Bagel

  G Pol - New York Bagel · beatmap info osu! » beatmaps » G Pol - New York Bagel osu.ppy.sh https://osu.ppy.sh/beatmapsets/2533118#osu/5600680 완성하긴 했는데 슬라이드 이것저것 시도해보려다 너무 불맵된듯

For me I think starting with big pieces helps a lot. Something about breaking off a piece themselves tells their brain to chew vs suck. It’s a lot of practice gnawing on it and not getting much in their mouth at first, so it’s pretty low risk. You can do like a pancake, 1/4 bagel piece, piece of toast, etc. once you’re comfortable with that move to serving small pieces.

No lox, bagel and cream cheese, my MDR favorite?

File: 02d7259100c7ae7⋯.png (482.97 KB,577x433,577:433,ClipboardImage.png) >>24495824 customer: this roll is stale jewish baker: its a bagel customer this bagel is perfeck

Originally posted by Bagel: This place has literally become lusiana swamp. lasagne swamp?

... delicious Product Information The Everything Bagel is the ultimate New York...

... especially as it included a bagel for breakfast. Few pics from...

... Eggs, Asiago, Parmesan, Romano, Onion Bagel Croutons, Creamy-Cheesey-Garlicky-Peppery-Caesar Dressing ~ Steak Frites...

... in Arizona) (350$) ***yc.com (Bagel Shop Located in NYC) (200$...

... egg and cheese bagel and then a plan bagel with cream cheese...

Its some kind of Arabic tortilla/wrap. From Sausage Party, dude had beef with a Jewish bagel.

Its some kind of Arabic tortilla/wrap. From Sausage Party, dude had beef with a Jewish bagel.

Its some kind of Arabic tortilla/wrap. From Sausage Party, dude had beef with a Jewish bagel.

Looking for Bagel

... yaşındaki tenisçi. ilk sette rakibine bagel taktığı 1. turda ana sofía...

... with that was a salad, bagel with cream cheese, and two...

Originally posted by Bagel: I see it rather as a shame that WWII losers are still present on the world map. *takes notes*

Originally posted by Bagel: Please touch some grass. Dont wory if the things keap going the way they are you will touch the grass with your face and the cop on your neck.

Broomstick: I hear that the Sephardic Jews don’t combine fish and dairy. Don’t quote me on that. So they can’t have lox and cream cheese on a bagel. Pity.

.... mesela président cheddar ile yaptığım bagel topinginde, piştiğinde hızla eriyip ince...

ScienceBabe94 said: I was looking for some missing earrings last night and checked DSs toy… You can make bagel chips!

中央大のテニスサークル、liberty bellとsunny sideとgullとbagelの評判を教えてください

Jeff_Lichtman: But IMO, avocado toast is hardly worth being called a dish or a recipe. I make this once a week using a toasted bagel. I mash up the avocado with salt and lemon olive oil, then mix in a little chopped tomato and top it with bacon.

Decades. More of a bagel dog kinda guy

... "NYC Rats Caught Wrestling Over Bagel on Subway Tracks" https://www...

submitted by /u/Legend_of_the_Wind to r/mildlyinfuriating [link] [comments]

I’ve eaten a lot of bagels in my life. In Philly, NJ, and New York. Before they closed, I went out of my way to go to Korshak and wait in line for a bagel that was imperceptibly better than those I’d gotten other places. Frankly, I’m fucking sick of transplant NYers talking sideways about not being able to find a good bagel in Philly. Is this something I need to develop a palate for, like wine or cigars, or is this just really fucking stupid. It’s a boiled bread circle. Get over yourself. Am I a fucking pleb or what’s happening submitted by /u/TheArchitect_7 to r/PhiladelphiaEats [link] [comments]

seen a couple posts with lots of comments asking about the abrupt closure of all blazing bagels locations. here are some signs employees put up at the blakeley location. as a (former) shift lead at the blakeley location, this is ALL on upper management. they made it impossible to function smoothly. between the production department sending us expired product to sell (including produce and lox….. ew.), the astronomical prices for a mid bacon egg and cheese, and the emotional outbursts from the general manager and the CEO, the place was doomed. its a shame because the guy that founded it had a real passion for it, but leaving his daughter to be the CEO after he retired is what killed the place. she got her karma after firing almost 100 people from the production team overnight two weeks before Christmas. doing all of this while marketing themselves as a family owned business was hard to watch. submitted by /u/design8eddriver47 to r/redmond [link] [comments]

submitted by /u/gt1 to r/mildlyinteresting [link] [comments]

Like.... Not even close, bro. Not even in the same category. Wtf do I do with these? submitted by /u/GrnMtnTrees to r/mildlyinfuriating [link] [comments]

submitted by /u/sleepybaby915 to r/eggs [link] [comments]

submitted by /u/DonovanSarovir to r/StupidFood [link] [comments]

These are perfect loaf sourdough bagels recipe. They never look smooth, always have blisters, no matter how long I cold retard. What should I change? I make all sorts of sourdough stuff but bagels are very new to me so any tips are highly appreciated. submitted by /u/Diligent_Bass1910 to r/Breadit [link] [comments]

Amazing bagel, crispy on the outside and chewy/soft on the inside. But the filling was way too much bagel to filling ratio. Having tried Russ & Daughters it really highlighted the difference in quality of fish. Personally, sometimes less is more and I removed some of the lox. But the bagel itself was great! submitted by /u/romanarman to r/FoodNYC [link] [comments]

Last night, someone tagged the bagel shop that jd vance visited last month. I guess they also allegedly tagged some homes as well submitted by /u/slapstick_software to r/sandiego [link] [comments]

submitted by /u/RepresentativeLeg232 to r/boxingcirclejerk [link] [comments]

Credit: Fairmount Bagel, Montreal submitted by /u/MikeHeu to r/oddlysatisfying [link] [comments]

submitted by /u/Lauraizm to r/aww [link] [comments]

Guys. I read about some bagel combos I’ve never even thought of ordering in a thread here. https://www.reddit.com/r/FoodNYC/s/lM6CcQaEBl And I want a thread to reference back to. :) What is your go to bagel order? And I don’t know about you but my order changes depending on the bagel place I’m at. So perhaps share the bagel shop too? Mine is; a not toasted cinnamon raisin bagel with scallion cc with bacon and tomato at pick a bagel in Hell’s Kitchen. submitted by /u/917nyc917 to r/FoodNYC [link] [comments]

submitted by /u/Yancellor to r/oddlysatisfying [link] [comments]

First one is Brooklyn Bagel and Coffee, then Popup, then Apollo bagels I’d had absolute bagels on previous trip which was my favorite ny-style bagel experience submitted by /u/kmpham2013 to r/FoodNYC [link] [comments]

At McDonald's???? submitted by /u/ranalldayandallday to r/self [link] [comments]

I used the same recipe as before : https://thia.codes/newbagels.html twisted with dough improver (« Scratch Premium Dough Conditioner »), following the author’s advices on that matter : Flour : 100% (I use pizza flour with 14% protein, W=360) Water : 47,5% (instead of 50%) Instant yeast : 0,5% Salt : 3% (instead of 2,5%) Sunflower oil : 3% Packed dark brown sugar : 5% Dough improver : 2% I also swapped peanut oil for sunflower oil, I don’t know if it makes a difference or not. Process: 10 minutes kneading with dough hook (KitchenAid 7qt Heavy duty), 15 minutes rest, 5 minutes kneading by hand, 5 minutes rest, 5 minutes kneading with dough hook. 30 minutes rest. Weighing 150gr strands and shaping. Proofing for approx 1h30 (20-22ºC in my flat). 28 hours cold rest in the fridge (uncovered for the last 4 hours). I let them 1 hour at room temperature before boiling them with barley malt syrup (10 seconds on each side). I baked them on a perforated metallic pastry tray lined with parchment paper, in a 250°C static oven for approx 20 minutes (I poured hot water in a tray placed in the bottom of the oven, to create steam). It’s crazy how the dough improver makes the dough feel wetter and so much more workable (despite the drop in hydration). I think I improved my shaping too, the hole isn’t massive like it used to. Better twist, better lock, thanks to the dough texture being less stiff/dense. The crust and the crumb are perfect I am SO happy right now. The bagels are so good I can’t believe I just made those. I think the dough improver made the crumb lighter while still being dense and chewy. I will not change a thing to this recipe, it’s on point now !! submitted by /u/Good-Ad-5320 to r/Breadit [link] [comments]

First, let me start off by saying, if you're curious for more best of lists in NYC, you can subscribe to my food newsletter here where I send you the best restaurants, cafes, and happy hour deals directly to your inbox, 3x a week. That being said, you know you have too much time on your hands when you start going around the city to try different bagel spots to hold a fictitious bagel Olympics. However, I've finally settled on my top three picks for the best bagels in NYC. Let me know if you agree or think I'm completely off: 1. Brooklyn Bagel & Coffee Company – Big Bagels, Bigger Flavor Their bagels are not just oversized but literally an explosion of flavor. I had a Sesame Bagel, dark toasted with Scallion Cream Cheese, and literally couldn't believe my taste buds. Although the storefront seems old, this spot is def a gem and takes the cake at number 1. 2. Bagel Works Upper East Side vibes, Bagel Works is a throwback. What I love about this place is that the bagel is so even, chewy on the inside, slightly crisp on the outside, and generously sized. Like BB they have a variety of schmears so options pretty limitless. Had the Leo, more of a breakfast sandwich but well worth it. Comes in at a close second. 3. Kossar’s Bagels & Bialys – A Taste of NYC’s History Another oldie but goodie is Kossar’s on 367 Grand St. I didn't know this but they've been around since 1936. The bagels here are lighter and fluffier, and if you've never tried a bialy, I would def let Kossar’s Onion Bialy be your introduction. submitted by /u/Aggressive-Deal2407 to r/FoodNYC [link] [comments]

I recently tried Apollo Bagels in the East Village and WOW. It blew my socks off! I thought it was just another trendy spot but these bagels are probably the best I’ve ever had. I got the lox and the everything bagel is heavily seasoned (the way I like it) and sooo crispy. I was in shock when I first tried it. Has anyone else tried it? Thoughts?? submitted by /u/HippoInformal3291 to r/FoodNYC [link] [comments]

Where can I find a good toasted bagel in NYC? The famous places I’ve gone to look at me like I’m crazy when I ask for my bagel toasted. I tried Edith’s and Russ and Daughters. submitted by /u/KDuncx to r/FoodNYC [link] [comments]

submitted by /u/Flipflopsfordays to r/Sourdough [link] [comments]