Bethesda Bagels: New York bagels go to Washington
Nothing is more natural than having New Yorkers transplanted to our nation's capitol and requiring a local bagel place to open for nourishment and survival. That's exactly what Bethesda Bagels does: caters to the New Yorkers and trains others into learning about the essentials of lox and fat bagels on a Sunday morning over the New York Times (or in this case, the Washington Post).
Bethesda Bagels was started in 1982 by a New York couple who discovered the Washington area to be to their liking, but not the bagels. So by opening their own bagel shop, they were able to solve that problem. Since then, they've developed a strong and loyal following. In fact, Bethesda Bagels is like any other suburban New York bagel shop: spacious (compared to Manhattan, that is), busy, warm, inviting, with the scent of dough in the air and mouthwatering deli items like pickles. Leaving behind the persnickety customers, the bagel shop has a friendly and social vibe, so impatient and rude are not tolerated.
Choose from a selection of bagels, including your favorite onion, everything, pumpernickel and sesame; or an interesting bagel of blueberry, banana nut, granola, chocolate chip, savory cheese or even sport/ energy. There are catered specials like asiago, apple and cinnamon, spinach and cheddar and lemon poppy, and mini-bagels available. You can smear with cream cheeses of chive, lox spread, or roasted red pepper, olive and pimento, honey raisin walnut, or basic PB&J. Or, stuff BBQ salad, whitefish salad, turkey pastrami, cheese, corned beef, or fried chicken breast (among others). Each day has a daily special and there's fresh-squeezed lemonade, coffee, and other beverages available.
Bethesda Bagels specializes in catering, too. Call ahead to order from a selection of meat and fish platters, cheeses, hot mini items and pizzas.
Posted by Rin-rin Yu
