Bagels. They MUST be toasted and topped with butter ONLY. It’s not that I don’t like cream cheese, it’s that I vastly prefer the taste of butter.
Of course, this all gets thrown out the window if we’re talking about some kind of bagel sandwich. Then whatever I like gets thrown on that thing, and toasting is optional.
I’m the opposite. Bagels shouldn’t be toasted and definitely not used for a sandwich. Even breakfast sandwiches. Cream cheese or butter, maybe some lox, but an egg and cheese should go on a roll or the severely underrated English muffin. Gets in the way of a good bagel
It is hard to be overly picky about bagels unless you live in Manhattan. Crossing over to Jersey City immediately drops the quality. Venturing futher is just asking for trouble. I will happily eat the things that pass for bagels in the rest of the U.S., but one trip to the big city set the mark so high that I don’t try to for perfection elsewhere. The lowest mark I’ve sampled was set in Montreal where I thought a onion bagel bought straight from the bakery would be be lovely… but instead was a crumbly, bready disaster. Obviously the Québécois have different expectations of bagels than do New Yorkers.
Bagels. They MUST be toasted and topped with butter ONLY. It’s not that I don’t like cream cheese, it’s that I vastly prefer the taste of butter.
Of course, this all gets thrown out the window if we’re talking about some kind of bagel sandwich. Then whatever I like gets thrown on that thing, and toasting is optional.
I’m the opposite. Bagels shouldn’t be toasted and definitely not used for a sandwich. Even breakfast sandwiches. Cream cheese or butter, maybe some lox, but an egg and cheese should go on a roll or the severely underrated English muffin. Gets in the way of a good bagel
It is hard to be overly picky about bagels unless you live in Manhattan. Crossing over to Jersey City immediately drops the quality. Venturing futher is just asking for trouble. I will happily eat the things that pass for bagels in the rest of the U.S., but one trip to the big city set the mark so high that I don’t try to for perfection elsewhere. The lowest mark I’ve sampled was set in Montreal where I thought a onion bagel bought straight from the bakery would be be lovely… but instead was a crumbly, bready disaster. Obviously the Québécois have different expectations of bagels than do New Yorkers.