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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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9-25-2008 @8:37PM Bert said... This is bogus!
Would you flatten a soufflé? How about an all white or all yolk egg? Hassen without feffer, never!
Don't get me started about mixing poppy and sesame seeds!
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9-26-2008 @12:18PM ABT said... Ah, but Serious Eats wrote the New York perspective. You could do some food research at Bagel World.
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10-10-2008 @9:26AM Larry Doria said... We just got back from a week in NY and consumed at least two dozen flagels, and that many bagels as well. While NY bagels are the best, this was our first exposure to Flagels, They are amazing. We brought home about two dozen. Yes, it's a smooshed bagel, but don't knock it it until you try it
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