Papos Bagels

Let’s finally get ‘round to the Bagels

Opening Ramble:

One more sandwich for 2023. December is always one of my favorite times, Christmas spirit really boosts everyone. People are returning home, you get link ups with people you haven’t seen in ages or with loved ones before they go home. However, the flip side also means it’s getting colder, juices and smoothies aint cutting it for breakfast anymore. Salads are slinking to the back of the menu. It’s the time of carby breakfasts. King of the carby breakfast for me is the humble and versatile bagel. Sadly, London is not a bagel town. Beyond the sad NYC bagels at Tesco, you can’t really have access to bagels, let alone good bagels. Beigel Bakes on Brick Lane is often people’s go to as where I should go. I’ve taken Americans to Beigel Bakes in fact. They were the first to open my eyes to the fact that Beigel Bakes has become extremely mid. When they first told me, I was defensive saying “you’re from the West Coast what do you know about bagels!” But in reality, it was true and having come round to the truth, I had to find a new bagel impresario. Could Papos be the new standard bearer? Let’s see.

The Vibe

I couldn’t get a picture of the front of the store because of some youths who wouldn’t move. I didn’t want to get punked so after one failed attempt I shuffled off. Honestly you’re not missing much. Papos is down an alleyway and they have spent all the budget on their food rather than aesthetic it seems. It’s like a lot of East London bakeries that have sprung up, almost industrial feeling. Much like the staff shirts, it’s simple, it’s not showy and not too colorful.

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The Food

I got the everything seasoning bagel with the jalapeno cream cheese. To me, that’s the best test of a good bagel. It was the first ever bagel order I placed in New York after being told off for ordering a plain bagel with cream cheese. That man was a genius and I’m pleased to report Papos has either imported that bagel maven or they themselves have learnt how to make a brilliant bagel! Let’s assume they haven’t relocated Rico and talk about the magnificent bagel below.

For those who don’t know, “everything seasoning” is typically made of garlic flakes, onion flakes, poppy seeds and maybe some kosher salt and caraway seeds. I could most definitely taste the garlic and onion flakes and poppy seeds on the Papos bagel. The spicy garlic along with the savoury and almost sticky sweet onion and punch of poppy help break up the stodge of the bagel. This is not shade towards the bagel itself however, I want to be clear. It’s perfectly baked/boiled, the chewy crust relents at the exact right time unlike supermarket bagels and the insides were pillowy soft.

The jalapeno cream cheese was also exactly what you want it to be. The right level of spice, like a pinch to your taste buds before being washed away with the rich and luscious cream cheese. Perfectly whipped and appropriately packing the bagel. One of my biggest pet peeves is when the bagel merchant is stingy with the cream cheese. You get them in buckets, give us what we need! Papos Bagels delivers them in appropriately sized flavour filled portions. The only reason I don’t give it a higher rating is that I want to try some of their other bagels.

The Rating: 9.5/10

Conclusion

I have no notes, it was the perfect bagel honestly. So good, I walked back to the shop and got the bag of day old bagels. Having previously thought, “who needs a bag of day old bagels??? That’s so much bagel that’s self admittedly past it’s best”. Turns out I needed it and honestly so does everyone because even the day olds were awesome and only lasted for two breakfasts in our house. If you live in the vicinity of zone 1/2/2.5, it’s worth the trip I promise you.