow, Poland, in 1610, which stated that the food was given as a gift to women in childbirth.

In the 16th and first half of the 17th centuries, the bajgiel became a staple of Polish cuisine and a staple of the Slavic diet generally. Its name derives from the Yiddish word beygal from the German dialect word beugel, meaning "ring" or "bracelet".

In the Brick Lane district and surrounding area of London, England, bagels (locally spelled "beigels") have been sold since the middle of the 19th century. They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. Around 1900, the "bagel brunch" became popular in New York City. The bagel brunch consists of a bagel topped with lox, cream cheese, capers, tomato, and red onion. This and similar combinations of toppings have remained associated with bagels into the 21st century in the US.
The above History and more to read here

You will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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