Bagels are a unique food because there are so many rounded breads with holes in the middle that claim themselves as members of the family. Those who have lived in the various regions of the United States that boast more dense Jewish populations, however know that there are bagels, and there are unsweetened donuts. The way you can tell the difference is that eating one you have those tingly yummy in the tummy sensations, and when you eat the other you have that “there, now I’ve eaten something” sensation.
A good, authentic bagel is crunchy on the outside and fresh bread fluffy on the inside. This is obviously only a quality that can be achieved in a bread when it is fresh, so the odds of achieving it from a frozen product is not likely at all. If you’re thawing your bagel, its a virtual guarantee that you’re having an unsweetened donuts for breakfast.
I grew up in a subset of Ft. Lauderdale, and if there is one thing that is true about its populace is that it’s pretty much been completely absorbed by the retired populations if the Northeast. They brought their accents and their irritability, but they also brought their bagels. Warm, soft, delicious bagels! So, I suppose I’m a bit of a bagel snob, so no frozen Lenders frozen bagels for me.
There is an exception to the frozen bagel rule, though. They’re called Ray’s New York Bagels, and they come damn close! The genius of them is that they are frozen not quite fully cooked. So , when you stick them in your toaster oven, they thaw and finish cooking leaving the middle light and fluffy. They’re a little more expensive, but if you don’t have an authentic deli from which you can get your bagel fix, Ray is the way to go.
See you Saturday for National Hamburger Day!
