Using family recipes that date back to 1959, the bakery serves old-fashioned boiled bagels accompanied by freshly whipped cream cheeses
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What You'll Get
Choose from Three Options
- $12 for three vouchers, each good for $7 worth of bagels, coffee, and baked goods ($21 value)
- $25.50 for three vouchers, each good for $15 worth of bagels, coffee, and baked goods ($45 value)
- $11 for one dozen bagels, a half pound of cream cheese, and two coffees ($19 value)
Following decades-old family traditions, staff members create old-fashioned boiled bagels to pair with freshly whipped cream cheese and other spreads. The bakery’s menus also include breakfast sandwiches, omelets, sandwiches, wraps, and gourmet salads. View the breakfast and lunch menus.
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.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. May be repurchased every 30 days. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.