Is there a more pleasing bread product than a bagel? You can’t go wrong with something chewy, doughy and simple that can be held in one hand.
During my first visit to New York City many years ago, I was staggered by the huge range of bagels on offer. No matter the neighbourhood, there were stores and bakeries everywhere I turned baking and selling bagels. Unfortunately for FGV me, many establishments weren’t forward about their ingredients and I wasn’t familiar with bagels enough to know what was vegan or why they might not be animal-product free. Growing up in suburban Australia meant I existed in a bagel-free zone during my formative years. My bagel-curious nature is only now being satisfied thanks to a fabulous company here in the UK.
The New York Bakery Co couldn’t be situated in a more non-New York location. This bagel factory churns out the round, doughy goodness from their South Yorkshire factory in Rotherham. A multitude of plain and flavoured bagels flow from their conveyor belt a few miles outside of Sheffield. Bagel aficionados can choose between Cinnamon & Raisin, Plain, Sesame, Wholemeal, Multi-seed and Onion. Every flavour is labeled as suitable for a vegan diet and I have spied them for purchase in most high street stores and major supermarkets.
The New York Bakery Co inspired me to name today as official bagel day for the Haus of FGV as I set about crafting a delicious snack. First stage meant toasting a springy multi-seed bagel to golden perfection. Once crisp, I smoothed on a spreading of Pure Sunflower margarine and filled the bagel with a slice of Tofutti Mozzarella and two pieces of Cheatin’ Beef by Redwood. The finished result looked so delectable and mouthwatering it almost didn’t hang around long enough to be photographed.
I was able to exhibit some willpower and you can now view for yourself how perfect my bagel snack looked. Rest assured bagel-curious amongst you, it tasted as good as it looked. Now if someone could just hook me up with a fab bagel place in NYC, I would be delighted.
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