By Zack Mink
I love bagels. Fresh, warm, crispy, chewy, and loaded up with toppings. There’s really nothing like a bagel on a Saturday morning, or a bacon egg and cheese on an everything bagel.
That being said, I have very strong opinions when it comes to bagels. I don’t like sweet bagels – no cinnamon raisin, no chocolate chips, and especially no blueberry. I also don’t think those flavors should be mixed into cream cheese.
Recently, I went to a local bagel shop to get my classic order. An everything bagel with cream cheese, lox, tomatoes, capers, and green onions. The perfect blend of savory, salty, squishy, and crunchy, topped with that final half of a freshly toasted bagel. I ordered with difficulty as they looked at me with confused eyes. They questioned my order as if it was a long math equation, wondering how to make my bagel as a sandwich.
I waited despite the line being long, only to discover that my bagel was served to me with all of my toppings on one half, and a completely plain, dry, other half. No cream cheese, no butter; nothing. This made me question myself. Was my order complicated? Is a bagel sandwich a crazy thing to order?
I ate my unsatisfying bagel with these thoughts running through my head, finally coming to the conclusion that no, I’m not crazy. Bagels are sold all over the country, and the world typically, as a sandwich with both sides encasing the toppings. This open-faced, half-filled with toppings, half-plain bagel was in fact not the status quo.
Not only was I not satisfied with this bagel, but the bagels in Humboldt generally do not satisfy me. Coming from Los Angeles and the Bay Area, I’ve had the privilege of eating a truly fantastic bagel. Crunchy on the outside, fluffy and chewy on the inside, light yet filling, served as a sandwich.
My opinion is that bagels in Humboldt don’t hit the same. Maybe I have high standards, or maybe something is just objectively not as good as it could be. Either way, my search for good bagels continues. Maybe I’ll learn to make them myself and go above and beyond, or maybe I’ll find that one bagel that just really hits the spot.
Be First to Comment