Enterprising bagel mavens in Maine should flock to flagels, a flattened version of a bagel that some connoisseurs consider the best in class. In fact, the New York Daily News proclaimed in an article last year that these were the best and tastiest of the bagel world. I wonder why they’re not more popular here? The name doesn’t roll off tongue and could be mistaken for a social faux pas that invariably happens in a packed room.
Montague Street (Brooklyn) flagels
The point is there’s a bit of bagel mania across the nation with major cities trying to earn top honors in comparison to the standard bearer of the greatness of New York bagels. I’m from New York and indeed I miss those specimens , which are as easily available as a pack of chewing gum. What’ makes them so good? The common conception is that it’s because of New York’s pure water (not so pure anymore) and boiled in so-called artesian pools. I think they’re good because they’re made with chutzpah, the kind dredged from the old Red Hook.
Excellent bagels sandwich at Cafe 158
