I am a born- and-bred New Yorker who loves a good, classic bagel and schmear. It’s practically a requirement to live in the New York area. I have been working on my own recipe for some time (stay tuned!) and I am no stranger to the rainbow bagel and other crazy counterparts that have been trendy the past two years. In fact, I first spotted rainbow bagels nearly three years ago in Hoboken, NJ near my daughter’s former preschool. And since then, indeed, rainbow bagels have taken over.
The other day, Tech Insider posted a video about “the best way to cut a bagel.” Intrigued, yet skeptical of the tech industry’s bagel-eating skills, we pressed play.
These days, not a week goes by in New York without some good bagel chatter.
I am a grown woman who loves Instagram. There, I said it.
Photo from Bon Appetit
Photo from B-Holes Bakery Instagram
Were your bagel eyes bigger than your stomach? Before you toss those tough and overly chewy stale bagels, try repurposing them with one of our recipes below.
Finally, the wait is over for a place where you can sit down and linger over your hand-rolled, flavorful and fluffy New York-style bagel and coffee in L.A.: The Yeastie Boys bagel truck just landed space in a brick-and-mortar shop called Alfred in the Alley, a coffee shop in West Hollywood. West Coast bagel aficionados might just be satisfied.
It was an exciting year for Jewish food: fusion delis, crazy bagels and a slew of new kosher products cropped up near and far to make 2015 an especially delicious year. Here are a few of the trends that got us most excited.
When it comes to bagels I am a bit of a purist. Blueberry bagels? Blegh. Pumpkin bagels? Not my thing. And don’t get me started on all those crazy flavors of cream cheese.