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A Whole lot Of Everything | by Deux Doited Photogs
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A Whole lot Of Everything

In theses days where chains like Einstein and Breugger's churn out lackluster overly-bready balls of dough that double as bagels, we forget what a true prize the PERFECT bagel really is.


Linda, a freakishly good baker, attempted the bring all the elements of the perfect bagel together. The chewiness, that very subtle sweetness, that perfect thickness and well, just that certain special taste that separates the bagel from ordinary bread.


These were awesome. Made over 2 days, boiled, seasoned on both sides (I hate when they are season only one side) then baked to golden goodness. These hit their mark.


They bagels brought me back to when I was a kid where my parents would send me on my BMX bike with $8 bucks in my pocket to pick up a bakers dozen, Philadelphia cream cheese and Norwegian lox at the bagel shop next to Beth El Temple. I don't know about congregation at the temple, but I if were them, I would have put the dradel, manischewitzs and praying aside for a little to sneak over for one of these genuine articles. They were THAT good. Along with Scotto's pizzeria, this was our neighborhoods institution. Everyone looked forward to them on the weekends. The lines were out the door.


This memory really came to fruition as the butter melted from the still warm bagel dripped down the side of my hand. So chewy. So light. So tasty. YUM. Man, these were good. Really good. I am already looking forward to an encore performance.

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Taken on August 1, 2010