Well the hole in the middle makes bagels particularly not suited for vertical slicing.
Then the whole “I am just not going to slice it but rather make vertical cuts and fill every single cut with cream and meat” turns it into a gigantic calorie bomb. Regular bagels are already pretty heavy, but this takes it to a new level.
That reminds me of the “shameless bakery” in Brooklyn, which served icecream sandwiches containing not one but three scoops of ice-cream, held together by two enormous cookies. Or Carnegie deli pastrami “towers”.
Look. If you're going to make a bagel sandwich, there's only one cutting method. Horizontal long cut, fill with mayo, ham, bacon, cheese, egg, butter, and then slice once vertically in the middle. This gives the ideal two-part breakfast sandwich and allows the cheese to melt down the vertical part. If there's too much surface area you get too much other ingredients and the balance is thrown off. Plus you have to be able to eat this monstrosity one-handed while running for the bus.
I'm not sure about vertical slicing - but I've recently started doing a double horizontal cut in my thicker bagels - creating 3 slices for toast or a club sandwich.
Yeah, I spent the first 24 years of my life in St. Louis and have no memory of ever encountering this, although I was kind of a shut-in so maybe I was just out of touch.
Beigels in the UK are generally a much simpler, more traditional creature than in North America, where they seem to tend to become, from a British beigel-lover's perspective, something quite monstrous. A great beigel is like a great croissant - perfect in its simplicity. A beigel should have a crisp, golden crust, and sufficient chew to leaves your jaws feeling exhausted. The filling should highlight these these attributes and not dominate them. Beyond that its just not a beigel.
Tip: Best beigel in London are to be found - no not in Beigel Bake! - in Sharon's Bakery (Edgware and maybe elsewhere) or Carmelli's (Golder's Green).
I think you'll find that it's often spelled beigel on the other side of the ocean, as per example of the UK's most famous Jewish bakery [1]. The cockney Yiddish community in London's East End who introduced beigel's pronounced them with a strong I (pasekh tzvey yudn) rather than an EY (tzvey yudn), and so the word was transliterated as bEIgel as per a German orthography (as in Eisenhower).
> I'm reasonably certain that British bagels are identical to American bagels.
Even despite everything I just said about simplicity, British beigels lack the malt commonly used in American 'bagels', and the honey used in Montreal ones. So no, they are categorically not identical to American 'bagels'.
24 comments
[ 1.4 ms ] story [ 66.5 ms ] threadThen the whole “I am just not going to slice it but rather make vertical cuts and fill every single cut with cream and meat” turns it into a gigantic calorie bomb. Regular bagels are already pretty heavy, but this takes it to a new level.
That reminds me of the “shameless bakery” in Brooklyn, which served icecream sandwiches containing not one but three scoops of ice-cream, held together by two enormous cookies. Or Carnegie deli pastrami “towers”.
This is gross.
Here’s the recipe:
Look. If you're going to make a bagel sandwich, there's only one cutting method. Horizontal long cut, fill with mayo, ham, bacon, cheese, egg, butter, and then slice once vertically in the middle. This gives the ideal two-part breakfast sandwich and allows the cheese to melt down the vertical part. If there's too much surface area you get too much other ingredients and the balance is thrown off. Plus you have to be able to eat this monstrosity one-handed while running for the bus.
https://www.allrecipes.com/recipe/72102/salt-and-garlic-bage...
https://kiwicornerdairy.com/abe-s-bagel-crisps-marmite-150g
Tip: Best beigel in London are to be found - no not in Beigel Bake! - in Sharon's Bakery (Edgware and maybe elsewhere) or Carmelli's (Golder's Green).
You trying to start a war between Montreal and New York?
I think you'll find that it's often spelled beigel on the other side of the ocean, as per example of the UK's most famous Jewish bakery [1]. The cockney Yiddish community in London's East End who introduced beigel's pronounced them with a strong I (pasekh tzvey yudn) rather than an EY (tzvey yudn), and so the word was transliterated as bEIgel as per a German orthography (as in Eisenhower).
[1] https://en.wikipedia.org/wiki/Beigel_Bake
> I'm reasonably certain that British bagels are identical to American bagels.
Even despite everything I just said about simplicity, British beigels lack the malt commonly used in American 'bagels', and the honey used in Montreal ones. So no, they are categorically not identical to American 'bagels'.
So now you know.