By Siobhan Downes on Stuff…
Aside from perhaps pizza, no food is more beloved in New York than the bagel.
These boiled-and-baked rings of dough make for the perfect portable breakfast, with a huge variety of spreads (or “schmears”, to use the local lingo) and toppings to choose from.
But I’m all about the classics, so on a recent trip to New York, I couldn’t leave without scouting out the city’s best salmon and cream cheese bagel.
The Dish:
The bagel, which originated in Poland, arrived in New York City with Jewish immigrants from Eastern Europe in the late 19th century.
Many settled on Manhattan’s Lower East Side, and by 1900, the neighbourhood was packed with bakeries. A union specifically for bagel bakers was even formed, to safeguard their methods.
Read the full story on Stuff here.
