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FLAGEL - flattened bagel - Where can I get them retail or wholesale?

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  1. NEVER seen them in Boston, only NYC.

    1. Is this a clever way to sell a product that got run over by the delivery truck? or a bialy in disguise?

      4 Replies
      1. re: Ralphie_in_Boston

        There is a bagel chain in NY (name?) that sells them and they are honestly chewy and excellent.

        1. re: StriperGuy

          A google search turned up a lot of info. Here's one example:

          http://newyork.seriouseats.com/2008/0...

          1. re: Blumie

            Don't know how I pulled this out of my decrepit gray matter, but just remembered the place I had them in NYC was the Tal Bagel mini chain... They were really good.

            1. re: StriperGuy

              Whole Foods Morningside Heights carries flagles. Made off site, but not remembering the company's name currently.

      2. I have never heard the term "flagel," but I have seen that most major supermarkets (and Costco) now carry a mass distribution product (I think it's made by Thomas's -- the english muffin people), which is essentially a flat bagel, the idea being (I think) that it's a less dense, less caloric alternative to a bagel. Of course, if it is Thomas's (or Lenders or the like), one needs to be reminded that making a round bread-like product does not a bagel make!

        7 Replies
        1. re: Blumie

          Bagel Thins! I just picked some up at the Watertown Target the other day. They make decent sandwich-filling holders. Probably nowhere near as tasty as what's in Blumie's link above.

          1. re: Prav

            Yeah, but nothing like a flagle which has more chew.

            1. re: sqboo

              Right, as I just said, nowhere in the same league I'm sure.

              1. re: sqboo

                Flat bagels are all about the chew...

                1. re: StriperGuy

                  Do you have to take out special dismemberment insurance if you buy them? Good chewy bagels are hard enough to cut sometimes, one with that kind of density must require a laser.

                  1. re: nsenada

                    I use a laser cutter, tool and die place myself (note the awesomely annoying flash web site): www.bostonlasers.com

                    Honestly they are meant to be eaten sans bris, er uncut.

                    1. re: StriperGuy

                      Doesn't sound too kosher...

          2. I've never seen them in Boston. To make one . . . I would take a rolling pin to a fresh Rosenfeld's Bagel from Newton. Bagel Hut in Great Neck NY (on Long Island) has the best "bagel flats" as they call them, that I've ever tasted. I generally prefer a "full" bagel, but the bagel flat can be great when you load it up with salty lox, white onion, and tomato for a sandwich. Lot's of chew --- not hard at all.

            1. That is bizarre - almost as bizarre as the "scooped" bagel that people order at Cafe Fresh Bagel in Needham (not sure if other places do this). It's a bagel with most of it's innards scraped out with a spoon, then toasted. Haven't tried one, and I can't figure out the attraction.

              -----
              Cafe Fresh Bagel
              896 Highland Ave, Needham, MA 02494

              5 Replies
              1. re: nsenada

                Most bagel places in NYC will scoop a bagel for you.

                1. re: Blumie

                  Ah, the anti-carbs....

                  1. re: galleygirl

                    Yeah, I never got the logic of scooping out the contents of a bagel and throwing it away. A young lady I used to work with diligently scooped out her bagel every morning at the office. I asked why; and was told it was to avoid the extra carbs. I had a better idea: why not just eat one half of the bagel , and save the other half for tomorrow? She looked at me as if I was speaking in sanskrit, and proceeded to cram about half a container of cream cheese into the scooped-out bagel.

                    1. re: Ralphie_in_Boston

                      "She looked at me as if I was speaking in sanskrit, and proceeded to cram about half a container of cream cheese into the scooped-out bagel."

                      Too funny. Still chuckling over that one...

                      1. re: threedogs

                        Although I certainly don't object to the reduced carbs of a scooped bagel, I order mine scooped principally because I like the proportions of a bagel-and-lox sandwich better if the bagel has been scooped. To my taste, it's just a better balanced sandwich that way.

              2. I buy them at Bagel Boss when I go home to LI. They will ship Flagels and Bagels by the dozen, but it's UPS Next Day and pretty expensive. For example, it's 36 dollars for 2 dozen Flagels and 39 dollars more to ship it. Ouch! I guess if you order enough, maybe it becomes worth it. They do supply lots of bakeries and local businesses, so maybe they'll make a deal with you, although I don't know if any of their customers are this far away.

                The Bagel Boss flagels, while thinner, seem to have the same amount of bread to them, just more spread out. They really do seem like a regular bagel that got run over. I like them because there is a higher crust to inner dough ratio.

                1. This is new to me..........is it similar to a bialy?

                  7 Replies
                  1. re: Science Chick

                    Nope. It's a flattened, chewy bagel.

                    1. re: StriperGuy

                      So, is the idea then a higher exterior/interior ratio than a regular bagel (i.e. more crust = more chewy)?

                      1. re: Science Chick

                        Precisely!

                    2. re: Science Chick

                      No, a bialy used a similar dough to a bagel, but is baked, while a bagel (even a flat one) is boiled. A bialy also has some finely minced onions and other flavorful spices in an interior "pocket". A "flagel" or "bagel flat" is just a bagel that's flattened.

                      1. re: lipoff

                        Bagel: boiled and then baked.

                        1. re: threedogs

                          Also, the bagel crust is treated with an alkaline solution (classically, lye - as with pretzels, but soda is also used) to created the shiny, brown crust (alkali help with browning of this sort). That's not true of bialys. I also don't think that bialy dough has malt the way a classic bagel dough has.

                          1. re: Karl S

                            The Russian grocery store has a bunch of breads from NYC - they have what I would assume are bialys, but someone here reported that they weren't the real thing (also, the wholesale bakery around the corner that used to be called "Ciabatta" supplied them with fresh bread products - now the bakery has gone retail, perhaps sold - and I think their stuff is awful. So they may have been the ones who used to make them.)

                            Sounds like bialys shouldn't be too hard to make, with the right recipe. I've never had one - but bagels - as soon as I can get some malt I'm going to try to replicate the bagels of my youth, since I can't find any worthy of the name nearby.

                    3. Are you talking about pletzel, a flattened bagel like a large round disc with onions and poppy seeds? Sometimes called an onion board. It's basically crusty bagel flattened.

                      3 Replies
                      1. re: paprkutr

                        Nope, not a pletzel either, though I wish there was a good source of those in Boston. I haven't had a good pletzel, or a decent bialey in years.

                        1. re: StriperGuy

                          I usually pick up a dozen bialies from Kossar's in the lower east side after I grab my pastrami from Katz and my smoked fish from Russ and Daughters. Then I go into a food trance and get on the highway back to Boston.

                          However, the bialies you find at the local stop and shop (usually in the bakery department) are a fine if desperate facsimile. I've never been a bagel girl, but I'll walk a mile for a bialy.

                          1. re: yumyum

                            That's right near the Doughnut Plant. I was so torn between the two last time I was there (I should have gone for both, but I was parked illegally).

                      2. Basically this is a gimmick bagel. You won't find them in any of the good bagel shops in NY, what few are left, like Bagel Hole in Park Slope.

                        3 Replies
                        1. re: baldbert

                          Uuuuh, no. It's not a gimmick. They are actually really pretty good. And Tal Bagel the Manhattan mini-chain makes a respectable regular bagel as well.

                          1. re: StriperGuy

                            I dont dispute they are good just that they arent a real part of the bagel, bialy, onion board troika of original eastern European goodness. not a gimmick, perhaps, but a refinement. like the cinnamon raisin which to my mind ain't a bagel

                            1. re: baldbert

                              Definitely not old school, and I agree in disliking some of the ridonculous bagels (blueberry blech), but try it, you'll like it. I give good advice, after all what am I chopped liver? ;-)

                        2. Never mind flagels...SQUAGELS!

                          (watch @ 3:30)

                          http://www.youtube.com/watch?v=B2Qqrv...

                          10 Replies
                          1. re: Dinsdale45

                            After H&H ruined traditional bagels by almost doubling the size of bagels; the FLAGEL is a pleasnt return to a chewy, less doughy, honest piece of boiled and baked dough.

                            1. re: ospreycove

                              Thank you, though I don't have a problem with H&H, I do find the flat bagel to be a pretty decent and not particularly sacreligious product.

                              1. re: StriperGuy

                                I believe the chain in NYC is called the Smashery? or something like that. They smash the bagle together under a cast iron weight and cook it on a griddle.

                                1. re: cannedmilkandfruitypebbles

                                  OK so 37 replies later and the answer is no?

                                  1. re: sysco kid

                                    Uhhhhh, I gave you the very first reply, and it was NO...

                                    1. re: StriperGuy

                                      Random but there is a spot on Nantucket called The Green...on West Creek Road and they have Flagels!

                                      1. re: ced9

                                        Is the answer also NO go bialys in Boston?

                                        And IMNTBHO, Tal in NYC is the best bagel. And that's from a Jewish zealot (me).

                                        1. re: ipsofatso

                                          I do remember somone or other saying there were at least 1/2 decent bialys in Boston, but don't remember where... Rosenfelds? The place in Chelsea?

                                          1. re: StriperGuy

                                            Rosenfeld's has good bialys but not as good as their bagels. Kupel's bialys are better than their bagels. In some Shaws and Star Markets their are bags of bialys from New York area bakeries for sale.

                                            1. re: lipoff

                                              I can weakly second the bagged bialies at the supermarket. They are no Kossar's, obviously, but they will do in a pinch.

                          2. Take the ferry to Long Island. That's their place of origin. They don't exist here.

                            They are not pletzels, but I suspect they were inspired by pletzels/onion boards.

                            My favorite flagels on Long Island from Cup O Joe's on East Main Street (just east of the park) in Huntington. They are kissed by flames. All other flagels I've had pale by comparison.