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best bagel in the city is in park slope...says seriouseats.. — Brooklynian

best bagel in the city is in park slope...says seriouseats..

belzjm
belzjm
edited November -1 in Park Slope
if you scroll down, you will see that the "ultimate victor" is bagel hole at 400 seventh avenue...

http://newyork.seriouseats.com/2009/10/serious-eats-finds-new-yorks-best-bagel-1.html

windsor terrace's, terrace bagel got high marks also.
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Comments

  • snarkslope
    snarkslope
    The best bagels are here:

    Bake City Bagels
    (718) 339-0800
    357 Ave X (Gravesend)
    F train to Avenue X

    The bagels are not big doughballs like they sell at La Bagel Delight; they are made authentically and properly, boiled before baked, with a crusty outside and just enough chewiness inside. They also sell flat bagels ("flagels") -- the everything one is awesome.
  • carnivore
    carnivore
    snarkslope wrote: The best bagels are here:

    Bake City Bagels
    (718) 339-0800
    357 Ave X (Gravesend)
    F train to Avenue X

    The bagels are not big doughballs like they sell at La Bagel Delight; they are made authentically and properly, boiled before baked, with a crusty outside and just enough chewiness inside. They also sell flat bagels ("flagels") -- the everything one is awesome.
    Bagel Hole (the one mentioned above) has traditional sized bagels, not the oversized crap they sell at La Bagel (I actually blame Ess-A-Bagel for NYC bagel size inflation over the past 15-20 years). Bagel Hole bagels are boiled, crusty and chewy, and are really the platonic ideal of the bagel form.
  • voodoonyc
    voodoonyc
    Carnivore wrote: the platonic ideal of the bagel form.
    Nice! For the record, I completely agree. Ess-A-Bagel sucks and H&H are too sweet and too big. Bagels should be dense and chewy. Bagel Hole rocks.
  • joehill
    joehill
    the bagels are awesome at bagel hole, but it's a bummer they don't have a grill for eggs, and just crack eggs into some tupperware and heat it up in the microwave.
  • carnivore
    carnivore
    VoodooNYC wrote: [quote=Carnivore]the platonic ideal of the bagel form.
    Nice! For the record, I completely agree. Ess-A-Bagel sucks and H&H are too sweet and too big. Bagels should be dense and chewy. Bagel Hole rocks.
    Agreed on all points! Especially the H&H Bagels being too sweet thing. H&H's only real claim to fame was being the closest place to get bagels near Zabar's. If they had been in another location, no one would have ever heard of them.
  • mpmav1
    mpmav1
    Carnivore wrote: [quote=snarkslope]The best bagels are here:

    Bake City Bagels
    (718) 339-0800
    357 Ave X (Gravesend)
    F train to Avenue X

    The bagels are not big doughballs like they sell at La Bagel Delight; they are made authentically and properly, boiled before baked, with a crusty outside and just enough chewiness inside. They also sell flat bagels ("flagels") -- the everything one is awesome.
    Bagel Hole (the one mentioned above) has traditional sized bagels, not the oversized crap they sell at La Bagel (I actually blame Ess-A-Bagel for NYC bagel size inflation over the past 15-20 years). Bagel Hole bagels are boiled, crusty and chewy, and are really the platonic ideal of the bagel form.

    Bagel Hole bagel's are this great. However, only when fresh. If they are old, they are horrible. I wish they had more quality control.... because I do love the good fresh bagels.
  • smarthairstudio
    smarthairstudio
    happy to see my favorite Terrace Bagels representing! I haven't been to Bagel Hole in a while, but Terrace owns my heart
  • carnivore
    carnivore
    Flexichick wrote: happy to see my favorite Terrace Bagels representing! I haven't been to Bagel Hole in a while, but Terrace owns my heart
    Terrace Bagels' only flaw is that the bagels are too big. I like their mini bagels better. They're closer to the true original bagel size.
  • henrycurtis
    henrycurtis
    In my opinion, bagels should almost always be cut in thirds (to be thinner) and then toasted. An Ess A Bagel is edible that way, and pretty decent). But almost any bagel is enhanced that way.
  • julius orange
    julius orange
    Am I the only one who likes La Bagel Delight? Sure the name sounds like it came from someone who failed third grade french, but I love those bagels. Actually, I think it's the only place I've been to now that I think about it. I was going to try Bagel Hole but someone told me it was awful, but it looks like you guys think otherwise so I'll have to actually try it sometimes.

    So what makes a good bagel? I was born Jewish, so I should know this. But I was also born in Virginia.
  • onehandedreader
    onehandedreader
    I blame this thread for making me go to Terrace Bagels for lunch.
  • bkchickie
    bkchickie
    I'm a Bagel Hole fan! I only wish that they weren't so far down in the slope, and that Blue Apron got a bigger order every Saturday!

    That said, LBD ain't bad.
  • belzjm
    belzjm
    you just made my day...i had NO IDEA blue apron carried bagel hole!!

    i really don't go to blue apron nearly enough...i should change that...
  • doldrums
    doldrums
    Bagel hole bagels are great. They are what NY bagels used to be, small, crunchy on the outside , soft with a slight malt taste inside. Not the tasteless bagel on steroids topped with mounds of toppings that many younger NY'ers or transplants have come to have identify with quality.
  • easilyfound
    easilyfound
    Bagel Hole bagels are the best in this neighborhood, but you have to make sure that you ask for a well-cooked bagel because too many times I've gotten a bagel that is not well cooked and crunch.

    But the best bagel I've had is a bagel from Murray's Bagels in Chelsea. Big. Chewy. Delicious.
  • booklaw
    booklaw
    Julius, the method of bagel cooking completely changed a couple of decades ago, when someone invented a new machine or process that avoided the need to boil bagels before baking them. The result is an explosion of Italian delis which sell huge, bloated, soft-like-white-bread bagels.
    Bagels were previously made exclusively by members of the bagel-makers union, using the traditional boiling and baking method, and also (I'm told) using a couple of additional ingredients (like malt, I think) that are rather expensive and so are not used by the aforesaid delis. The traditional bagels were crisper on the outside, and chewier on the inside, than La Bagel Delight's. They were also much smaller. Try Bagel Hole's. I don't know whether they are exactly the same as the traditional, but they are a lot closer.
  • julius orange
    julius orange
    I'm sold. I'm going to try Bagel Hole. I do know that bagels are supposed to be boiled. I once bought bagels in a supermarket in London, and it was literally just ring-shaped wheat bread.

    But to their credit, they do boil the bagels at La BD. In the back you can look through the window and watch them put them in the big pot to boil. Unless that's a rouse.

    Also, I think at some point in the early 90s every item of food in this country got bigger and supersized. A bottle of coke used to be 12oz.. Now they're 20. If they're going to increase the size of food, they should also increase the subway and airline seats at the same rate.
  • snarkslope
    snarkslope
    I TOLD you the best bagels are at Bake City! That's where the Bagel Hole guy perfected his craft!

    http://tinyurl.com/y9q57vy
  • davefabian
    davefabian
    They were on the teevee this AM I guess because as I was going in there to get my everything bagel with a bit of butter on it, the ABC news van was parked outside with reporters talking to the owner...
  • carnivore
    carnivore
    snarkslope wrote: I TOLD you the best bagels are at Bake City! That's where the Bagel Hole guy perfected his craft!

    http://tinyurl.com/y9q57vy
    Have you tried both?

    I must admit, I've never tried Bake City, but my family has been getting bagels from Bagel Hole since I was a kid, and for me, they are the gold standard. If you've tried both and think Bake City is better, I'll definitely give them a try.
  • 8thandprez
    8thandprez
    I actually really like Brooklyn Bread's bagels. Flat, dense, and chewy. Mmmm.

    Bagel Hole is good too, but I can't get past their arcane service limitations: no cutting bagels, no toasting, etc.
  • willregistersoon
    willregistersoon
    IMO, the sign of a good bagel is one that does not need any toasting whatsoever, crunchy on the outside, fluffy on the inside, and yes not too big. The tricky part is how long the bagel will retain those qualities after coming out of the oven. Most bagels can be revived by toasting.

    Bagel Hole's are incredible bagels when fresh - meeting all those qualities. One of the top two I've had. The problem is they do not stay that way for long, and after a short period of time, they are almost inedible. Also for some reason (maybe the density), toasting Bagel Hole's bagels does not do a great job of reviving them.

    I once got a few dozen from them for a party, and by the time the guests cut into them (not long after I picked them up), they were like rocks. That really turned me off.

    That said, I still like La Bagel. They are not ideal, but they have high turnover, and the chances of getting one right out of the oven and still hot is very good. The best strategy in any bagel store (or any bakery actually) is to ask them what's hot.
  • santa
    santa
    BERGEN BAGELS!!!!!!!!!!!
  • carnivore
    carnivore
    Santa wrote: BERGEN BAGELS!!!!!!!!!!!
    :roll:
  • marku
    marku
    BAGEL HOLE! I love there TUNA SALAD too.
  • mougar
    mougar
    Carnivore wrote: [quote=Santa]BERGEN BAGELS!!!!!!!!!!!
    :roll:

    They're so big and light and fluffy, like wonderbread formed into the shape of a bagel. They're amazing! Definitely the best bagel place in Park Slope.

    Carnivore's head explodes in 3 .... 2 .... 1 ....
  • carnivore
    carnivore
    They make bagels for people who don't even know what bialys are.
  • sharpie
    sharpie
    Line was well out the door this past Sunday at Bagel Hole, must've been the effect of the NY Mag article. I was surprised, however, that they didn't have it hung up in the store or even mention it on a sign.
  • eggcream
    eggcream
    I gave Bagel hole another try this weekend and it still stinks. We both ordered sesame with butter. First, it was drenched in butter. Second it was hard, not firm, or stale on the outside and disgustingly chewy on the inside. Maybe their plain unadorned bagels ( as in the review) are good but who really orders that. The size and taste are like Lenders.

    Anyway, I thought this was an interesting topic considering Bagel Hole doesn't toast.

    Should Bagel Shops Charge For Toasting?

    Some bagel shops will toast your bagel; others won't. But if a bagel shop is willing to toast, should they charge you for the privilege? Brownie of Blondie and Brownie gets her morning bagel from Lenny's in Rockefeller Center, but found that they were charging 25 cents extra to toast it—an offense she finds unconscionable:

    As a bagel consumer that's paying 1.00 for the bagel then 1.50 more for just the cream cheese, you can't do me a steady and pop that sucker into the toaster for me? Shouldn't toasting by the inalienable right of a bagel buyer?

    Presumably, Lenny's is charging for the time and toaster real estate that your bagel takes up during the morning rush; of course, it's their right to set whatever policies they wish. But I'm inclined to agree with Brownie. If a shop has a toaster, it should be willing to toast. Charging for toasting is like charging more for a well-done burger, since it takes up more time on the griddle—a real affront to the customer.

    What do you think? Have you ever seen a shop that charges for toasting? And what do you think of Lenny's decision to do so?

    http://newyork.seriouseats.com/2009/10/should-bagel-shops-charge-for-toasting.html
  • cristina
    cristina
    ^is sending a bill to eggcream because of this post. Too long . You have toasted my brain for an extra few seconds :-)
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