The NYC bagel mava is boiling and ready to throw some dough down. The reason for their displeasure? A recent New York Times article Claiming that “the best bagels are in California.”
“I am looking personally. If California wants to go head-to-head with me, I’m ready, ”said Bagell-man Scott Rossillo, 55, owner of Park Slope, Brooklyn. Bagel Store.
Rosillo states that the Big Apple’s bagel superiority goes beyond New York’s famous cool waters, which weaken gluten and increase chueness.
“Water is important, but it can be emulated worldwide,” Rossillo told the Post. “It’s love that we get down to our bagels.”
Rossillo, who grew up behind the Beck City bagels in Gravesend, said he is the recipient of the training to “go back at least 100 years. It’s not good fun; bagels are my life.”
The California upstart may throw its hat into the (carb-crammed) ring, but West Coast residents aren’t buying it either, said shoppers in Manhattan shoppers Zabar and A-A-Bagel.
“Every day, we ship hundreds of bagels to California,” Ess-a-Bagel COO Melanie Frost, whose aunt started a family-run business in 1976, told The Post. The bagels at the store, which houses three Manhattan outposts, are rotated by hand daily and cooked on the premises.
Frost said, “They can’t get close to the New York bagel.
“California, stick to avocado toast. You know that’s the best.”
43-year-old Veteran Scott Goldshine of Zauber also observed a western migration of his cargo: “We ship the bags to LA, but I have not yet heard of LA shipping bagels for us. New York is nothing like the bagel. “
It is true that maybe, at least one bagel expert takes a more measured approach. He is happy to see knowledge and taste like velvet cream cheese.
“I think it’s about time,” said Adam Pomerantz, 53 Murray’s Gardens And Leo’s bagels. “For years and years, you cannot find a decent bagel outside New York. Looking at the pictures, he has a nice shine, a nice crust. I like them. I think it would be good for us to be able to bring New Yorkers a quality bagel – the food of our souls – outside the city. “
Does he think the Big Apple should abandon its bagel crown?
“Definitely not,” Pomerantz said. “New York City and Bagels go together. Getting a bagel in New York City is a special experience. “
The descent is, after all, deep. According to “The Baghel: The Most Surprising History of a Modest Bread“By Maria Balinska, our favorite vessel for the Salmon-i-Shimer was probably sent as a pretzel from Germany to Poland in the 14th century. Once, they evolved into the center-sacred approximation of a modern-day bagel. 19 Eastern European Jews landed him in Manhattan during the great migration of the 20th century.
‘New York City and Bagels Go Together.’
While the rainbow and everything bagels are modern interpretations, the best is still rolled into the doughy OS by the newest arrival of our city. And, maybe, some magic originates from that.
“We have an immigrant community after passing the torch and raising this esoteric skill,” said co-owner Peter Schelski of 42 years. Schelsky’s Brooklyn Bagels. “It was recent Filipino immigrants and then the Thai population. Now, there are Mexican rollers. “
As for his claim of left-coast bagel superiority, Schelsky is not breaking a sweat: “A friend of mine from the Bay Area gave me the link, and he wrote, ‘You see it?’ I replied, ‘LOL. Bull – – t.’
“My first reaction was just that. Now I am accepting that one or two places [in California] One can do a proper job. But, above all, it is like making good Matz Ball Soup for the Vatican. “
44-year-old Louise Spada, Schelsky’s business partner, was added: “To say they weigh New York’s bagel?” that is ridiculous.”
– Additional reporting by Tamara Beckwith and Suzy Weiss
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