I remember when we first moved to Richmond from LI when I was a kid - Lenders' bagels were all we could get. There was nowhere in Richmond that made fresh bagels.
RE: RE: People who pick everything can't think for themelves
I know it's technically required and makes a much better bagel, but outside of a few places here in NY I don't know of anyone that still does that, most use steam ovens to simulate the boiling..
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Dan, I think you'd be surprised to learn that quite a few of them don't. Not saying they shouldn't, or that you should consider their product bagels (or that they're anywhere near as good as a boiled bagel).
know for a fact that Ess-A-Bagel, David's and Tal Bagels all boil their bagels. Black Seed bagels. Maybe some smaller places do not but the "respected" bagel places all still boil.
know for a fact that Ess-A-Bagel, David's and Tal Bagels all boil their bagels. Black Seed bagels. Maybe some smaller places do not but the "respected" bagel places all still boil.
Yup, any good, well regarded bagel place in NYC will. But just like pizzerias, sadly, we've got a very high crap::good establishment ratio.
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Most of the big chain bagel places don't boil. It's an extra step that takes time and space that reduces profit. Typically they steam the bagels while they bake, but it's not close to the same thing,
New York water being the source of great bagels is a myth. The flavor and chew is created by letting the dough ferment overnight after you've formed the rings. Again - time and space that increases costs.
Yeah, but someone going to eat a bagel in Arlington, VA has to figure they've got a good chance at a dud. Someone doing the same on 49th and Lex is figuring they've hit the jackpot.
I was by my office one day, standing near the Seaport, when some tourists came up to me and asked where the nearest pizzeria is. That was about half a block from me, and it was an absolute dump. A step better than Elios. I asked them what they were looking for, and they said they wanted an authentic NY pizza, and had to be back to their tour bus in an hour. I guided them to the nearest decent pizzeria, but had they been left to their own devices, could have chosen from about a dozen shitty places that you'd find anywhere in the US.
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
It's not the fact that pizzas have more than one topping - it's the fact that dominos is not really pizza any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
It's not the fact that pizzas have more than one topping - it's the fact that dominos is not really pizza any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Again, apples and oranges. Dominos doesn't suck because of the toppings. A plain cheese pizza at Dominos sucks just as much as one with the works does. Worse probably.
Sprinkling 5 things instead of 1 on a quality bagel doesn't turn it into Dominos, any more than topping a Johns on Bleaker pizza with 5 things turns it into Dominos. Making a crappy bagel like at Panera does.
Quote:
cheese
Cinnamon bagel with cinnamon cream cheese? What're you, a fucking communist?
hahaha... its just what i like... nothing wrong with that
Then shmear on some nice chive cream cheese, the kind from a good deli or bagel shop not the crap Philadelphia puts in their plastic containers.
Finally a few slices of nice belly lox, nova will do in a pinch but for real flavor go with the belly.
I have two heart attacks so the above is only a memory form me.
If you want to get crazy add a little onion and banana pepper
Then shmear on some nice chive cream cheese, the kind from a good deli or bagel shop not the crap Philadelphia puts in their plastic containers.
Finally a few slices of nice belly lox, nova will do in a pinch but for real flavor go with the belly.
I have two heart attacks so the above is only a memory form me.
LOL...you can still do the lox though right?
Fucking lemmings.
Fucking lemmings.
I look at it more as flavor monogamy vs polygamy. I'm more of a Joseph Smith type when it comes to bagels.
Crumpets >>>> english muffins. I'm not joking about that.
I practically lived off English Muffs for a while..definitely can't go wrong. Toasted with cream cheese or butter...either works.
Quote:
And only follow the crowd.
Fucking lemmings.
I look at it more as flavor monogamy vs polygamy. I'm more of a Joseph Smith type when it comes to bagels.
Dumb dumb dumb dumb dumb
Link - ( New Window )
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Dan, I think you'd be surprised to learn that quite a few of them don't. Not saying they shouldn't, or that you should consider their product bagels (or that they're anywhere near as good as a boiled bagel).
Yup, any good, well regarded bagel place in NYC will. But just like pizzerias, sadly, we've got a very high crap::good establishment ratio.
There are lots of places (especially grocery stores) selling unboiled round rolls with a hole in the middle and calling them bagels, but the taste and texture is different.
I doubt you will find any bagel bakery, anywhere, that doesn't boil its bagels. What's the point? There are bakeries that don't, but they're not primarily bagel bakeries. It'd be like trying to make pretzels without a lye bath (You know about lye and pretzels, right?) Any bagel with that shiny, chewy exterior has been boiled. I don't think there's another way to get that. A steam oven gives you a different kind of crust. (Think crunchy-crust artisan bread.)
I'm in Los Angeles, and all the real bagel bakeries boil their bagels here. The big question out here is whether the water quality here keeps our bagels from being as good as New York's. The water here is very hard and not nearly as good as NYC's.
Most of the big chain bagel places don't boil. It's an extra step that takes time and space that reduces profit. Typically they steam the bagels while they bake, but it's not close to the same thing,
New York water being the source of great bagels is a myth. The flavor and chew is created by letting the dough ferment overnight after you've formed the rings. Again - time and space that increases costs.
Though I have tried a couple of weird mixtures that were surprisingly good:
1. Tuna and cream cheese on a bagel
2. Two eggs and cream cheese on a bagel
Yeah, but someone going to eat a bagel in Arlington, VA has to figure they've got a good chance at a dud. Someone doing the same on 49th and Lex is figuring they've hit the jackpot.
I was by my office one day, standing near the Seaport, when some tourists came up to me and asked where the nearest pizzeria is. That was about half a block from me, and it was an absolute dump. A step better than Elios. I asked them what they were looking for, and they said they wanted an authentic NY pizza, and had to be back to their tour bus in an hour. I guided them to the nearest decent pizzeria, but had they been left to their own devices, could have chosen from about a dozen shitty places that you'd find anywhere in the US.
I always considered the biały and the bagel as two different creatures, so their inclusion in this discussion is not necessary.
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
Quote:
Onion bagel with lox, cream cheese, red onion, and tomato. Nothing else compares. Sweet bagel or everything bagel is an abomination. Fer Crissake look what dominos has done to pizza! Why are you people encouraging industrial food to do the same thing to bagels??
Really don't get the connection between Everything bagels and Dominos. Last I checked, the best pizza places serve pizzas with more than one topping. And did so before Dominos even existed.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Raisin, cinnamon, whole wheat, or everything bagels are just not bagels any more.
Again, apples and oranges. Dominos doesn't suck because of the toppings. A plain cheese pizza at Dominos sucks just as much as one with the works does. Worse probably.
Sprinkling 5 things instead of 1 on a quality bagel doesn't turn it into Dominos, any more than topping a Johns on Bleaker pizza with 5 things turns it into Dominos. Making a crappy bagel like at Panera does.
I will fucking cut anyone who disagrees. Come at me, bitches...
That just sucks..now cut. Egg bagel with sardines, pickles, banana, and catsup chream cheese..is where its at!