For the last few weeks, I've been meaning to write up a post about flagels, the tastiest thing I've had tried this year, but Serious Eats beat me to it. If you like bagels, you must try one.
A flagel is, quite simply, a smushed bagel. After the bagel is boiled, but before it goes into the oven, it gets flattened. This might sound silly, but it offers its own set of rewards. Since it's thinner, it's easier to eat as a sandwich. It also means more outside bits to nibble on and less fluffy insides -- much chewier. I find flagels a great thing to snack on, and I'm dying to make some grilled cheese on it, as well as test it out with usual baguette dishes like tapenade and bruschetta. The thinness just opens the bagel up to a bunch of added food opportunities.
And no, although a commenter on the original post said it was bialy, the two are a bit different. While a flagel is a bagel smushed half-way through it's cooking process, a bialy skips the boiling step and makes a middle impression rather than a distinct hole.
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