We enjoy a many excellent things here in Southern California. Our bagels, regrettably, are too soft, too airy, too...bland. They should be chewy, savory, just a little tacky to the tooth. When I stumbled across a digitized version of Hot Bagels this morning, I was reminded of everything I miss about well-made bagels from back East; making by hand, simmering in scalding water, and tearing into a hot, fresh one with my teeth. Really. You doesn't just daintily nip off the part you want; that part needs to be pulled apart with a strong bite and a firm grip.
The bulk of the old 16mm film from the Brooklyn Public Library shows bagels being made in Brooklyn. In it, bagel — enthusiast is too tame a word. Obsessive? Yes, bagel obsessive Marty Rosenblatt can hardly contain his excitement to order a dozen. Ham isn't often found in bagel shops, but here Rosenblatt lays it on thick:
Hiya, Freddie baby, give me a dozen...my life's blood! Without bagels, what is a day? Yeah, make it a dozen assorted. Dat's it, give me the garlic, the sesame, the onion; give me them all baby, that's it! They're still handmade eh? Hot bagels! Wait a second, let me PAY yah! Here you are, kid.
Goes well with:
- Everything Bagel from the Brooklyn Public Library.
- The BBQ Films of Joe York
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