Quote:
Originally Posted by Leto
But what is a NYC bagel like? are they thick and puffy? thinner and dense? boiled in honey water? What makes 'em authentic? :
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They're not humongous like an Einstein bagel, they're not too small like a Lenders bagel. They're just right. I don't know how they're made but I don't think the water contains any sweetener.
They're soft and ever-so-slightly chewy on the inside, crisp but not hard outside.
They're allowed to be consumed with butter or cream cheese along with scallions, onions and/or smoked fish. And don't forget: Toasting a bagel is a crime.