Begging for BAGELS

Iread somewhere that “an un boiled bagel is just a roll with a hole,” and it caused me to think about the intricacies of various foods, how they’re made, and what makes them unique. Good boiled breads, such as bagels and pretzels, are soft and chewy, and they take a while to get through. Fresh from the oven, they’re shiny, and deliciously yeasty.

It’s amazing how different something can taste when it hasn’t been corrupted by preservatives, trucked 1,500 miles to a grocery store, and aged on the shelf for days. Mass-produced bagels are vastly different from homemade. Most brands sold today are extruded, meaning the dough is forced through tubes, mechanically cut, and steamed rather than boiled. This process turns out thousands of “units” per