One of the tragedies of being gluten-free and living in New York City is not being able to enjoy the bagels. I used to look forward to the hearty breakfast of a sausage, egg, and cheese bagel sandwhich from Ess-A-Bagel on weekend mornings. Now, I sneak bites of the cheesy sausage from my fiance’s when he gets them.
Of course, I’ve tried frozen gluten-free bagels. Udi’s makes a good bagel, although it seems a little too bready and not chewy enough. I recently was introduced to Joan’s Bagels. Joan makes par-bakes her bagels, freezes them, and then lets you bake them to your desired doneness. This makes for an incredible texture, but they had the dreaded xanthan gum after taste.
I didn’t think that fresh gluten-free bagels existed, but I was proven wrong. Vic’s Bagel Bar in Murray Hill makes gluten-free bagels because Vic was diagnosed with a gluten allergy 6 months after opening his bagel shop. They make their bagels first thing in the morning as to not contaminate them with the gluten-full bagels. I’m pretty pumped about this. I haven’t tried a bagel from Vic’s yet, but I plan to before leaving New York City!