Goldberg’s Bagels

Born and raised on Long Island, I know bagels. And I know how hard it is to find really good ones. There are so many variables to consider and it’s rare that a bagel place gets them all right. And to add more variables, my favorite variety–The Everything–has its own requirements of excellence. But bagel perfection is possible. Goldberg’s Bagels gets it all right.

But first, can we pause and appreciate how we can get oat milk lattes at most coffee shops. This is one from Hampton Coffee Company.

The most common bagel offense in my view is too much chewy doughiness, way too fat bagels that have the ratio all wrong. With bagels, more is not more. Ratio of crusty exterior to interior density is key.

The Everything bagel requirements of excellence: Actually Everything and all over the entire exterior on all sides. Appallingly I have had bagels that only had seeds on one side of the bagel. And Everything should at least include sesame, poppy, garlic and salt. A few caraway seeds sends me over the moon, but they are rarely included.

Also, have tofu cream cheese. My preference is tofu scallion.

Way to go Goldberg’s Bagels! It’s so great that your level of quality has several locations over the north and south forks.