I guess this will sound a dumb question to some people, but what’s the best way to eat bagels? Hot? Cold? Sliced in two and toasted? Read somewhere they’re good with marmalade or cream cheese, but how do you prepare them? That ring shape doesn’t exactly lend itself to fillings. Thanks.
By: BumbleBee - 16th February 2011 at 00:14
Cheese,or even better, Marmite flavoured cheese,accompanied by a nice big handful of seedless black grapes.
Of course I know which side to butter,note I say butter and not margarine,which is the invention of the devil. Lots of butter,unsalted preferably,and not this spreadable rubbish which is 30% vegetable oil.
Apparently I’m going to New York this year,so I might see if American bagels are better than British ones.
By: PeeDee - 16th February 2011 at 00:01
No,in a word. If you plough through this
http://www.baking911.com/bread/bagels.htm
it’s because the dough is dense and the hole means the bagel cooks better.
I find them doughy and much too filling. Give me Ryvita with sesame seeds any day.
I really hoped you meant the original Ryvita and not the “Light” modification to type. The fancy Blinged-up Sesame Seed nonsense ruins, really ruins the Jam.
If not Jam, then it has to be a slice of Cheese about 3/8th of an inch thick (+-0.020″) with a large spoonful of chunky Branston pickle, or Picallili. And a full Tomato cut in half, one for each bite.
Further, I hope you spread the Butter on the Fat side. The side with the indentations. If you use the smooth side you only get about a third or the Butter. Without Butter, a Ryvita tastes like your shoes.
As for Bagels, Morrisons own. Warm them up under the grill (Not enough to burn the outside) and have them with Cheese and Ham. Dunked in coffee.
By: laviticus - 14th February 2011 at 20:44
And there was me never really wanting to try one, due to thinking it was a part of the dough molding process:eek:
By: Mr Creosote - 14th February 2011 at 20:22
Thanks for all the replies folks, especially our Bee for explaining why they have to be doughnut shaped. Time to get experimenting, methinks…
By: Flygirl - 13th February 2011 at 14:02
Just Visit Brick Lane LONDON .:)
By: BumbleBee - 13th February 2011 at 12:55
Or are there plain (non-ring) types?
No,in a word. If you plough through this
http://www.baking911.com/bread/bagels.htm
it’s because the dough is dense and the hole means the bagel cooks better.
I find them doughy and much too filling. Give me Ryvita with sesame seeds any day.
By: Lincoln 7 - 13th February 2011 at 11:10
What you serve it with, depends on what sort of Bagle you are having.
Example Poppy Seed
Sour Dough
Cinnamon Sugar
BlueberryI don’t think Lox and cream cheese would go well with the Blueberry. 😀
Thats It!!, As soon as a woman gets involved it gets complicated.:D
It’s what floats your boat that matters, (Your excused this time Flygirl) :p
Lincoln .7
😀
By: Bob - 13th February 2011 at 10:33
They are not that hard to make at home – before they were readily available in supermarkets I made my own.
They are doughy – it’s the way they are made. Fresh is best though…
By: Flygirl - 13th February 2011 at 10:22
That is a great shame, its one of the best kosher bakeries and it’s 24hr opening.
By: Sky High - 13th February 2011 at 09:57
Doesn’t sound too hopeful for East Kent, then……….:(
By: Flygirl - 13th February 2011 at 09:16
Specialist bakeries are best, there are some great places in London, Brick Lane Beigel Bakery is my favourite. 🙂
By: Sky High - 13th February 2011 at 08:55
Sounds as if I’d better give them another try. Tried them in New York years ago and found them doughy, and unpalatable. Do the major retailers here sell “good” bagels or do you have to go to a specialist bakery?
By: Flygirl - 13th February 2011 at 08:20
What you serve it with, depends on what sort of Bagle you are having.
Example Poppy Seed
Sour Dough
Cinnamon Sugar
Blueberry
I don’t think Lox and cream cheese would go well with the Blueberry. 😀
By: PeeDee - 13th February 2011 at 00:15
make a bacon lettuce tomato butty out of it once it is toasted!
….abd then dunk it in Coffee
By: Peter - 12th February 2011 at 23:48
make a bacon lettuce tomato butty out of it once it is toasted!
By: PeeDee - 12th February 2011 at 22:32
Dunked in Coffee.
By: Bob - 12th February 2011 at 21:44
May be eaten either cold or lightly toasted. Depends on what you’re filling it with.
Without a doubt the best ones are fresh ones – I love the ones with Jalapenos in. Adds a little bite. Pastrami and swiss cheese with sauerkraut is pretty good too…
Oh, feel the need for a bagel……
Great Bagel place if you’re in the ‘hood….
By: Mr Creosote - 12th February 2011 at 21:43
So, sliced in two (ie making 2 rings) and eaten like a hot open sandwich? As I said, that ring shape makes it a bit awkward. Or are there plain (non-ring) types?
By: ThreeSpool - 12th February 2011 at 21:18
Easy one this, cut in two with goats cheese and bacon. 😀
By: Lincoln 7 - 12th February 2011 at 21:09
It should be eaten warm, and before it is four to five hrs after being made.
Depends on what your taste is as to what you put on them as there is no hard and fast rule.
Lincoln .7
😉
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February 12, 2011 at 8:41 pm