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Jul 21, 2010 05:01 PM

To scoop or not?

I saw Midlife's other "bagel" thread and that inspired me. Have you heard of scooping bagels? (Scooping out the inside of a bagel, for reasons of being on a low-carb diet, taste preference, etc.) If you have, do you scoop or not scoop? If you don't scoop, what do you think of "scoopers"?

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  1. When I still ate bagels (one of only two carby foods I ever miss), I always ate everything ones, only less than half, and I always scooped out all the dough I could. Even with cream cheese and smoked salmon, it still spiked my blood glucose after eating, though, so I just gave it up.

    I think all the flavor is in the crust and flavorings, so I think scoopers are turning bagels into a better calorie bargain and avoiding hundreds of worthless calories and carbs. I'd scoop even if I weren't diabetic.

    1. back in my bagel-eating days i was a huge fan of the scoop method. i agree with mcf that most of the flavor is in the crust anyway, and the texture is awesome when you toast it so it's nice & crispy with just a hint of chew. it becomes the perfect "container" for an endless array of fillings.

      my only exception for scooping was a cinnamon-raisin bagel when i was sick - it was one of the only things i could even think of getting (and keeping) down when i didn't feel well. it had to be un-scooped, toasted, and spread with enough butter to soak into the center and make it slightly soggy despite the toasting.

      sigh. i miss bagels :(

      5 Replies
      1. re: goodhealthgourmet

        Well, just to give you 1 set of perspectives, here's what SOME New Yorkers think. This topic was recently posted in

        I personally just heard of the practice through this link, although the practice makes perfect sense to me. I've never been a fan/connoisseur of bagels precisely because I don't enjoy the chewy, bready, doughy texture. I like to toast it to give it crunch. A LOT of New Yorkers apparently love precisely the chewy/doughy characteristic and are almost violently against scooping. LOL

        1. re: nooyawka

          well, my dad's family is from Brooklyn and i was born in Manhattan and raised just over the GWB, so even though i live in California i still have a lot of NY in me...and i say it's fine! ;)

          seriously though, i have a much bigger problem with people who take to much creative license with "flavored" bagels. things like blueberry and pumpkin have no business in there!

          1. re: goodhealthgourmet

            "seriously though, i have a much bigger problem with people who take to much creative license with "flavored" bagels. things like blueberry and pumpkin have no business in there!"


            1. re: goodhealthgourmet

              I live in California where they have "bagel-like" food. I really miss the NY bagels but I don't scoop. I cut the bagel in 3 and only eat the outside. The dog really likes the rest of it. I really agree that there is just no need for "flavored" bagels. Somehow jalopeno bagels are just odd.

          2. re: goodhealthgourmet

            Toasting yes, I always toasted bagel shells. I live in NY, which is the center of the universe, and bagel headquarters. I miss them, only because I love smoked salmon but only on them, have never found a sub I like.

          3. If I get a bagel from a place like Tal or Bagel Hole, then no I do not scoop.

            But if I get one of those fluffier bagels from a place like Ess-a-Bagel there is an urge to scoop out all the inner dough. But usually I'm just too lazy.

            1. i grew up with a mom and nanny perennially on diets, so they always scooped. one summer, my nanny and i ate tuna melts every day for lunch... scoop bagel, put on a little fat free cheese (i know); toast. while toasting, mix tuna with mayo. fill bagel top with tomato slices. and salt.

              1 Reply
              1. re: Emme

                Oh, yum. I don't scoop bagels yet, but sounds like a good idea. They are pretty high in calories, etc., so I am scooping my next bagel and trying the above in the middle. Thanks, Emme.

              2. No need to scoop anymore....Thomas has "Bagel Thins"

                17 Replies
                1. re: monku

                  Brilliant! Best thing since sliced bread.

                  I've taken to sometimes cutting a very large bagel into thirds (horizontally)! Top third and bottom third, which I eat separately, then the middle third I throw out. This solves the problem.

                  1. re: nooyawka

                    actually, there's an even better solution...a Kossar's bialy. less bread, more flavor, and no hole for everything to fall through!

                    1. re: nooyawka

                      I did that before scooping them.

                      1. re: nooyawka

                        Heavens, please don't throw out the middle third! Freeze the thirds for future use. Toast them to have with soup instead of yukky plain crackers. Make croutons. Use them as bread for sandwiches. Have them as a low calorie snack with a healthy topping. Top with a one-egg omelet. There is so much to do with that bagel Frisbee - throwing is out is the last thing you should be thinking about!

                      2. re: monku

                        Those aren't real bagels, feh. And too carby for moi, at any rate.

                        1. re: mcf

                          Before the emergence of the H&H big puffy oversized bagel, there was no need to scoop a regular NYC boiled bagel. Now with the "creatures" that are called bagels, i.e. chocolate chip, french toast, sun-dried tomato, apple cinnamon, ham &cheese, blueberry, etc. etc. I would think one would want to get as much of that drek laden dough out of the middle.
                          Call me a traditionalist, but give me a poppy seed or fresh, hours out of the oven plain bagel anyday.

                          1. re: ospreycove

                            I agree 100 percent! (tho I don't know what H & H is) Bagels are supposed to be about 4 inches wide. That's it. And they should not contain fruit salad — or anything else sweet. Follow those rules, no problem. Want it crispy, just toast it (Chicago).

                          2. re: mcf

                            OP didn't mention "real" bagels.

                            1. re: monku


                              should not have to use the adjective "real". that thingy they throw blueberries in ain't a bagel it is a boiled and baked donut. :-))

                              1. re: jfood

                                So what exactly do you define as a 'rreal' bagel?

                              2. re: monku

                                In addition to real, how about the flagel? A modern day bialy, (Bialystoker Kuchen)

                                  1. re: ospreycove

                                    but they had the decency to give it another name

                                    1. re: jfood

                                      FLAGEL=FLAT BAGEL......backlash to the over-inflated bagels invading the marketplace.

                                      1. re: ospreycove

                                        Understood...jfood just brought back a dozen flagels from his favorite bagel-man.

                                        1. re: jfood

                                          J---I feel a proprietary right to join in'
                                          Flagels, best from Bagel King on Black Rock Turnpike, Fairfield location ONLY. Great for meat sandwiches, no loss through the hole.

                                          I don't like bagels with anything mixed in the dough, seeds on the outside are fine.

                                          I toast 90% of the bagels I eat, so no need to scoop. If I eat an untoasted bagel, I'm likely to scoop. I want a good boiled and then baked crust, I don't like doughy insides.

                                          There is (or should be) a differnce in the consistency of a bagel and street pretzel. The bagel should not be chewy and mushy dough insid an underdone crust.

                                          1. re: bagelman01

                                            jfood brought them back from East Hampton...Goldberg's Famous, same owner as Bagel Chateau in Millburn, NJ. Three dozen assorted in the freezer.