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The Ones Today Are White Bread Compared To The Real Thing
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They don't make bagels like they used to, even in New York. Years ago, those big, doughy, kinda tasteless rings of white bread became the norm, because that's how machines make them. Now, though, some bakers are bring back the bagel I remember from my earliest days, the ones with actual holes instead of a closed-up slit, the kind with the crunchy outside and fluffy inside, the kind my dad and I used to get at a bakery down an alley in Paterson, NJ unmarked except for a narrow sign saying "HOT BAGELS." I miss them. And if the new artisans are making that kind of bagel, I'm there. (New York Post)
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