Most bagel delis use marble bagels to create a classic reuben bagel sandwich with.
What is a marble bagel.
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Remove the bagels from the water with a slotted spoon and place on the prepared baking sheets.
Perfect for a rueben or with pastrami and mustard.
Cook the bagels for 2 minutes flip them over and cook 1 minute more.
The marble rye bagel.
Brush the tops of the bagels with the egg wash if using and bake for 20 to 22 minutes until golden brown.
Using a skimmer or strainer remove the bagels from the water and place them back on the baking sheet.
Remove the bagels from the oven and let cool on a rack before serving.
Works with great with any deli meat especially old favorites like brisket liver or tongue.
Transfer the bagels four at a time if possible to the simmering water.
Beat the egg whites with the water.
Is it a rye bread or is it a bagel.
The marbling effect of the bagel comes from the rye dough that is divided and colored and then twisted into a bagel shape.
Marble rye bagels are another type of bagel that uses pumpernickel dough and rye dough to create this chewy bagel.
Increase the heat under the pan to bring the water back up to a gently simmering boil if necessary.