The iconic bagel was a hit in the United States in the 1970s and 80s, and now its been replaced by a new, healthier option: the skinny, bagel-shaped beauty pie.
The first wave of the cookie was invented in 1971, and has since become the go-to snack of the teen-aged girl and adult man alike.
But is it just a fad?
According to the experts who analyzed the cookie’s history, the original idea behind the bagel is actually quite strong.
The cookie’s origins date back to the 1950s when it was first introduced as a cookie topping for a chocolate and walnut-flavored sandwich.
But that’s not to say that the original bagel has been a perfect cookie.
The original bagels were made with flour, milk and eggs, and many times they used a mixture of these ingredients, according to a study by the University of Wisconsin-Madison.
As a result, the cookie is less dense than a traditional cookie, and it’s also much more flaky, which makes it more likely to break down in the oven.
Also, unlike the cookie topping, the bagels that were first popularized in the U.S. weren’t baked on a regular cookie sheet — instead, they were baked on an inverted cookie sheet.
This inverted cookie, which the University says is a natural way to bake a bagel, was invented by a company in New York, the company said.
“It’s been the bagEL cookie for more than 40 years,” says Dr. Daniel Karp, professor of nutrition at the University College London, and a researcher on bagel science.
The bagel trend is gaining popularity around the world, but it’s still a relatively new phenomenon, Karp says.
“For the most part, bagels are eaten in the Western world, and you see the bagELS (bagel shaped treats) everywhere in the West,” he says.
So how is the cookie making the comeback?
Karp and his colleagues say that it’s partly because of the fact that bagels don’t have a lot of carbs.
“They’re basically a light and fluffy biscuit with just a couple of calories,” he explains.
The researchers also point out that the cookie has a more traditional flavor than the other cookie products.
“The original cookie was probably pretty healthy for its time,” says Karp.
“But I think in terms of popularity, I think people are still very attached to the original cookie.”
And it’s not just the bagelled versions that are getting in on the action.
“In terms of a cookie, you might see the original ones being used as a way to sell cookies, so you’re not going to see that happening with the bageled versions,” Karp adds.
But if you’re a woman and you’re looking for a way for your family to eat a healthy bagel every once in a while, you could try a version that has a slightly different flavor than what you’re used to.
“We think that the popularity of the original and bagEL versions, they’ve sort of lost their luster,” says Rona, who’s an executive pastry chef at the Royal Yacht Club in West Yorkshire.
But it’s important to note that both versions of the bagell cookie are quite tasty, and if you try them, you’ll be glad you did.
“I think if you’ve been eating a bagEL, you’re going to like the new version,” she says.
What’s the secret to making a healthy cookie?
The key to making the best bagel cookie is a mix of different ingredients, explains Dr. Karp — like the flour, cocoa butter and salt that were all used to make the original, and the milk that the company makes to make its bagels.
And then, of course, there’s the butter and egg that the baker used.
“A good cookie will have a high content of protein and fiber, which are really important nutrients,” Karsons says.
That being said, he adds that even the bageling itself isn’t a perfect recipe.
“There are lots of different ways to make a good bagel,” he adds.
“You can use flour and milk and add some spices to the dough, or you can use eggs and flour and add a little more butter.”
The researchers say that for the best cookie, it’s best to use an inverted recipe — like making the cookie on an upside-down cookie sheet, but with the baking time in the middle, instead of in the bottom.
But, you can also experiment with different cookie ingredients, and experiment with making a bagels with a different texture, like making a dough without a cookie sheet at all.
“If you make a cookie that’s really good, but you can’t use the dough in a bag, then you’ll have a different recipe,” Karps says.