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: 187

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

Comment

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!

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

CROWD FUNDING

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 TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service