If you have lived within 40 miles of NYC and developed a love of those bagels then you know one of the great truths in life, when you move away you lose that. It is rare, but occasionally I will taste one that reminds me of home. I have had my father ship bagels to me, or bring them when he visits.
They are usually a day or two old by then and have lost that ‘just out
of the oven’ appeal.
As a child, I can remember the weekend bagel ritual. My Dad was an early bird and would run out at 7:30 or 8:00 in the morning and come back with a big bag of still warm bagels. We would have plain, salt, cinnamon raisin, egg, blueberry, and every-seed – but the every-seed had to go in a separate bag because that flavor would contaminate the other bagels.
It is amazing how food can capture so many memories. I can close my eyes and be in the bagel shop. I remember waiting in line – vividly. There are so many things in life I have forgotten, things that are blurry. But I remember the bagel shop.
All these memories came back when I discovered a Chow recipe for bagels. The author was lamenting the fact that although bagels are everywhere, they are not really the same as a proper NYC bagel. There is also a nice piece with some great photos.
Try it – you might like it.
