I think that a related issue is when a bagel emerges from the oven without a hole. Is that really a bagel? After all, where can you put your finger without dipping it into the cream cheese?
Eileen and Paul Goldfinger. Blogfinger.net. Ocean Grove, NJ, USA)
We like to have bagels and lox for Sunday dinner and we have reported on this before. But we may be the record holder among blogs regarding number of posts about bagels.
Bagel shops have become as ubiquitous as pizza joints, but like pizzas, some are authentic while others are ersatz.
There is a traditional way to make bagels, and we have spoken about bakers in Ocean Grove (Bagel Talk—West Grove Mall) and Oakhurst (Hot Bagel–Monmouth Road at West Park)
But we have a new favorite in addition to the others. Bagel Exchange is in a strip mall on Sunset Avenue (#3316 732 361 8119) located just west of 7-11 which is near the Rt 35 intersection. They make their bagels using a true 2 day method. They start off by hand rolling. Then they are “proofed” in the fridge over night on boards. The next day they are briefly boiled and then baked. We like them crunchy on the outside with soft and chewy on the inside.
The Exchange has very good bagels, and the owner is proud of how he follows the traditional methods. He says, “These are not donut shop bagels.” He also describes his methods as “old fashioned.”
The toasted bagel in the photo is from that bagel shop. Some like them untoasted. I met a bagel lover in Wegmans once, and he was firm in saying. “The only way to eat a bagel is toasted.” But at the Hot Bagel in Oakhurst, their product is wonderful untoasted as attested to by the lines, especially in summer.
We buy our lox from Wegmans. It’s packaged, but wonderful. (see link below about this product.)
The cream cheese is from the Exchange and it is very good. Bagel Talk also has good cream cheese.
In the photo we got the scallion version from Talk, but Eileen chopped up some extra pieces of that spicy green onion.
The pickles are half-sour and the best ( Ba-Tampte half-sours at Wegman’s in the International/Kosher department fridge.) Campari tomatoes, scallions and sweet onions are Wegmans. But you can’t beat Jersey tomatoes here in the summer farmer markets. The pickles will turn dill/sour within about 5-7 days of opening the jar.
Coleslaw is either made at home from a shredded coleslaw mix (Wegmans,) or we like the coleslaw from Stop and Shop in Neptune City—“Sally Sherman” with “Hellman’s” mayo.
Potato salad at Stop and Shop is also very good, but get the one that says “Hellman’s” mayo on the label. I think it is “Sally Sherman” brand.
Here is a more detailed link on this subject from last summer. In it are details about the lox which we recommend:
SUZANNE HENRY: After the dance it’s bagels in bed—–with cream cheese. (From the show “Marry Me a Little”)
I tried that bagel spot several times and found it to be unsatisfying. If they got it straightened out, it could be a gold mine year round.
What’s with All Star Bagel in OG? Seasonal ?
Paulie D: Harold’s is the only place we go to for hot pastrami in Jersey.
It’s worth the trip, and we like to meet friends from North Jersey there. You order one sandwich for 2 and then take the rest home for another meal.
Someone sent us a gift of a hot pastrami sandwich with all the trimmings from Katz’s Deli in NYC. (remember the scene in When Harry Met Sally–“I’ll have what she’s having.”). Katz’s is where they have salamis hanging from the ceiling with a sign, “Send a salami to a boy in the army.”
It is amazing how Goldbelly’s shipped it, but it fell somewhat short. I would like to go into the city to Katz’s and have one of their fatty pastrami feasts right there. My cousin Marty said that to really enjoy hot pastrami, the sandwich has to drip melted fat down your arm to your fingers.
Paulie G.
Thanks for the bagel review. We have been using Bagel Talk and they continue to be excellent. A couple of years ago they were inconsistent. Will also give bagel exchange a try based upon your review.
How about a corned beef review. Many places slice deli corned beef and it is not as good as a boiled corned beef sliced fresh from the steam table. Harold’s is a bit far and the portions are excessive. Any place local that you like?