Category: 貝果
Toasted one for breakfast and the crust cracked just right before giving way to that chewy, slightly sweet center. The salt balance is spot on, not overpowering at all. These are the closest thing to a real NYC bagel I've found since going gluten-free.
Cut into one this morning and the inside was exactly that soft, chewy texture I've been chasing since going gluten-free. The salty-sweet balance is subtle but definitely there, and the crust actually holds up to a schmear without falling apart.
The crust gives that perfect crackle when you bite in, but the inside stays chewy and soft just like a real bagel should. I was honestly surprised how the subtle sweetness balances with the salt—had one with cream cheese and it was gone in two minutes.
