Burns My Bacon: It’s What’s Inside That Counts
I was a very plain and picky eater growing up. I ate two kinds of bagels: plain and cinnamon raisin. Back then, I didn’t even use cream cheese, just butter.
Eventually I branched out, jumping right into everything bagels with cream cheese, (extra cream cheese). When the whole grain wave hit I made the move toward multi-grain and whole wheat bagels, but I desperately missed the adorning seeds.
While visiting BS in Brooklyn he showed off a neighborhood bagelry, Bagel World, that sold whole grain seeded bagels. I was pumped, hoping that the trend – like all trends – would travel outward from New York.
And why the hell not. Whole wheat is not a flavor, it’s a base. Put some fucking seeds on it.
But then I saw something even better: Seeds inside the dough!
I can’t say I love the new coffee shop, Tynan, just a block away from my apartment, but I was impressed with their bagel provider. Upon slicing in half an everything bagel I saw poppy seeds IN the bagel, not just on the outside.
And why the hell not. Seeds notoriously fall off when slicing and toasting and schmearing. Could you imagine glorious interior bites of coarse salt, sesame seeds and poppy seeds?
So until I find a pumpernickel bagel (my current grain of choice) with exterior and interior seeds, all other bagels will burn my bacon.