by gansie
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:
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