Everything spice has gone beyond the bagel, from a seasoning for steaks to scrambled eggs to the Rooster’s patty melt. Trader Joe’s popularized the seedy melange as a standalone seasoning. But a local bagel shop remains your best bet for value and flavor. Fifth-generation bagel master Michael Leibowitz harvests the fallen spice from the actual bagels he bakes at his Original Bagel in Broomall. That means his blend of poppy, sesame, minced onion, garlic and pretzel salt is pre-toasted, unlike the uncooked blend from TJ’s. It’s also less expensive: “People just walk-in, grab that and don’t even buy the bagels sometimes,” shrugs Leibowitz. But don’t do that! This shop happens to make some of the best New York-style bagels in the region.
– Craig LaBan