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Flying bagels conundrum

chloehk | Dec 20, 201408:18 AM

Hello NYers...

I'm headed to SF tomorrow and need to transport a dozen everything-s to a homesick NYer.

I've read the previous threads on transporting bagels, but there was no consensus on technique.

Here's what I'm thinking:

METHOD 1
- Today go to Tal and buy bagels, come directly home, cut in half and freeze in an airtight ziplock
- Last minute before airport take out and put in a freezer bag
- Toast in SF next morning

This is based on my experience with freezing bread (fresh bread frozen and toasted much nicer than fresh bread next day toasted).

Because of 2 hours of transport on either end, I'm guessing frozen bagels can melt even if they go under the plane in between. If they melt, they could get damp which would make them mushy in places.

METHOD 2
- Tomorrow en route to airport, stop by Tal, put bagels in ziplock
- Toast in SF next morning

Bagel texture will suffer (tougher and chewier) undoubtedly, but might still be superior to a frozen and unfrozen bagel.

The other concern I have...someone else said that Tal Bagels are like a rock next day. I've never made it past the corner with one, so have no point of reference.

I find H&H to be unsatisfyingly small and too dense, so wouldn't feel excited about bringing them. Essabagel are too soft and fluffy. It's like Goldilocks here. Tal bagels IMO are just right. But what will transport well?

Anyway, suggestions appreciated from experienced bagel exporters!

With thanks in advance.

Toast Uptown,
H&H Midtown Bagels East,
Ess-a-Bagel,
Tal Bagels
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