Salt plus lox equals love. That's the bagel equation.
yeah, so I just arrived in Brooklyn and
the place we are going to is called Bagel
Hole and I know I say it all the time, but it's supposed to be one of the city's very best bagels.
Or we will see anyway.
Ah, It's a bit special because I wasn't allowed to take any pictures inside.
I don't know why. It's always a bit strange [where] when people are a bit aggressive towards the camera. I'm not going to steal your identity.
I'm going to promote it...
WORLDWIDE. I mean if I were the owner, I would say yes, please. Here's a free bagel.
I'm just looking for a place to sit here in the heart of Brooklyn in
Prospect Park, so I say we just sit over there. That's a good setup.
First off, a glug of coffee.
No, I, I
do prefer tea. I take whatever is local so I ordered an
everything bagels with lox spread, and also a simple one just for comparison purposes, a plain one
with butter butt-a Budd-a Buh-ah
Ah Shut up Alex. Let's start with the easy one because I need to wake up my taste buds. Nice shine.
Butter bagel. Now to give it a bite.
I think I understand more what makes a good bagel.
You see when it comes to croissant,
everybody's looking for the same stuff: light, airy. When it comes to bagel, you want some body.
There's some intensity and density to a bagel. It's chewy,
you can...
This is the bottom. You always recognize the bottom because you've got those contact marks.
Now don't expect any opinion. I'm just a noob when it comes to coffee.
Second bagel, the Big One.
oh
Bagel unboxing with Alex. Oh my gosh,
I can smell the garlic from here. Lots of salt on this one, lots of salt, wow.
Sesame seeds, garlic flakes, poppy seeds. It's a beauty. It might be just a bit white-ish for me, no?
I mean, I'm not a bagel expert. I want to become one, but
I heard that bagels should be brownish. I like the fact that those bagels are not too big. So this one is an
everything bagel with lox spread. Lox spread means basically you have all the leftovers of the lox
mixed in with some cream cheese, and then just sh-sh shmear on a bagel. I mean if you are on a budget, it's not bad.
Garlic, lox, salt, that's absurd. Whenever you bite into the crust, ...
burst and crisp because of the the seeds and the flakes. Nice feeling, especially if you take a look at your teeth afterwards.
You know what let's just have a taste at the cream cheese.
Not so salty, and the salmon flavor is subtle.
Don't get me wrong guys. It is
extremely good. I'm just being very very picky and, you know, very French. Oh those French ... Ohh, there is not enough butter.
Thanks, New York for giving me such amazing bagels
experience. This is a nice place by the way. Have a look.
There's a road, everybody's running, the sky is blue, the sun shining,
It's the fall, one of my favorite season ever. I mean
I can't seriously ask for more. So maybe it's a good time for me to say Thank You, 'cause
I get to do the things I love... like
eating, cooking, meeting, going.
It's a dream job. Even if there is tons of things you don't see, like all the hard work... really really lucky.
Let's embrace this.
So at the end of the da,y Bagel Hole is, out of 10 probably a nine,
and if we were in Paris that would be a 12 of course.
Well guys, that's it. I hope you enjoyed this episode of the New York Flog.
If you did, give it a like, thumbs up, and shout out over your social media. You know to spread like buh-ah.
You saw in that episode that I did not choose an everything bagel with a
blueberry cream cheese,
so I did some progress, for sure.
Please let us know your favorite topping or filling in the comments down below. Also guys, please
click subscribe because I make new videos every week.
It's mostly about getting the posh out of cooking and also sometimes about tasting scrumptious
stuff like these bagels. If you want to see another bagel episode, then watch the absolute bagel episode, or if you really dislike bagels,
then you can watch my how-to-make-silken-tofu. In the meantime, take care. Bye-Bye. Salut.