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Thursday, June 24, 2010

Showdown! Glutino Bagels vs. Udi's Bagels

I really truly believe that there is a finite number of words that I could possibly spare towards most food products... even the most wondrous and gluten-free food products! To that end, I thought "hey, if I have multiple items in the same general category, why not pit them against one another in a virtual cage match?" It sounded like a good idea at the time, and it still does. So, in one corner, we have the bagels put out by the fine folks at Glutino's, and in the other corner, Udi's Bakery puts their bagels on the line! WHO WILL PREVAIL?

First, some talk about the competing companies. Glutino, I think I've mentioned before, are one of my favorite gluten-free providers. Almost everything I've had of theirs, I've ended up liking. Udi's, in the other corner, are relative newcomers to the gluten-free market, but they've come on strong in the past year or so with many many good things, which I hope to review in good time.

So. Comparing and contrasting. I can say that both sides, when it comes to bagels, have good bagels. I mean, really good bagels. I can't compare them to "real" bagels, but they're tasty, and either way you go, you're in good hands. That doesn't mean there aren't differences! For one, Glutino's offers the tantalizing possibility of choice. Glutino bagels come in four flavors, plain, sesame, poppy seed, and cinnamon raisin. Udi's, on the other hand, have one flavor and one flavor only, at least at present.

The other big difference is in texture. Glutino's bagels are far denser than Udi's, with a surface that's fairly compact and even. Udi's bagels are lighter. The interior of an Udi's bagel is riddled with leftover air pockets, which, once toasted, become fantastic receptacles for melted butter (or margarine, you know, whatever). In this there is a very important point! Glutino's bagels are actually rather difficult to prepare, or more accurately, to slice. I have a good bread knife and a bagel holder, and I still find myself with some seriously mis-proportioned bagel "halves" most times I attempt. Udi's, on the other hand, those people are smart. Their bagels come mostly pre-sliced. By "mostly" I mean that they are sliced all the way through, with three or four patches that have not yet been cut. Cut those, and you're good to go. Major advantage: Udi's.

In the end, I think I prefer Udi's. Only by a shade, though. The factors? Well, I like the softer texture they have, and the fact that I can get them sliced open without worrying about major lacerations is a HUGE plus. That said, if they all disappeared from the shelves and all I was left with were Glutino bagels, I would not complain! They're both good products, and both get a thumbs-up from me. Udi's just gets a slightly bigger thumb.

1 comment:

  1. Ugh, Udi's bagels are too squishy. Glutino's bagels are much closer to the dense, chewy texture of a real NYC bagel. They are nearly impossible to find lately, which is very disappointing.