100 Favorite Dishes: Common Roots bagel
As a countdown to the Best of the Twin Cities 2010, coming this spring, Hot Dish is serving up a hundred of our favorite local dishes. Send your own nominations to [email protected]
No. 82: Common Roots bagel
Call us 1950s housewives or Type A control freaks or tasteless dolts, but there's something satisfying about the conveyor belt perfection of a stack of Lender's bagels tucked snugly next to its dozens and dozens of identical twins on a supermarket shelf. But looks, most definitely, aren't everything. Case in point: Common Roots bagels. These slightly flattened, slightly misshapen, chewy pucks -- many with their centers squeezed almost shut, wink-like -- give them a look not unlike Mike Tyson at the end of round who knows what. But that's the beauty -- and really only the beginning of the beauty -- of them. Like snowflakes, no two are alike. The bagels are individually hand-rolled, then boiled and baked to their incongruent perfection. Dense and heavy, they have a bubbly crackle on the outside, with some nice additional texture from a light dusting of cornmeal on the bottom, along with a sweet touch lended by a touch of honey in the recipe.
Hungry for more? The dishes in our countdown thus far are linked below:
No. 100: Volcano Salad at Tiger Sushi No. 99: Eclair at Butter No. 98: Moussaka at Gardens of Salonica No. 97: "Flappers" at Colossal Cafe No. 96: Bento Box at Obento-Ya No. 95: Sausage, salami, onion, and green olive pizza at Black Sheep No. 94: Crab Cake at the Kitchen No. 93: Passion fruit cake at Pardon My French No. 92: Kafé 421 Signature Dips No. 91: Lutefisk at Landmarc Grill No. 90: May Day Cafe Croissant No. 89: Dowjic at Babani's No. 88: Osso Bucco at the Modern Cafe No. 87: Chef Shack Hot Dog No. 86: Adult Mac & Cheese at Good Day Cafe No. 85: Ropa Vieja at Victor's No. 84: French Toast of the Dead at Chino Latino No. 83: Uni at Origami
Get the Food & Drink Newsletter
Our weekly guide to Minneapolis & St. Paul dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.