it's true, i remember

How is that a "new spin"? That has been a common staple for decades... Take it from someone who worked in 2 of the most famous delis in DC, and has been to "Corned Beef Row" in Baltimore countless times...

It's not the water... That's a myth. It's that they boil the bagel before baking. It's what gives them that "crust"...

The length of time they are boiled also makes a difference...

"Short boil: 30–60 seconds per side yields a crusty yet chewy bagel
Long boil: Inhibits rising, resulting in a denser interior and thicker crust

NPR
Chew On This: The Science Of Great NYC Bagels (It's Not The Water) : The Salt : NPR
May 21, 2015

citypass.com
New York Style Bagel: What Makes it Unique and Top Dining Spots
Sep 22, 2022 — Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.

en.wikipedia.org
New York–style bagel - Wikipedia
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

allrecipes.com
We Finally Figured Out the Secret To New York Pizza and Bagels
Oct 22, 2023 — The Key to a Real New York Bagel New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

ecoamical.com
The Art of Bagel-Making: Boiled, Baked, and Better for the Planet
Aug 8, 2023 — Boiling bagels give it's distinct chewy and dense texture. It helps it create a thin, slightly crispy texture when you boil it for 30-60 seconds on each side it also contributes to the bagel's shiny appearance. Boiling also prevents over expansion to keep its unique shape."

Where is the Brooklyn Bagel?

They opened in 1972...

Hardly and iconic bagel shop with a storied past...

Nova (which is cold smoked) is much better... IMHO...

Belly Lox (salt cured only) is preferred... IMHO...

Yes I like nova lox better too.. Brooklyn Water Bagels is the best that we can get here in the Villages area. .I'm from Rockland County,
New York & I can't the name of the shop, but you could watch the bagels coming down the shute! YUMMY! Brooklyn Water Bagels here also has Egg Creams Nice!!

Sams and BJ has pretty good lox at a very good price. Freeze it and take off chunks as needed

Because everyone who's been to it, already knows that. But we all apparently know to just refer to it as Brooklyn Bagel.

Because it was never "traditional" to get it on a garlic bagel. Most people pick plain or egg bagel for their lox & cream cheese bagels. Garlic as the bagel option is a spin on the traditional. Asiago is a nice twist if garlic isn't available.

It's technically the Original Brooklyn Water Bagel Company (as mentioned a couple of posts up in this thread), but everyone just calls it Brooklyn Bagel.

It's on 441, south of Spanish Springs town square on the right. Go past Rolling Acres and it's in the next plaza, at the end corner just past Best Buy and Honey Baked Ham.


...and in response to others on the sub-topic - I like belly lox better than nova but the smoked they have at Brooklyn has a nice extra salty taste to it. I also like smoked sable and smoked carp but good luck finding that anywhere within 100 miles of here. I can get smoked sable and belly lox at a deli in Boynton Beach. That deli has great bialys too.

I'd agree with you, but then we'd both be wrong... ;)

Garlic (as will as onion, poppy seed, and pumpernickel) bagles have been quote common for decades.

Like I said, I used to work in some of the most famous delis in DC, back in the 70's...

But what do I know? I only sold the damn things...

Coming from the Chicago area which has excellent bagels The Villages had no place for a decent one. Until the Brooklyn Bagel opened. They're as good as it gets. Now if there were only a decent pizza place.

Chigago Pizza? Don't you mean "casserole"? :1rotfl::boxing2::1rotfl:

A good Chicago style pizza is still good eating even if we do prefer what we used to have in NY.

Totally agree. In addition, we must not forget the Sicilian pizzas, which are not deep dish, but also not Neapolitan. They're their own amazing animal of thick, airy-inside crunchy-bottom dough, with lots of sauce, and slices of mozzarella (rather than shredded mozz), usually baked in a rectangular pan instead of circular.

Do not think I have seen sicilian style here. Not my first choice but still good

I never said it wasn't good. I agree, it's quite tasty. It's just not "pizza"...

Most of the Sicilian pizza I've had used shredded cheese, not slices...

Margherita pizza is the one that typically uses sliced cheese...

As does Chicago Deep Dish Pizza. These pizzas use sliced Mozzarella as a "moisture barrier", separating the sauce from the crust. The sauce is typically on top of the cheese...

Examples of pizza with sliced cheese:

"Sliced mozzarella is becoming an increasingly popular choice, thanks to its ease of use, full spread, and a rise in demand for pizzas that apply sauce on top of the cheese. Using whole slices also allows for greater consistency and, for some pizza eaters, a more enjoyable mouthfeel.

For these types of pizzas, having sliced mozzarella directly on the crust provides a moisture barrier to the sauce while also acting as a “glue” for the remaining sauce and toppings. Using shredded or diced mozzarella for this purpose often results in all the sauce and toppings sliding off the crust after the first bite—a definite bummer!

Common examples of sauce-over-cheese pizzas include Chicago deep dish pizza, Detroit-style pizza, Sicilian upside-down pizza, and Grandma pizza, a Long Island classic where, similarly to Sicilian pizza, the pizza is baked in a square sheet pan with the sauce on top. Grandma pizza earned its peculiar name because the Italian immigrants who first made them rarely did so outside the house."

Guess we have something that we can agree to disagree about:BigApplause:

By now, you should be used to being wrong. ;)

The Villages is basically an ethnic food desert. Ain't nothin decent here if you're looking for anything resembling what you had "back home," unless "back home" was chain restaurants.

Outside The Villages there are options - such as the real bonafide and truly tasty taqueria on 301. And the Indian restaurant in Mt. Dora. I haven't yet found a decent falafel joint but I'm told there's one up in Ocala I need to check out.

For Sicilian pizza, I've found one in Boynton Beach. AND - wonder of wonders - Pepe's of New Haven (yes, THAT Pepe's Apizza) has opened a pizza joint in Delray Beach, near my dad and sister. Next time I'm down there (next month) I plan on checking them out. If they have a white clam, I'm getting it. If it's as good as I remember, I'll buy another one half-baked and frozen to take back with me to The Villages for another night. I may have to start a delivery service of half-baked frozen Pepe's pizzas for the neighborhood.

I never did like bagels.
Not even a bagel bakery bagel.

I finally discovered the taqueria out on 301 - finally authentic and awesome street tacos near The Villages, similar to what we had out West. I’m more ethnic than meat-and potato restaurant-goer, and I agree that it’s been challenging to find good ethnic restaurants within the bubble (but I knew and accepted that when I moved here). I keep meaning to check out the Indian place in Ocala, as everyone I have spoken with highly recommended it. I agree that Pizza here is mediocre at best, but I can really take or leave pizza, usually only eating it once or twice a year. What I miss is truly good, authentic Asian restaurants that aren’t fusion, and not overly-Americanized with sugary sauces and fried and breaded proteins (think Panda Express). Luckily, we are close to great ethnic options in Orlando and Tampa.

A crumpet guy, huh?

OK more for the rest of us:wave:

They really are an awesome taqueria! This guy agreed with me and joined me at my table for lunch.

Attachment 104527

:a20:

Muffins actually old chap! :icon_wink:

I would have guessed biscuits:mmmm:

Sadly, no... I rarely agree with with people who are wrong...

The amount of food snobbery on this thread is quite telling...

May I ask what you mean?

The "There are no good restaurants in TV..." comments...

The "You can't get (insert food here) like you could in (insert city here)..." comments...

The "it's all about the water" nonsense, when it's really all about boiling the bagels before baking them... Same thing with the soft pretzels in Philly...

Do people from NYC move to Chicago and then complain about the pizza in Chicago? If they do, they're going to be disappointed wherever they go...

If I want good BBQ, I don't go to NYC and then complain that their BBQ sucks... I go where they have good BBQ...

You wrote, "The amount of food snobbery on this thread is quite telling...".

I am curious to know what you meant by "quite telling". What has been revealed to you?

It means that there are a significant number of "food snobs" posting on this (and many other similar) threads...

It is "telling" me that there are many "food snobs" on this forum...

Do I now have to define "food snob" for you?

A reminder to all not to address other posters personally.

Do you consider yourself a "food snob"?