Would love to know about differences in the flours used here vs. in Brooklyn. The taste at Zylberschtein-s and Reubenstein's both seems quite different from NY bagels.
Good point, I will dig into it a bit more in the coming weeks to get to understand why Seattle places are making their bagels differently and what it is you're tasting
It's, unfortunately, a place where you order at a window and eat in your car or at a table in a parking lot. It's also open only 5 days a week. These things warrant demerits.
Would love to know about differences in the flours used here vs. in Brooklyn. The taste at Zylberschtein-s and Reubenstein's both seems quite different from NY bagels.
Good point, I will dig into it a bit more in the coming weeks to get to understand why Seattle places are making their bagels differently and what it is you're tasting
It's, unfortunately, a place where you order at a window and eat in your car or at a table in a parking lot. It's also open only 5 days a week. These things warrant demerits.