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And Let's Not Go Down The Montreal Path. Good Bagels, But Not The Same
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The great imponderable: Why can't you find a good New York-style bagel in California? Or anywhere else? It's not the water, it's something else -- skipping the boiling part, the right oven, something. But unasked in this article is another question: Why can't you find a great bagel in New York anymore, either? Even the best of today's New York bagels is a different, not-as-good animal from what I remember growing up in the region. They weren't huge back then, but they were denser and had a much crunchier crust. And I haven't had one like that, hot out of the oven, in decades, anywhere. (Yes, I tried H&H when they were the thing, I stop at Ess-a-Bagel when I'm in Manhattan, and they're not what I remember.) Nothing will ever top the bagels I remember getting from a baker down a tiny alley in Paterson, NJ, circa 1965. So good. (New York Times)
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