My favorite bagel is a salt bagel. chunks of Kosher salt inside and crusted with it on the outside. For me it is a big treat when I find someplace here in Vegas that sells them. Right now, I know of one place. It is a deli/bakery that has the decor charm of a bus station but the food is fantastic. It is in a horrible part of town, dare I say ghetto.
Pair that salty bad boy up with some cream cheese, capers, tomatoes and lox…mmmmmmmmmmmm…
When I cannot get the sacred salt bagel I will take an everything followed by garlic or onion.
Onion bagels, not toasted, with cream cheese. I had no idea how boring I was until I read this thread , but now I have some new ideas to try. I might experiment now.
No one has mentioned an important part of bagel eating - the bagel must be sliced with a butter knife, never with a bread knife or other sharp implement. How else to make the surface so lovingly irregular.
I hate to do this but:
You can find good bagels anymore. Nearly all of the currently available bagels are like something from the “Nutramatic” machine - they taste almost completly, but not entirely, unlike bagels.
Here it comes:
When I was a kid, you could get real bagels - Chewy, tough, delicious, make-your-jaws-hurt.
Now they all taste like bread.
I was underwhelmed by H&H. It was a fine decent bagel, but perhaps I don’t appreciate the subtleties of bageldom. I am also of the onion bagel with cream cheese, lox, tomato and sweet onion persuasion. In lieu of that perfect scenario, a toasted onion bagel with butter and cream cheese suits me fine.
Has anyone here made their own bagels? I made a batch last year. Made the dough in my bread maker, formed the bagels, boiled than baked em. They were good, but no better than store bought.
When I was in Toronto recently, I went to a bagel chain that was unfamiliar to me and had something I’d never seen before: a marble (two-toned) bagel. Yum! Wish Noah’s carried something like that.
