Being from northern New Jersey, being prejudiced on the subject of bagels (and pizza) is in my DNA. Going for my first experience at a franchised Brooklyn Bagel store in the Baltimore suburb of Pikesville, Maryland, I had very serious doubts of anything reasonably good.
My doubts were gone the minute I entered the door as there was the unmistakable bagel store smell. I also observed that nearly every table was occupied; a good sign and after breakfast too. My sampling was a poppy seed bagel, lox, cream cheese onion and tomato and coffee. Nice presentation of something that can be ruined by too much of anything. The bagel smell, taste and texture were about as perfect as I'm used to "up North". The owner, another bagel perfectionist from Long Island, explained the water processing to get the perfect taste of New York City water into the product. There is a lot of work that goes into one bagel and it turns out pretty good. I don't know if this particular type of franchise would work (or be appreciated) in Iowa or Nebraska, but I'm sure the uninitiated will be happy with their everyday ordinary Einstein and frozen Lenders.
|Preparing the bagels for the water|
|Self service soda, coffee and egg creams|
|Enjoying a bagel and a schmere!|