EAST COAST: FLAGEL TIME! [The Bagel Equivalent To The Muffin Top]
By Nora Zelevansky / October 21st, 2010
Call me ill-informed or all Cali-fied, but this LA girl had never even heard of the "flagel" until some good folks shared the concept with me on a recent trip back east. And I am OBSESSED with bagels, so you'd think I would have had at least an inkling.
Does no one tell me anything anymore??? GAWD.
Let me just say that, in my mind, when it comes to bread, there are two kinds of people in the world: The people who favor the crust and the people who favor the soft inside. (There's also a third kind of person, who doesn't eat carbs at all ever, but I don't think that person has any business talking about bagels.)
ANYWAY. When you're lucky, you have close relationships with people who are opposites in that regard. For instance, my friend N.R. LOVES the crusty outside of bread to the point where she scoops out the inside. I, on the other hand, would rather scoop out the inside, mush it into a ball and eat only that. We're a match made in heaven (if heaven supplied many many bread basket and, for sure, it must)!
So, the "flagel" is a brilliant concept, especially for those crust loving people. It's flattened out and is mostly made up of the crusty outside, so I suppose you're also getting potentially less bread. But, basically, it's the bagel equivalent of a muffin top.
Although, I think it's important to mention here that there is no such thing as a person who likes the cakey inside of a muffin better than the top and, if I'm wrong and you're out there, please do let me know.
Now what can we do besides sit patiently in sunny LA and wait for a flagel food truck to pull up to our doors?
xo – N.