How long do you think the line will be Sunday at 8am?
The line won’t be so long. 5 min? But the wait could be like 20 min. It takes them forever to do whatever they’re doing in there.
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Ah. Got it thanks. Might not be able to swing it. My kids said we need to be the first in line at Universal Studios line drop at 9am.
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There’s a Hanks Bagels in Toluca Lake real close to Universal if you need another option
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Was there some sort of special event at Universal today?
Nope just going with the family for our annual trip. I think the extra $20 for preferred parking is worth it.
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Do Courage Bagels freeze and rewarm pretty well?
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Regardless of it being a courageous bagel or a fearful bagel, no bagel is going to be helped by the freezing process, obv. It really ruins messes with the texture and flavor.
Having said that, I think it really depends a lot on how one is planning to “use” the newly unfrozen bagel:
If you plan on defrosting it, and then serving without toasting, it’s not gonna be good.
But, if you plan on toasting it and then buttering, or schmearing or making some kind of sandwich its not too bad.
Because Courage’s burnt everything has so much topping flavor when fresh, I find it is still pretty good decent after defrosting and toasting.
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Make sure it’s piping hot.
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we freeze all types of bagels and breads frequently. They all could benefit from a quick dunk in water (or spritz with spray bottle) before heating up in the oven.
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Courage’s bagels IMO are way closer to a sourdough toast than a conventional east coast bagel.
I often freeze multiple boules of sourdough that I pre-slice before bagging in gallon bags. Definitely never refrigerate them though.
+1 steam does wonders for gently reheating the bread before toasting the outside. Part of the reason why the Japanese Balmuda toaster does miracles to even the stalest bread.
For a normal kitchen oven, I quickly [1 second~] run my bread under tap water before adding it into a cold oven. I set the oven to 350 and by the time the oven finishes pre-heating, my bread is usually in a really good state with a very nice crust and fluffy crumb. If not, I’ll let it run for increments of 3 minutes until it’s ready.
For a toaster oven, I use a Cuisinart Air Fryer, I use the toast setting set to “Dark” to rinsed frozen bread.
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certainly couldn’t make a Courage Bagel taste any worse! (or any more like an actual bagel)
You actually think Courage Bagels are bad? Or do you just think they aren’t bagels?
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putting aside my personal taste (don’t like 'em), but they’re objectively not a bagel.
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Can’t argue with the former and hard to argue with the latter!
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I’ll wade into this mishegoss… Why not?
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Joe sums it up pretty well - Bagels = @joe_rosenthal
but in short, if it’s got an open crumb, it’s not a bagel.
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Next step down the rabbit hole Bagels 2 = @joe_rosenthal
Having grown up with Montreal style bagels, what Courage makes is very much, not even close, to what a Montreal style bagel is. So much so, I don’t even know what they would claim to be taking as inspiration from it. I’m not NYC bagel expert, but it doesn’t seem like they’re anywhere close to those either.
I’m sure a lot of these new school “bagels” in LA taste good and have a pleasant texture. But they are perhaps better thought of as toroidal breads or buns. Taking the name of bagel (which is not a generic term, but a yiddish word if I’m not mistaken) is a sad appropriation. In much the same way that places will slap omakase on what could be a tasting menu or even prix fixe without understanding the context behind the term. The term has become meaningless when many restaurants use it.
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