feat. jalapeño cream cheese schmear.
I like that you can actually watch the bagel masters working with a mound of fresh dough rolling the bagels by hand, boiling them in a huge cauldron of malt water, and finishing them in a wood-fired oven. A kind old man rolling the dough talked me through the entire bagel-making process. He said that he made giardiniera bagels the other day. Today, they only had everything, poppy seed, sesame, pink salt, garlic, and plain. It's a good bagel.
The cream cheese is so rich that it's hardly spicy even with generous amount of freshly cut jalapeños mixed in. I thought they played nicely with all the other flavors and textures in there.
by rockspud