Salty, Greasy Bagels
Don't let the name fool you: kids hork these things down. They are a great and indestructible caloric supplement to lighter fare, like oatmeal.
Servings 6 people
- backcountry fry pan
- 8 oz Nalgene travel bottle
- large plastic bowl with lid
- 6 bagels plain or with topping (but not cinnamon raisin)
- 1 tbsp table salt in a shaker or zipperlock bag
- ½ cup olive oil
- Slice the bagels in half if not pre-sliced.
- Stuff as many bagels as you can in a gallon-sized zipperlock bag. Sit on the bag to flatten the bagels. Add a few more and sit on the bag again. While sitting on the bag, zip it shut.
In the field
- Pour a tablespoon of olive oil into a fry pan heated on medium heat. Sprinkle some salt into the pan. Place a bagel, cut-side down into the pan and fry until crispy. You can usually use the tips of the fingers of one hand to press the bagel down onto the surface of the fry pan so that browning is even. You can do the same with a spatula if it's sufficiently sturdy.
- Flip the bagel and toast the other side for about 30 seconds and then stow the bagel in a lidded plastic bowl to keep it warm while you repeat the process with the remaining bagels.
Bagels take up too much room in a backpack and are too delicate unless you flatten them and cram them into a zipperlock bag that is sort of vacuum-sealed by sitting on it while you zip it shut.
Sodium: 1724mg | Calcium: 20mg | Fiber: 2g | Potassium: 106mg | Calories: 448kcal | Monounsaturated Fat: 13g | Polyunsaturated Fat: 3g | Saturated Fat: 3g | Fat: 20g | Protein: 11g | Carbohydrates: 56g | Iron: 2mg