All articles tagged with #bagels
Absolute Bagels, a long-standing bagel shop on the Upper West Side of New York, has abruptly closed after 30 years. The closure coincides with a recent health inspection that reported significant violations, including evidence of rats and live roaches. The shop's owner, Sam Thongkrieng, a Thai immigrant who opened the store in 1992, is leaving the space, and efforts are underway to replace it with another bagel store.
Absolute Bagels, a beloved bagel shop on New York's Upper West Side, has unexpectedly closed, leaving locals shocked and saddened. The closure is speculated to be linked to health violations, including evidence of rats and roaches, as reported by the Department of Health. The shop, known for its high-quality bagels and Thai iced tea, was a staple in the community since 1992, founded by Thai immigrant Sam Thongkrieng. Despite the sudden closure, the shop's legacy as a cherished part of New York's food history remains.
The debate over scooped bagels has sparked a new "LA vs. New York" argument, with some advocating for the removal of the bagel's insides for a crunchier exterior, while others argue that it detracts from the essence of a bagel. The origins of this trend are unclear, but it may have emerged in the late 90s or early 2000s. While scooped bagels are lower in calories and carbs, experts emphasize that any bread product can be part of a healthy diet in moderation.
Ray's New York Bagels, a New York-based bagel company, has been voted as the store-bought brand that tastes just like the ones from New York in a taste test of 14 brands. Their bagels are prepared in a New York factory using authentic New York-style cooking methods, including boiling in mineral-light water. Despite being frozen for freshness, they claim to preserve the fresh-out-of-the-oven taste and texture, and can be found in major grocery stores. To maximize the crispy outer layer, it's recommended to bake the bagels in the oven rather than using a toaster, and there are different opinions on whether to thaw the bagels before toasting them.
Ray's New York Bagels, a New York-based bagel company, has been voted as the store-bought brand that tastes just like the ones from New York in a taste test of 14 brands. Their bagels are prepared using authentic New York-style cooking methods, including boiling in New York's mineral-light water, and are frozen for freshness to preserve their taste and texture. Available in major grocery stores' freezer sections, Ray's claims that freezing their freshly baked bagels locks in their freshness and vibrance, while also extending their shelf-life and containing fewer chemical preservatives. To maximize the crispy outer layer of a bagel, baking it in the oven is recommended, and there are different opinions on whether to thaw or toast frozen bagels for the best results.
McDonald's has quietly reintroduced bagels to its menu at thousands of locations after discontinuing them in 2020, following a surge in demand and surprising success in select markets. The return of the breakfast staple has sparked excitement among fans on social media, with some locations already offering the item. This move comes as McDonald's also announces a partnership with Krispy Kreme and hints at potential new menu items in the future, while addressing concerns about affordability and food inflation.
NJ Advance Media has ranked the 51 greatest bagel shops in New Jersey for 2024, celebrating the state's love for bagels. The list includes Bagels by Jarrett in West Orange, known for its sesame bagel with tuna fish spread. National Bagel Day is highlighted as a reminder of the state's enduring passion for bagels.
A Los Angeles man sparked backlash after requesting a "scooped bagel" in a New York City shop, with many New Yorkers criticizing the order and telling him to leave the city. Taylor Offer, who went viral on TikTok, defended his preference for scooped bagels, claiming they are a healthier option. Despite receiving hate messages, Offer remains committed to educating people about the benefits of scooped bagels and believes that New Yorkers are just jealous of California's better weather and bagels.
Bo's Bagels, a small bagel shop in Harlem, has quickly risen to become one of New York City's top producers of bagels, filling a void in the historically Black neighborhood. Owner Andrew Martinez, who started baking bagels in his 40s, began his culinary quest after realizing there were no decent bagel shops nearby. With a focus on time-tested processes and quality ingredients, Bo's Bagels has gained recognition for its crustier, smaller bagels. The shop produces about 3,000 bagels a day and plans to open a second location in Washington Heights.
Bagelfeld's, a Phoenix-based bagel shop, has been recognized by Bon Appetit as one of the best bagel bakeries in the US outside of New York. Owner Charles Blonkenfeld, a former caterer, developed a New York-inspired bagel that is crispy on the outside and chewy on the inside, adjusting the fermentation process to account for Phoenix's high temperatures. The shop offers a variety of classic and specialty bagels, along with a range of spreads. Bagelfeld's has gained a loyal following and supplies its bagels to local restaurants and cafes.
Sidedoor Bagel, a bagel shop in Indianapolis, has been recognized by Bon Appétit magazine as one of the best bagel shops in the United States. Known for their hand-rolled sourdough bagels and delicious bagel sandwiches, Sidedoor Bagel stands out as the only bagel shop in Indiana to receive this recognition. Owner Josh Greeson ensures freshness by baking the bagels right before scheduled deliveries and market times.
Bon Appetit released a list of the best bagel shops in the US outside of New York City, and three Bay Area bagel shops made the cut. Midnite Bagel in San Francisco, Chicken Dog Bagels in Bernal Heights, and Poppy Bagels in Oakland were all recognized for their unique takes on the classic bagel. While Berkeley’s Boichik Bagels has received national attention in recent years, it was not included on the list.
Bon Appetit has released a list of "The Very Best Bagels in the U.S.," featuring one bagel shop from Texas: Starship Bagels in Dallas. The shop, founded by bagel artisan Oren Salomon, serves New York-style bagels made in small batches with classic varieties and specialty shmears. Salomon's dedication to the traditional bagel-making process, including cold-fermenting the dough for at least 24 hours, has earned him acclaim. The list includes bagel shops from various states, with the majority from California.
Bakers across the US are taking bagels seriously, creating their own regional twists on the beloved NYC staple. Bagels are going the way of pizza, with shops creating their own regional twists on the beloved NYC staple. Bon Appétit has put together a list of the finest ones outside of New York and the tristate area. The rise in quality bagels in cities like Los Angeles, Washington, DC, Philly, New Orleans, Phoenix, Indianapolis, Hawaii, and both Portlands is drawing intense obsession and very long lines.
A wave of craft bagel shops is emerging across the US, with bakers approaching bagels with the same fervor as French pastry and sparking local obsessions that rival New York’s. Bakers are turning bagels into a special event and carving out space for something new to grow. They’re serving deliberately made bagels and attracting devoted fans with creative toppings and artisanal methods.