Onion Bagels

by Weis

These bagels are a highly processed bread product containing high fructose corn syrup as the third ingredient. While they provide basic nutrition from enriched flour, the presence of HFCS and refined carbohydrates makes them a poor choice for metabolic health.

• Unbleached Enriched High Gluten Flour – controversial · Refined flour stripped of nutrients then re-enriched. High gluten content may cause digestive issues for sensitive individuals.
• Wheat Flour – safe · Standard refined wheat flour that forms the base of the bagel.
• Malted Barley – safe · Natural enzyme source that improves dough fermentation and creates better texture.
• Niacin – beneficial · Vitamin B3 added to replace nutrients lost in refining process, supports metabolism.
• Reduced Iron – beneficial · Iron fortification to prevent deficiency, though less bioavailable than natural sources.
• Thiamine Mononitrate – beneficial · Vitamin B1 essential for energy metabolism, added to replace losses from refining.
• Riboflavin – beneficial · Vitamin B2 important for cellular function, added as enrichment.
• Folic Acid – beneficial · Synthetic folate that prevents neural tube defects, though some people process it poorly.
• Water – safe · Essential for dough formation and hydration.
• High Fructose Corn Syrup – dangerous · Highly processed sweetener linked to metabolic dysfunction, fatty liver disease, and obesity when consumed regularly.
• Chopped Toasted Onion – beneficial · Natural flavoring that adds taste and minimal antioxidants.
• Salt – safe · Essential for flavor and dough development, though contributes to sodium intake.
• Yeast – beneficial · Natural leavening agent that ferments sugars to create rise and may provide B vitamins.
• Cornmeal – safe · Used to dust bagels and prevent sticking, adds slight texture.

Fortified with B vitamins and iron

No artificial preservatives

Simple ingredient list

High fructose corn syrup as third ingredient

Refined high-gluten flour

High glycemic impact

No fiber content