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In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage.

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The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.Gluten-free bagels have much more fat, often 9 grams, because of the presence in the dough of ingredients that supplant wheat flour in the original.although both styles reflect traditional methods used in Eastern Europe before bagels' importation to North America.There are three million bagels exported from the U. annually, and it has a 4%-of-duty classification of Japan in 2000.Some Japanese bagels, such as those sold by BAGEL & BAGEL At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening.

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