There are a few things all New Yorkers know about their precious bagels: everything bagels are the best option, ask for a schmear (unless you want your cream cheese piled three inches thick), and never order your bagel toasted. Why? Bagel purists say it ruins the textural experience of the iconic starchy breakfast, and bagel shops like H&H (currently closed) and Murray’s have even outright banned toasting.But now, much to the dismay of those same purists, Murray’s Bagels in Greenwich Village (and its sister shop in Chelsea) is easing their policy.
In June, Murray’s Bagels quietly installed convector-style toaster ovens and tweeted out their plan to allow customers to request browned, crispy bagels.
“Although we still firmly believe that a hand-rolled, kettle-boiled, fresh Murray’s Bagel is superb, our customer’s satisfaction is paramount to us,” the tweet said. “We will now toast bagels upon request and hope that everyone will enjoy New York’s best bagels any way they choose.”
Four years ago, Adam Pomerantz, owner of Murray's Bagels told The Daily Meal, "Personally, I do not need a bagel toasted — if it’s fresh. It has to be fresh, or right out of the oven. A fresh bagel does not need to be toasted."
New Yorkers were not pleased:
@bfishbfish i only lived in NYC for 3 months and even i know bagels as good as Murray's should not be toasted!
— Rachel Witkin (@rachel_witkin) September 8, 2015
The Traitors At Murray's Will Now Toast Transplants' Bagels: A fresh bagel should never be toasted. This is t... http://t.co/9GuL4TuCoJ
— ConquerNYC (@conquer_nyc) September 8, 2015