Once Unthinkable, Bagel Evisceration Is Becoming More Common In N. Y. City

The dubious practice of “scooping” bagels – hollowing them out to provide extra room for toppings or spread, or simply to cut calories – is anathema to many native New Yorkers. But it’s a growing practice that some nutritionists excuse as being healthy, if a bit wasteful. Anti-scoopers, however, say the calories saved are minimal, maybe 75 at best, about the number of calories in an apple. While the city’s bagel purveyors at first were horrified at the sight of their products being eviscerated, they have knuckled under to the trend. Terrace Bagels, Bagel Pub, Ess-a-Bagel, La Bagel Delight, and even fussy Murray’s Bagels all scoop on request.