Everything You Wanted to Know About Everything Bagels

Everything bagels, at GTBagel, morphed! Thank you Professor Richard Diamond for bringing it to my attention:) Richard is a Law Professor at Georgetown University Law School, a bagel aficionado, regular customer, and when he takes the time to shoot me an email, I listen. In his words,

I LOVE your bagelry. I buy them by the dozen at the store off River Road. And, I would know a good bagel. I am from NYC, where all the bagels used to be boiled first and blueberry and raisin bagels were considered heresy. But, I have one problem. It is your “Everything” bagels. You do not really have everything bagels. What you have is “multi-seed” bagels. There is no onion, no garlic, no salt. And, consequently, they taste drab. I always thought that the people who thought up everything bagels did it to use the left over toppings for all the other bagels. That is why they always had a little of everything. It would not take much, just a hint of onion or garlic. But, I am getting desperate. I have now switched totally to onion bagels and life is just not complete. Would you consider changing your topping on everything bagels?

Your ardent fan, RD.

We put all seeds on the ET bagels, but onion was definitely missing. After thinking about why we decided to leave off the onion, we remembered…we use chopped onions whereas in NYC, for the most part, bakers use minced onions which are less expensive and more granular. Chopped onions tend to burn on ET bagels because they’re more exposed. Chopped onions on “onion” bagels are perfect. At one point we decided baked, chopped, onions were too dark and flavorless. We don’t bake as many garlic & salt bagels so there are typically more poppy and sesame seeds on ET bagels. Are you guys following me? We use left over seeds from the other bagels for ET bagels.

Seeds on the bagels are very important. It’s not as easy as it looks to balance the seed flavors on an ET bagel. It doesn’t work to throw together the stray seeds from poppy, sesame, onion, salt, & garlic bagels because we don’t use the same amount of seeds or bake the same amount of bagels for the different varieties. Frankly, I cannot believe I’m writing about this, but let me tell you, when you eat an imbalanced ET bagel, it will tick you off. We are adding a little more salt & garlic, cutting back on the poppy (poppy tend to hog space on the bagel & the other seeds don’t stick…how about that)? We’ve added chopped onion. Yes, I believe the flavor sensation is potent yet well-balanced.

I hope Richard’s pleased. I know I am. Fact is, we have to continually stay conscious of the process to make sure our ET bagels don’t get morphed. If you want a great pleasure sensation, try a scooped whole wheat ET with lox, cream cheese, red onion, & tomato.

Thank you Richard Diamond. We love you.

P.S. Stay tuned for the date and time for the "New Everything Bagel Party.

Views: 201

Tags: bagels, chopped, everything, onions, perfect, poppy, seeds


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Josh Hersh on May 27, 2010 at 9:39am
I really like your transparency and willingness to really listen to customer input and then ACT on it. Impressive! I'm taking a trip to DC in August..maybe I can stop by and try some of your bagels!




Social Wine Club for Craft Wineries


GrubHub: Hotel guests rely more on local restaurants

Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More

GHIRARDELLI® — Premium, Indulgent, Versatile
81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.

Tweet this: What did your #FirstJob teach you?

Team work, multitasking and customer service are among the lessons restaurant employees learn early on.  -More

Many contenders are seeking to become a breakfast champion

Yum Brands, Burger King and others see big potential for growth and profit in breakfast as consumers move away from cereal, b -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

McDonald's Reports Second Quarter 2014 Global Comparable Sales Flat

Global comparable sales were relatively flat, reflecting higher average check and negative guest traffic in all major segments - Consolidated revenues increase of 1% (1% in constant currencies), benefiting from expansion

Huddle House Diner Franchise Expands Into New Jersey

Huddle House recently announced its 10-unit deal in Long Island and has now signed an agreement with an experienced multi-unit investor to build six restaurants across the bridge in Northern New Jersey. Huddle House previously extended only as far as West Virginia and Pennsylvania.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service