LI Bagels: What you learn eating 16 in one day
Newsday.com reporter Tara Conry ate her way across Long Island, stopping at 16 bagel shops from East Hampton to Long Beach to Franklin Square. Here's what she learned. Credit: Tara Conry
There's definitely something in the water, as they say, that makes Long Island bagels taste so good and consequently, feeds Long Islanders' obsession with them.
But on Wednesday, I set out to find the "holey" grail of boiled and baked dough — the best bagel on Long Island. My journey took me over 150 miles — from East Hampton to Long Beach to Franklin Square — as I stopped at 16 bagel shops along the South Shore.
I endured rain, snow and some queasiness from the countless calories I consumed in my pursuit. I tasted plain, everything and French toast bagels — and everything in between — and flavored cream cheeses that seemed like something out of a really good dream. (I'm looking at you, Nutella, and bacon scallion.)
I set out to find the perfect bagel, but instead learned more than I could have ever imagined. And to spare you the bellyaches and gas money, I'm passing those lessons on. Click on the link above.
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