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Nov 7, 2006 12:26 PM

Mail order bagels

I would like to order some bagels to have Thanksgiving morning and in the past I've ordered H&H with great success but was curious if anyone had any other suggestions or should I stick with the tried and true?

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  1. Y'know, when I was away at college I thought of ordering bagels from NYC, but the cost to ship perishable goods overnight was crazy -- somewhere around $35 or so just for shipping.

    Is it worth it to you?

    1 Reply
    1. re: Covert Ops

      For everyday, no. But for the holidays, yes.

      1. re: Cheese Boy

        Ess-a-bagel will ship, but you have to call the Third Ave. shop, 212-980-1010.

      2. I have ordered from Bagel Boss on Long Island for my parents ( and they were fast and fresh. Shipping is ridiculous but if you want GOOD bagels, it's worth it!

        1. Don't they sell bagels in the grocery store where you live?

          1 Reply
          1. I don't understand what that means?

            9 Replies
            1. re: FishMPLS

              True NY bagels are a step above bagels elsewhere IMO (and the opinion of many).

              1. re: FishMPLS

                It's hard to explain.

                Bagels you get at the grocery store (especially brands like Thomas's) are nothing but thick, bready, doughy, tasteless long-distance cousins of NY bagels.

                NY bagels are more dense, yet not heavy, chewy and have a unique, I find slightly salty, flavor. They are absolutely wonderful and virtually impossible to find out of the area.

                1. re: FishMPLS

                  What that means: Proper New York style bagels are boiled in water at some point in their preparation.
                  Anything else is just a glorified "bread ring".

                  1. re: Motosport

                    Bingo. It's almost a guarantee that a supermarket or standard bakery is NOT boiling the bagels. If they aren't boiled, they aren't bagels. This isn't an "authenticity snob" thing. Boiling (in barley malted water, I believe) is what distinguishes a bagel. It's like saying you can boil ribs and call it barbecue.

                    1. re: sbp

                      I agree completely about boiling bagels.
                      FYI: It is a common practice to par boil ribs to cut down on the cooking time. I like to slow cook the ribs.
                      To each his own except for bagels. Water bagels are the only bagels.
                      Let's not get started on Bialy's!!!!

                      1. re: Motosport

                        Way off topic but it's not common to boil ribs to make true barbecue ribs. Who wants rib water?

                        1. re: Motosport

                          I know it's done, though I don't do it. But my point was not parboiling but serving wholly boiled meat as barbecue. You can call it that, but it ain't.

                        2. re: sbp

                          My understanding is that bagels are boiled in potato water, but this may also be a regional (Eastern European) thing.

                          1. re: acgold7

                            The recipes I've seen call for barley malt. The sugars in the water promote browning/caramelization of the crust when it is baked after boiling.