Bagels - Poor mans Energy Bar

Research has shown that 50/60 percent of Calories should come from carbohydrates, 15 percent from protein and no more than 30 percent from fat (try to keep to the heart healthy unsaturated kind), so something high in Carbohydrate and low in fat food such as Bagels are one of the greatest energy boosts that athletes can get, especially when eaten during and after physical exercise (eating carbohydrates afterwards help you to replenish you glycogen stores faster).

Bagels are made from high Gluten flour; Gluten is an elastic protein, which is what causes the bagels chewy texture. No oils are used while making bagels, any fat is a by-product of the sugar. After bagels have sat on a rack and allowed to rise they are 'kettled', or dropped into a large vat of boiling water to you or me, if the bagels don't float immediately there is something wrong with them, the boiled bagels are scooped out and placed into a oven and baked.

As a mountain biking snack they really do come up trumps, their chewy consistency make them practically bomb proof when in a pocket or backpack.

When comparing a Bagel to a sports nutritional bar they come out very favourably, with about the same amount of carbohydrate, protein and fat per gram, with economics being on the side of the bagel.

Eating bagels on the trail can be a bit dull, purist may not mind eating them plain, you can add interest and carbohydrates buy choosing one of the fruit varieties, just mind the toppings though as tuna salad bagel sandwiches e.t.c can add protein but they will add to the fat content.