And then?
Then I ate them all over the next few weeks with the enjoyment of someone who unearths a classic family recipe a dozen years after it was lost. These bagels are divine, and unique.
They're smaller than most of the gluten-free bagels on the market, and they're more substantial in weight and flavor, too. They don't taste like a fluff of air; you actually feel like you're eating a bagel.
The trick to these bagels? You have to follow the directions -- no swaying from the path. The ladies behind Sweet Note know what they're doing, and they know that storage and reheating can be the enemy or best friend of gluten-free baked goods. I attempted to warm a bagel up on the plata on Shabbat, and it ended in disaster (I was so bummed that I wasted a bagel).
It's all about freezing the bagels. Putting them in the microwave for 60 seconds to soften them up, and then toasting them ... yes. Perfection. So good. So much flavor, so much substance, so filling.
I can't say enough about these bagels. I'm going to do everything in my power to try to get them into some local shops because, even I can admit, the price is a bit of a sticker shock when it comes to shipping (because they need to stay frozen for integrity, overnight is the only option, which is expensive).
Have you tried Sweet Note? Is there another kosher, gluten-free bagel that I should be eating that I'm missing out on?