Asbury Saturday Farmers Market. 8/29/20. Blogfinger photo. ©
Asbury Farmers Market. Tomato source. Just picked. 8/29/20.
By Eileen and Paul Goldfinger, Blogfinger.net
Today was Sunday, so we had a traditional feast of bagels and lox. Over the years, Blogfinger has published more articles about bagels than probably any other publication. We have interviewed the bagelmaster from Wegmans in Rochester and we have studied the intricacies of bagel baking, a fairly complicated process when done correctly.
Our last piece on this subject was to bemoan the changes in bagel baking at Wegmans which has resulted in a mediocre result due to all the new policies there related to the virus.
When we were down in Florida, I evaluated a few bagel joints, but none really measured up very well. We were on the west coast, but the truth is that the best Florida bagels are found on the east coast, around Boynton Beach.
I usually would order mine toasted, and many mavens. (experts) claim that toasted is the only way to go. That not withstanding, my biggest beef has been the way so many bagel bakers have made their versions all puffed up, sometimes as big as your head, resulting in a very doughy result such that I often had to perform surgery to get the thickness I wanted. Even the much acclaimed “Hot Bagel Bakery” in Ocean Township is too fat for me.
So when I got back to civilization, I made a discovery: a new way to prepare a bagel that would solve much of the problems. You ask your bagel shop to “scoop” or “gut” your bagel which means tear out the insides. That leaves the emphasis on the chewy exterior–the best part as far as I am concerned. Then you are left with a crater that is perfect for “shmeering” the cream cheese. But first, you have to also request that the bagel be “toasted twice” to enhance the exterior crunch. This device is really catching on.
“Scooped” bagel. Do both sides. Blogfinger photo.
As for the lox, that is smoked salmon, and it needs to be not salty (Nova Scotia style) and it needs to be sliced very thin.
The finished product. Bagels and lox. Blogfinger photo. Assemble all of it into a sandwich.
So here is what Eileen and I put together today:
a. Bagels from Pop’s at the Asbury Circle. Scooped and toasted at home.
b. TemTee whipped cream cheese from Wegmans. (when they have it–store it up). Eileen chops fresh scallions into it.
c. Lox from Wegmans packaged smoked salmon collection. This is the best, so choose the package that says, “Atlantic salmon, rich and buttery with a silky texture. Hand crafted with salt and delicately cold-smoked, made in small batches in Hudson Valley, NY.)” It is as good as the hand cut versions found in New York City.
d. Potato salad and cole slaw from “The Taste of Italy” on Asbury Avenue in Tinton Falls.
e. Sweet, mild Mayan onions sliced. From Wegmans.
f. Incredible Jersey tomatoes from the Asbury Farm Market at Sunset and Main, on Saturdays until Thanksgiving. $2.00 per tomato. Also from Matts in Wall near the Belmar Marina on Rt 71. $2.95/lb.
f. Coffee: Kenya Double A sent from Green Brothers in Hackettstown. Order the beans and get a good bean grinder. Brian Green has them. If you don’t have a good coffee maker, ask Brian to send you the BUNN home version.
BETH ROWLEY from the movie An Education, currently streaming.
blogfinger.net 
I’m drooling! That breakfast sounds delicious. I also have my bagels “scooped out” and toasted. The rest of your menu sounds delicious too. I have found interesting and unusual cream cheese varieties at the local “Bagel Talk” in West Grove Square (jalapeno, white fish, pineapple, etc.) Now I have to go buy some bagels.
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Long Time: I do like Bagel Talk, and it is convenient. But you have to be careful, because sometimes the workers in bagel shops don’t understand “scooping” or “double toasting,” so you need to speak loudly and slowly. Even then they can get it wrong, and, for $5.00 or so, take it back, and they will do it again. —PG
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I also bemoan the demise of the Wegmans bagel. They were a good size (not too big), and genuine. The pumpernickel was especially good.
Hopefully they will be back when we return to normal. Bagel Talk is OK, as is Pop’s. International in Bradley Beach makes a pretty good bagel but they are much too big for my taste, and scooping does not appeal to me at all.
According to some experts, it is preferable not to toast a bagel if very fresh, and I agree. Otherwise toast. I also like the packaged Wegmans lox, and their whitefish salad is also good. Sometimes salty lox is a nice change from Nova, as it stands up to the cream cheese very well.
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2021 update. I have gone back to the Hot Bagel Bakery in Oakhurst on Monmouth Road.
I like to have mine in the car early in the morning while listening to music and editing Blogfinger . I ask them to scoop their puffy bagels because their outside crunch is very good.
Request they select your bagel as dark as possible (They tend to underbake most of their specimens). I now prefer the onion variety because of flavor and extra crunch.
I have switched to non-toasting and then to use butter instead of cream cheese. Ask them to be generous with the butter, unless you plan to put your own on at home.
Their coffee is good, and you don’t have to travel for coffee. But ROOK is across the street.
As for the kids behind the counter, I may make them a bit crazy with all my stipulations, and sometimes they forget a step. But the unpredictability of it all adds to the enjoyment. —-Paul ; Blogfinger bagel critic.
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