"Beigel Bake is a 24-hour London landmark. A bit like Brixton McDonald’s, but without the sense of peril. The Spitalfields bakery has been here since the 1970s and has watched a lot of change occur around it, for better and worse, all while still serving the same, chewy, dependable, Jewish-style beigels. On weekends it’s one, big, snaking, u-shaped queue that never seems to subside, but always moves quickly. In the back kitchen you’ll see rows and rows of beigels boiled and arranged on wooden planks ready for baking. There’s moisture and bready-ness in the air, as well as the sound of a clueless tourist being gruffly ordered to move up the queue. Move fast but don’t ignore the sweet treats under the counter. The chocolate slice is a delight. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch You’re best off keeping things classic here. Smoked salmon and cream cheese, made better with a squeeze of fake lemon juice and a dash of dusty white pepper. Bring a New Yorker here and they’ll likely be appalled. But this is a London beigel. And these golden-crusted, chewy bagels are immense. Most people come for the salt beef and mustard and, over the years, the portion has evened out and the English mustard has got less fiery. Still the meat pulls away in soft pink strands and a gherkin never goes amiss. There’s a reason this place is always worth a pilgrimage, for Londoners and visitors alike. Food Rundown photo credit: Aleksandra Boruch Smoked Salmon & Cream Cheese Beigel Every beigel shop order should always have a cold starter. Some people opt for tuna mayo but we’ve always been smoked salmon people. Is this the best smoked salmon and cream cheese in the world? Certainly not. But the chew of these beigels is irresistible and it’s a cheap and cheerful bite that’s never let us down. photo credit: Aleksandra Boruch Salt Beef Beigel The amount of salt beef in this beigel has shapeshifted over the years, as has the sinus-clearing potency of the mustard. But it’s still an icon of London’s food history. The beef comes in soft hunks, part of it best eaten with your hand, and the other part best smothered over your face. Always get a gherkin and, if you fancy sharing, get another plain beigel with mustard on the side to split." - Jake Missing
