This summer, my daughter has been doing an internship on New York City's Upper East Side. Every morning, she stops at bagel shop around the corner from where she works. There she has discovered a yummy new taste treat . . . the flagel.
What, you might ask, is a flagel? A flagel is a flat bagel. Hannah brought me home this one and it was so tasty.
Flagels starts out just like regular bagels where the dough is mixed together, kneaded and then shaped into the traditional round shape with a hole in the middle. After rising, they are boiled for a few minutes. But before they head to the oven, flagels are flattened to almost twice the width of regular bagels.
A flagel has more crispy crust than a traditional bagel and the inside is dense and satisfyingly chewy. Though its thin profile makes it more difficult to cut in half, it is much easier to toast in a conventional toaster. Plus, it provides a broader canvas for sandwich making.
Flagels can come in all of the bagel varieties. I like the whole wheat; Hannah prefers the "everything" flagel. Yesterday, she brought home two for John and Jacob to try. I bet they will find them flagelicious!