What is a good and bad bagel?
Good bagels are made in New York City – I’m not kidding, it’s something in the water. If you try to mass-produce bagels without using NYC water, you get these hard little hockey-pucks. Some bakeries around the country import water from New York in order to make good bagels. I saw this confirmed on “Food Detectives” – it holds true for pizza dough as well. You could probably chip a tooth on a Key Food bagel – a real NYC bagel is a little crunchy on the outside, but soft and warm and doughy inside.
