4 $5 Groupons, $20 Toward Delivery or Carry-Out, or $20 Toward Dine-in at Fort Hamilton Bagels (Up to 40% Off)

Dyker Heights

Value Discount You Save
$20 40% $8
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In a Nutshell

Enjoy burgers, pancake breakfasts, wraps, or freshly-made bagels topped with delicious sweet and savory spreads

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 180 days. Limit 1 per person. Limit 1 per visit. Valid only for option purchased. Order required in advance for carryout and delivery orders. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • $12 for Four Groupons: Each Good for $5 Toward Dine-in or Carryout Orders ($20 value)
  • $12 for $20 Value Toward Delivery or Carryout Orders ($20 value)
  • $12 for $20 Value For Two or More People (Dine-In Only) ($20 value)

Leavened Bread: More Than Meets the Rye

Though we take it for granted today, leavened bread made the human diet’s transition from stewed rocks to grains much easier. Read on to see just what makes it possible.

The simplest baguette recipes require only three ingredients: flour, water, and yeast. Yet these basic elements, when placed in a hot oven, undergo a miraculous transformation: the flat, lifeless dough practically grows five times its original size, encasing a fluffy white interior within a crisp outer crust. The metamorphosis happens largely thanks to yeast, which breaks down sugars in the flour and gives off tiny bubbles of carbon dioxide, expanding the bread as it bakes.

The discovery of yeast’s practical application is still somewhat of a mystery. In the days before recorded history, some lucky baker may have left the dough for a simple flatbread sitting somewhere warm and damp. Since baker’s yeast—or saccharomyces cerevisiae—thrives in the wild, some may have then made a home in the dough, suddenly turning it into a fluffy treat. 

Still, the process can’t be left entirely to chance; leavened bread also relies on the properties of wheat flour. As Bon Appétit magazine points out, gluten strands trap the gas formed by yeast, allowing it to rise. The “windowpane” test can measure a loaf’s gluten development: after cutting off a small piece of dough, stretch it out until it’s as thin as you can make it. If it falls apart before it’s transparent, it could use a little more kneading before tucking it in the oven.

Customer Reviews

great food and service
Walter R. · March 7, 2016
Nice guys working there!
A. Whitney S. · October 2, 2015
Merchant Location Map
  1. 1

    Dyker Heights

    7002 Fort Hamilton Parkway

    Brooklyn, NY 11228

    +17184915077

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By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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