An Early Morning Bagel Trek


Ariel made a 30-mile round trip this morning for fresh bagels from Bagelstein's. Up until about six weeks ago that would have been unheard of in my household. However, after being introduced to the authentic Jewish bagel by Ed Brill, a friend of mine who lives in Chicago, it is worth the time and the effort.

Ariel made a 30-mile round trip this morning for fresh bagels from Bagelstein's. Up until about six weeks ago that would have been unheard of in my household. However, after being introduced to the authentic Jewish bagel by Ed Brill, a friend of mine who lives in Chicago, it is worth the time and the effort.

I learned on a recent visit with Ed that real Jewish bagels are boiled for a minute or so prior to baking. As a result the texture is light and chewy all at the same time. It toasts up perfectly and it's hard to eat just one. Seems like a simple step, but most bagels aren't prepared this way not even Einstein Brothers (sorry for the letdown!). And goodbye Sara Lee! They just don't compare.

Ariel's become a bagel convert as well, thus her willingness to make the early morning trek. (I've made the previous two bagel runs, albeit not at 6:30 am.) A simple Sesame with a schmeer of plain cream cheese is our favorite. I include lox when I'm feeling adventurous.

There may be other bagel places in Dallas that serve the real deal, but I haven't found it yet (if you know of any, let me know). And short of making the bagels myself (I'm not that ambitious <yet!>) I'll have to coordinate a weekly trip to Bagelstein's.

Posted: Thu - July 7, 2005 at 05:38 PM          

©