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Is anyone a "three-slicer"?

The discussion of bagel scooping reminds me of something we used to do back in the day, when bagels were much smaller: Slicing the bagel into thirds. This provides more surface area to pile on the lox, whitefish, etc.

Seems to me this would work even better in the era of behemoth bagels such as Ess-A's.

Similarly, mega-muffins would be great sliced into thirds, especially if you grill your muffins such as is common up in Maine. Again, more surface area for butter to melt into. Mmmmm butter.

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  1. Frequent discussion with Mrs. doc. I split into 3 she likes 2. I like to spread whitefish salad on my 3 slices of bagel. We used to buy a dozen or so fresh bagels and slice and freeze to store. I would have to cut hers in half and mine in thirds.

    1. I had no idea there were any other 3-slicers out there. I am married to one. I admit, I treat this little preference with disdain, if not scorn. Drives me crazy. He says what you say - provides more surface area for toppings. I find the whole thing just as despicable as scooping.

      4 Replies
      1. re: Nyleve

        Makes it easier to control the spread/bread ratio. :)

        1. re: phantomdoc

          I understand the theory. But if god intended for bagels to be sliced in three, she wouldn't have invented the Montreal bagel: the epitome of bagelness. And my deluded husband even tries to triple-slice those. After 30 years of marriage one learns to accept such extreme character flaws.

          1. re: Nyleve

            I was going to ask whether 3-slicing was a natural outgrowth of the cancerous bagel epidemic, but if people are 3-slicing Montreal bagels, then all is lost.

            1. re: applehome

              Not "people". Just my husband. I mean, honestly. Who could do such a thing?

      2. I like the concept, but I think it quadruples the chances that I will end the day with 9 fingers.

        3 Replies
        1. re: Veggo

          I absolutely agree. Can't fault the idea of the three slices (genius!) but the execution... too risky.

          1. re: Catskillgirl

            Also a faint attempt to control carbohydrate consumption. Increases protien-fat/carb ratio.

            1. re: phantomdoc

              Also goes well with a nice Chianti.
              Dr. H. Lecter

        2. Hmmm...how interesting! I think if I sliced my bagels in threes though, I might as well just eat a sandwich on regular bread.

          3 Replies
          1. re: Chew on That

            Comparing a bagel to regular bread. I will alert the chow police. The choice of bread vs. bagel probably another thread or maybe another board. Comparing poetry to a take a number ticket.

            What is a Montreal bagel?

            1. re: phantomdoc

              A Montreal bagel is almost something else altogether. The dough is slightly sweeter than a New York bagel without being actually sweet. If it's done properly, it'll rolled by hand into fairly thin rings and then boiled (of course). After that it is coated generously with sesame seeds and baked in a wood-burning oven. The result is a chewy, dense bagel which is really only fantastic when it's very very fresh. These are made best in, surprise surprise, Montreal - where there are 2 main bakeries that compete for the honours of being the home of the "authentic" Montreal bagel: St. Viateur and Fairmount. Both are amazing but I think I've come to love the St. Viateur just a teensy bit more. My son used to go to McGill, so would bring us dozens of these on every trip home. It was a basically a non-negotiable condition of his continued educational funding. We now have to rely on the occasional visit to Montreal to stock up on these. They freeze ok, but then have to be toasted or else they're too dense to eat. You really cannot slice these in 3, but alas my husband does anyway.

              1. re: phantomdoc

                From Wiki:
                "In contrast to the New York-style bagel, the Montreal bagel is smaller, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt and is boiled in honey-sweetened water before being baked in a wood-fired oven, whose irregular flames give it a dappled light-and-dark surface colour. "

                In reference to this thread, it's the fact that it's smaller - the size all bagels used to be before the goyim focus groups got ahold of them. So 3-slicing a Montreal bagel really makes no sense - certainly it makes less sense than 3-slicing one of the giganto, cancerous bagels that passes for "normal" these days.

                My trips to Montreal are very limited these days, so it's been a while for me. I always wonder what would happen if someone opened up a real Montreal bagel shop say in, Boston or even NYC. The great majority of people would simply complain that it was too small, I'm sure. But some of us would glom on to it (no more 3-slicing, no more scooping). Enough to make a living? eh?

                Also - to your comment about bagel vs. regular bread - you're right, of course, but all you have to do is buy the bagels at the grocery store bakeries around here (Boston) - Market Basket, Hannaford, Stop&Shop - even Dunkin Donuts - to understand that to most wasps, a bagel is a round, sort-of hard, holey piece of white bread. Another rotten shame, lowest common denominator Americanization... the pain! the pain! Will it ever stop?

            2. I do that - about the only time I eat a bagel is with smoked salmon for Barney Greengrass - 1/3 of a bagel, some slices of tomato and beautiful salmon - a perfect weekend breakfast.

              1. I do get the pleasure provided by the extra surfaces, but to the probable and almost certain distain of many of you, if I three-sliced my bagel, I would probably discard the middle slice. But them I am also a scooper.

                I love bagels, and everything that goes on them, but want to avoid as much refined flour as possible. And a whole grain bagel just ruins the point of the whole thing.

                1 Reply
                1. re: chicgail

                  LOL at the whole grain comment. I agree, but I sell a lot of them at the bakery! Actually we sell a lot to the local schools for their breakfast programs. They're still fairly light on the whole grain proportion (to gently force these kids away from strictly white flour) but they are whole wheat.

                  To me they aren't bagels at all - just a bagel-shaped healthy alternative. :-)

                2. I've thought about it, and I am not so sure that I'm into this idea. I appreciate the concept of more surface are per bagel, but not if it means that I am eating a layer of bread (the middle) without any of the outer surface. Where's the satisfying chewiness in that?

                  EDIT: that should read "surface area"

                  7 Replies
                  1. re: vvvindaloo

                    But it attenuates the squishiness factor, when all your delicious mushy ingredients squeeze out like hot toothpaste opposite your first bite.

                    1. re: Veggo

                      Ah but you see - you really can't eat a bagel as a closed "sandwich". You want to eat two separate sides - open faced. Layer on the toppings and that's that. No squishiness whatsoever.

                      1. re: Nyleve

                        Your postulate is a beautiful truth. And I will use it to scarf more of the good stuff at the next bar-bat mitzvah I attend!

                        1. re: Veggo

                          Oh and here's a little added tidbit for you (which I admit I learned right here on the Chowhound board). When you have cream cheese and lox on a bagel (plus onion and/or tomato slices) you should first spread the cream cheese, then the tomato and/or onion and finally tarp it all down with the lox. This keeps the tomato (etc.) from sliding off in mid bite. Works like a charm.

                    2. re: vvvindaloo

                      Hey, no bashing on the goyim or the wasps here :)

                      Plenty of us like real bagels.

                      Once you get out of NYC, I think no one has any teeth for chewing. Bagels mutate into nasty big fluffy white rolls.

                      As for three slicing, I think the third slice would be my palm. Love to see someone actually slicing a real bagel into three slices.

                      1. re: tomishungry

                        The no teeth comment was actually the impetus for the invention of pulled pork, which does not belong on a bagel. As a student in Dallas i saw complete bastardization of beloved food. Blueberry bagels and pineapple pizza come to mind as insults to my inner houndedness. When returning from an intersession break I would sometimes clean out a bagel bakery at 5 o'clock when the price would drop. I brought back a carton of bagels as baggage. Would share with non NYers and freeze the rest.

                        1. re: tomishungry

                          I swear my husband does it. With "real" Toronto style bagels - the killer ones from Bagel World that resemble a heavy New York style bagel. He has the triple-slicing down to a fine art.

                          He is, however, missing two fingers on his right hand (100% true) but he swears it was a lawn mower accident when he was 12. After all this discussion, I'm seeing it all in a whole new light.

                      2. Enjoying bagels while considering efficiency mandates that bagels sliced in threes can be enjoyed 50% longer, and don't require toaster modifications. The slices, being 33% narrower, fit into traditonal toaster slots without undue coercion. They also pop out when done.

                        1. Yes, absolutely. For one thing, the thick ones don't fit in my toaster, even though I have a "bagel" setting. I just recommend you do so very carefully in order to avoid "bagel hand."

                          1 Reply
                          1. re: brendastarlet

                            Mrs. W., who grew up in a non-bagel-eating household, uses a wooden bagel slicer to hold her bagels while she slices. I, as a matter of principle, do not. And my hands still have their full component of digits. However, I have not three-sliced a bagel in decades. Now that I have broached the subject, the next time I get a delivery from NYC via the Brothers W., I will probably use the bagel slicer to do some three-slicing.

                            And to respond to posts regarding toasting, I am pretty sure the toaster was the impetus for three-slicing back in the day for other members of my family. This must have been before we had a toaster oven. Boy, am I old. 8<(

                          2. Couldn't agree with you more. I'm a Californian who had my first triple sliced bagel at one of the great bagel cafes in NYC called E.A.T. on Madison Ave. Been hooked ever since. Crispier than chewy, and so much better with all the added surface area for a schmear and marmalade (OK, maybe that last part is SoCal weirdness) But back to the question at hand: Who makes a triple bagel slicer?

                            2 Replies
                            1. re: gonzojr

                              "Introducing the totally unique THRICERâ„¢ Triple Slicer by Brooklyn Bagel Slicer! "One Cut, Three Slices!" Eureka! Now you can slice a bagel roll or any sandwich into THREE slices- SAFELY!" Create NEW Menu Items! Make Club Sandwiches, Skinny Bagel, Chips & more... This safe knife offers an incredible range of creative sandwich options."


                              1. re: Kholvaitar

                                Looks ideal for those who are intent on making a Big Mac style burger using a bagel. Apart from that, meh.

                            2. There was a bagel stand in one of the buildings at the Englishtown flea market in Englishtown, NJ that I'd go to as a kid (mostly for comic books). All they had were plain bagel. But the amount of cream cheese they'd put on the bagel would equal the thickness of the bagel (2"). I loved that place:)

                              1. Can you explain grilling muffins to this West Coaster?

                                1 Reply
                                1. re: bbqboy

                                  Actually, to be accurate, you'd now say "griddling" muffins. 8>D Gives a nice crust.

                                2. i like the idea, but i"d be inclined to toss the middle layer. I like the crusts the best.