纽约贝果博物馆

Because I really enjoy eating at the Korean London Bagel Museum, I walked into the New York Bagel Museum with high expectations. I thought that since they looked similar and had a consistent style, the taste should also carry on the familiar memories. However, there was still a difference.

This time, I ordered the "Yogurt Scallion Bagel."
It looked completely fine: well-sized, neatly sliced, and adequately stacked with fillings. But as soon as I took a bite, the disparity became apparent. The biggest issue was the greasiness, heaviness, and a lack of aroma that made it quite bland.

The dough was a bit hard and sticky, and the oily sensation overpowered the flavor of the dough itself. It didn't have the clean taste that the Seoul version has, which is slightly crispy on the outside and elastic on the inside. By the time I was halfway through, I felt it weighed me down, completely lacking the refreshing quality I had anticipated🥲.

The yogurt filling did not bring out any sourness or lightness but instead formed a sticky thickness that made the overall flavor heavier; the scallion aroma was weak and lacked layers, with no distinct green onion scent. The refreshing scallion flavor that was so appealing in the Seoul version was completely absent here, making the overall taste monotonous, dull, and lacking highlights.

Both places looked quite similar, but the flavors were completely different. The Seoul version is light, vibrant, and layered, while this one tastes like a heavy, greasy seasoning combination.