Even Spread

April 30, 2008 at 9:27 am 2 comments

I don’t think at any point in my life have I had a salt bagel that was evenly coated in salt. The top half is always coated in salt. It’s almost white. The bottom half might as well be a plain bagel.

I’m no baker, but is it terribly hard to get salt on both sides? If it is, then ok, can we at least sprinkle with salt instead of dumping a cup full on top of the bagel? I’ve seen numerous people scrapping 3/4 of the salt off just to enjoy the bagel.

Also, if it’s possible to do with salt, I would love an everything bagel fully loaded. The everything actually falls in the opposite category of the salt, whereas, if you can only coat the top half, I would like it loaded up. Salt must be cheaper than everything ingredients.

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2 Comments Add your own

  • 1. Cozmo Kramer  |  May 1, 2008 at 10:45 pm

    The bagel strike is over, I am heading back after 10 years.

    Reply
  • 2. Kozmo Kramer  |  May 12, 2008 at 9:04 am

    SITUATION RESOLVED – (if you can buy your bagels in Columbus, OH). I recently witnessed (May 10, 2008) a person buy a salt bagel at BLOCKS BAGELS on Broad St in Columbus and saw 100% salt coverage on the whole bagel. Still way too much and some had to be brushed off, but it was covered on the sides and top and bottom. Nothing a 200 mile drive can’t fix!!

    Reply

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