The latest NYC craze? Black Seed bagels. A small shop in Nolita (North of Little Italy) has introduced bagels baked in a wood-fire oven. Many folks believe that bagels found in NYC of late are way too doughy and the schmear (cream cheese) gets lost in the overly fluffy bread, like these from Murray’s Bagels on 6th Avenue by 13th Street:
Black Seed, on Elizabeth Street, is a bagel from another mother. The shop hand-rolls its bagels, poaches them, and then bakes them in that hotter-than-hot oven. The result is a little thinner, kind of a cross between a Montreal bagel and NYC bagel:
Images via Facebook.