The Best Bagel ?

[Snarf Zagyg]

Setting aside the fact that the best bagel is one you get to eat...

There is a correct answer to "Where are the best bagels from?" And the answer is not "Montreal". It is "Ess-a-bagel in NYC".

IT'S THE WATER!!!! - Every New Yorker, always.

 

[Piperken]

Reminded of this

 

[Umbran]

IT'S THE WATER!!!! - Every New Yorker, always.

As a Long Island boy, I will not dignify that with an argument.

 

[Snarf Zagyg]

As a Long Island boy, I will not dignify that with an argument.

"Is Long Island on Staten Island?" - Guy in Manhattan

 

[billd91]

IT'S THE WATER!!!! - Every New Yorker, always.

I hear it makes the best Flavor Aid.

 

[Umbran]

"Is Long Island on Staten Island?" - Guy in Manhattan

Quickly followed by Guy in Manhattan getting curbstomped by a punk from Queens and a dude from Brooklyn, (which are both on Long Island, for those of you not up on NYC geography, and their people would find being called a Staten Islander a mortal insult). A tough looking lady from the Bronx waits nearby, for the snobby Manhattanite to say something else foolish.

Anyone want to know more about the character of the boroughs of NYC, I recommend The City We Became, by N.K. Jemisin.

 

[Ralif Redhammer]

IT'S THE WATER!!!! - Every New Yorker, always.

Some now argue it's the Potassium Bromate. Not sure that, ahem, holds water either:

New York’s Bromated Flour Ban is Coming for Your Bagel and Pizza • YeahThatsKosher

Hat tip to @bagelambassador for bringing this to our attention. A bill that has gotten almost zero attention in the broader Jewish community just passed the New York State Assembly and Senate, and if Governor Kathy Hochul signs it into law, it could fundamentally change the texture, cost, and...

yeahthatskosher.com

I'm more inclined to think it's just that New York has had a tradition of bagel making for longer than most other places in the country. Practice makes perfect and all that.

 

[Umbran]

I'm more inclined to think it's just that New York has had a tradition of bagel making for longer than most other places in the country. Practice makes perfect and all that.

For longer, and with the largest urban Jewish community in the world judging the product of their cultural heritage. Not that bagel making is restricted to them, mind you - at Ess-A-Bagel earlier this summer, the folks working there were quite diverse, which is awesome.

 

[Umbran]

Oh, cool history...

Another reason for NYC's particular bagel qualities - the craft of making bagels in NYC was for decades in the early 20th century, controlled by a union - Bagel Bakers Local 338. As machines for making bagels gained dominance in the latter half of the century, the Union faded.

Also, as time has gone on, bagels increased in size. They used o be little, 2 oz. things, growing to 3 oz. by 1915. By 2003, typical bagels were clocking in around 6 oz.

 

[Silam]

Without turning it into a full sandwich, I've always been a fan of butter for a topping.

Turning it into a full sandwich, tuna salad is excellent, salmon with onion, tomato and capers is excellent. A BLT on a bagel is excellent. Montreal smoked meat and yellow mustard is a St. Viateur classic. As is their marinated eggplant, lettuce, goat cheese, sun-dried tomato and pesto sandwich.

As for stuck to the bagel itself, the rosemary and sea salt from St. Viateur is a standout. Sesame, onion, and poppy seed are all excellent options. Best kept separate, though, the Everything Bagel is a sometimes treat and can easily go too far.

I’m partial to Fairmount myself, but that still leaves St Viateur with a very respectable silver medal… and all of NYC fighting for the bronze

As for toppings, cream cheese is a good minimalist choice. Smoked salmon on top of that is a classic of course. I think an underrated combo is cream cheese plus a slice of tomato (with salt, needless to say).