I think bagels have received a bad rap over the last few years. Once touted as a healthy, filling way to start the day, the carb conscious bought the bandwagon and many others jumped on for the heck of it. The truth is, bagels – like anything – can be enjoyed in moderation, and you do have options: choosing whole grain or multigrain varieties go a long way to helping you feel satisfied longer, offer many vitamins and minerals, and count towards your daily fibre intake. #winning
The good news: Canadians know a good thing when they see it. According to Dempster’s “Bagel Barometer”, 6 out of 10 Canadians eat bagels on a regular basis with nearly a quarter eating these circular delicacies daily or several times a week! To celebrate National Bagel Day 2012, Dempster’s has launched a new bagel recipe and partnered with well-known chef and bagel fan Bob Blumer (my fave creation follows below).
So who loves their bagels the most? It was a close call, but Canada’s most bagel-loving province is Ontario at 66 per cent, closely followed by Atlantic Canada (61%), and Alberta (59%) in third place. The majority of Canadians (90%) also prefer to go toasted, with one-third topping them with cream cheese.
The Dempster’s Bagel Barometer also revealed personality differences between Canadian bagel lovers, with nearly 6 out of 10 falling into “The Craver” category. (This is me.) On the other hand, one-quarter of us are “Energizers” who start our day with a bagel to fuel up; the remaining are “Connoisseurs”, who take the time to create delicious new ways to enjoy their bagels, and “Purists” who eat bagels the same way EVERY TIME ( I know a few of ’em).
Of course, with all this bagel noshing going on, Dempsters figured the time was right to unveil a NEW bagel recipe. Baked fresh daily in Canada and now available in grocery stores nationally, these bagels start with premium, quality ingredients and natural flavours such as 100 per cent Canadian wheat and real fruit and spices. And for those seeking variety, Dempster’s has a bagel for everyone including: Plain, Sesame, 100% Whole Wheat, 12 Grain, Everything, Cinnamon Raisin and Blueberry. The result is a bagel perfect for toasting that’s crispy on the outside, yet stays soft and fluffy on the inside – YUM!
Now I just happen to love cheese and apples – together, preferably – so I am all over Bob’s recipe for a Cheddar ‘n Apple Bagel:
• 1 Dempster’s cinnamon raisin bagel
• 1 Macintosh or Fuji apple—or whatever apple is available
• 1 tablespoon cinnamon sugar
• 1 tablespoon butter
• 1 ounce aged sharp cheddar cheese, sliced (ideally room temperature)
• 1 tablespoon toasted pecan pieces (optional)
Slice apple into 3/4 cm-thick slices and remove core. In a small bowl add apple slices and sprinkle with cinnamon sugar. Toss to coat evenly. In a frying pan over medium-high heat, add butter. When butter sizzles, add apples and cook for 2 minutes per side, or until they begin to soften and brown. Reserve. To serve, toast, and if you choose, lightly butter bagel. Top with cheese and apple slices, and sprinkle with pecan pieces.
If you’d like to give some of this recipes a try yourself, you may be interested in Demptster’s bagel-inspired prize pack! Valued at $150, the National Bagel Day Giveaway is filled with everything you need to make the perfect bagel.