Bagels
Australia
Sustained growth
Low volatility
Seasonal (Jan)
Forecasted flat
Food & Nutrition
Concept
What is Bagels?
Bagels are a type of bread product that is traditionally shaped into a ring and boiled before baking, giving them a dense and chewy texture. They are often topped with seeds such as sesame or poppy and can be enjoyed plain or with various spreads.
How much search volume does it get?
Google searches
1.2M/mo
Amazon searches
248.4K/mo
Is Bagels trending?
Yes. Bagels growing with a month-over-month change of 4.91% over the past 5 years, with approximately 1,220,000 monthly searches.
This is a seasonal trend that peaks every January. The seasonal demand is forecasted to grow over the next year.
Why is Bagels trending?
1
Versatile Flavor Options
Bagels come in a wide variety of flavors and toppings, from classic plain and everything bagels to more adventurous options like blueberry or jalapeño cheddar, appealing to diverse taste preferences.
2
Convenient and Portable
Bagels are easy to grab and go, making them a popular choice for busy individuals looking for a quick breakfast or snack option that can be eaten on the move.
3
Healthier Alternatives
With the rise of health-conscious eating, many bagel shops are offering whole grain, gluten-free, and low-calorie options, making bagels a more appealing choice for those looking to maintain a balanced diet.
4
Cultural Popularity
Bagels have become a staple in many cultures, particularly in North America, where they are often associated with brunch and social gatherings, contributing to their growing popularity.
5
Innovative Toppings and Pairings
The trend of gourmet bagels with unique toppings and spreads, such as avocado, smoked salmon, or artisanal cream cheeses, has made bagels a trendy food item in cafes and restaurants.
Where is this trending?
Related queries
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What are people saying?
47 threads
AI Insights
Positive sentiment
Discussions about bagels highlight their popularity as a favorite food item, with mentions of different types of bagels and their preparation. Participants share experiences related to enjoying bagels in various contexts, from casual meals to special occasions.
Culinary Enjoyment
Many users express their love for bagels, often mentioning specific types and their enjoyment of them in various meals.
Cultural Significance
Bagels are referenced not only as food but also as part of cultural discussions, including their historical origins.
Family and Sharing
Users discuss bagels in the context of family meals and sharing with children, indicating their role in family bonding.
Food Preparation
There are mentions of baking and preparing bagels at home, showcasing a DIY approach to enjoying this food.
Convenience and Accessibility
Bagels are often discussed in terms of their availability at local markets and their convenience as a quick meal option.
Common questions
- What are the best bagel flavors?
- How do you make homemade bagels?
- Where can I find the best bagels in my area?
- Are bagels healthy?
- What toppings do you recommend for bagels?
Pain points
- Stale bagels can be disappointing.
- Finding good quality bagels can be a challenge.
- Some people have dietary restrictions that limit bagel options.
- Bagels can be messy to eat, especially for children.
- Inconsistent quality at different bagel shops.
www.tripadvisor.com
Re: Off Airport Car Rental Still Worth it?
... Brooklyn girl- Kings Highway- great bagels. Our daughter moved to Colorado...
steamcommunity.com
DLC NO SAVE ITEMS IN STORAGE
... bake a box of conditional bagels and pick them up again...
www.cafepharma.com
RE:Bonus at plan - Biologics
... back to slinging coffee and bagels loser.
www.flyertalk.com
Reducing food expenses and trying new places through Too Good To Go (TGTG)
.... Three baguettes, two loaves, four bagels, and another item I cannot...
www.bayarearidersforum.com
RE:Post / Chat whores post here (2026)
I'm going to be very grunted in a few minutes, if I eat a full-on bagel for which I am hungry for... BLT When life locks you out (lemon), you go eat bagels and lemonade
lihkg.com
RE:[足球撚綜合討論區] 賭波不睇波 賭來幹什麼?(13376)
Bagels goallllllllllllllllll
r/mildlyinfuriating
What kind of monsters do I work with? Who cuts a donut in half like a bagel?
submitted by /u/Legend_of_the_Wind to r/mildlyinfuriating [link] [comments]
r/redmond
re: Blazing Bagels Shutdown
seen a couple posts with lots of comments asking about the abrupt closure of all blazing bagels locations. here are some signs employees put up at the blakeley location. as a (former) shift lead at the blakeley location, this is ALL on upper management. they made it impossible to function smoothly. between the production department sending us expired product to sell (including produce and lox….. ew.), the astronomical prices for a mid bacon egg and cheese, and the emotional outbursts from the general manager and the CEO, the place was doomed. its a shame because the guy that founded it had a real passion for it, but leaving his daughter to be the CEO after he retired is what killed the place. she got her karma after firing almost 100 people from the production team overnight two weeks before Christmas. doing all of this while marketing themselves as a family owned business was hard to watch. submitted by /u/design8eddriver47 to r/redmond [link] [comments]
r/mildlyinteresting
My wife slices bagels in 5 for the maximum topping enjoyment.
submitted by /u/gt1 to r/mildlyinteresting [link] [comments]
r/Sourdough
First attempt at bagels
First successful run at bagels using my regular fridge-cold starter. Posting for anyone else who uses their starter straight out of the fridge. Dough (7-8 bagels) • 500g bread flour • 250–260g water • 100g sourdough starter (straight from fridge, unfed) • 12g salt • 10g honey Hydration: ~55–58% (very stiff dough) Mix & Knead 1. Mix water + starter + honey until dissolved. 2. Add flour and salt. 3. Knead until smooth, strong, and stiff. This should feel harder than bread dough. It took approximately 8 minutes of counter kneading until it hit this point. I almost thought it was too dry at first, but it came together. No autolyse/fermentolyse Bulk Fermentation • 3.5–4.5 hours at \~72°F • One fold around 60–75 minutes • Dough should rise \~20–30% Divide & Shape • Divide into 8 pieces (\~115–120g each) • Pre-shape into balls, rest 10–15 minutes • Shape with rope method or poke method • Place on lightly oiled parchment Cold Proof • Cover tightly • Refrigerate 8–12 hours (overnight) Boil • 2L water • 1-2 Tbsp honey • Optional: 1 tsp baking soda (I didn’t use any) Boil 30 seconds per side Top immediately while wet. (I brushed an egg wash and then sprinkled some with everything seasoning and topped the rest with shredded sharp cheddar) Bake • 475°F • Stone, steel, or sheet pan • 18–22 minutes, rotate once Cool at least 20–30 minutes before slicing. Results / Notes • Tight, even crumb (not bread-like at all) • Good chew and shine • Honey worked well, slightly lighter crust than malt I suspect, but still good color. Next time I may • Drop hydration slightly (245–250g water) for more chew • Boil 45 sec per side • Extend cold proof to 18–24h Any other tips, tricks or feedback? submitted by /u/Due_Plane_4988 to r/Sourdough [link] [comments]
r/mildlyinfuriating
Ordered a dozen bagels with lox cream cheese. Got light switches instead.
Like.... Not even close, bro. Not even in the same category. Wtf do I do with these? submitted by /u/GrnMtnTrees to r/mildlyinfuriating [link] [comments]
r/eggs
Is it weird to microwave eggs? My bf is 24 and after dating for almost a year I noticed that almost every morning he makes himself breakfast by mixing eggs in a small bowl with no seasoning, and microwaving them till they form almost a puck that he puts on a bagel. Hes perfect besides this lol
submitted by /u/sleepybaby915 to r/eggs [link] [comments]