In the tiny country of Denmark, best known for its abundance of slim dark bread, I couldn’t believe my eyes when I saw signs for bagels. During my four days in Copenhagen I ate plenty of browned rye bread—on its on, with butter, with garlic aioli, with smoked herring, with strong, old cheese—so please don’t judge me for wanting to see how the Danes produce this New Jersey staple.
We ordered The Bagel Co‘s version of an everything bagel, studded with pumpkin, sunflower, caraway and sesame seeds. While the crust was softer than I’d like, the crunch of the large seeds helped add that bit of texture that I crave with a bagel. But what I absolutely adored was the schmear: pesto cream cheese, lightly herbed and plenty creamy.