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Why do most bagels suck?2024 Nov 24
This is a 2015 article from NPR's The Salt called Chew On This: The Science Of Great NYC Bagels (It's Not The Water) that explains that a proper bagel must be, before being baked, first "poached or boiled in a solution of water and malt barley for anywhere from 30 seconds to 3 minutes" in order to thicken the crust and lock in the bagel's moisture. This is what makes it a chewy, delicious bagel and not just a round bread.
Why would anyone do it wrong and make crappy bagels? Because it's cheaper to skip the boiling step and just bake them. And then, proving that there is no god, some people grew up eating them made wrong and now prefer them this way.
Now, why do some toast their bagels and make them with things like blueberries and pumpernickel? I don't know, why do some people turn to lives of villainy?
This is a 2015 article from NPR's The Salt called Chew On This: The Science Of Great NYC Bagels (It's Not The Water) that explains that a proper bagel must be, before being baked, first "poached or boiled in a solution of water and malt barley for anywhere from 30 seconds to 3 minutes" in order to thicken the crust and lock in the bagel's moisture. This is what makes it a chewy, delicious bagel and not just a round bread.
Why would anyone do it wrong and make crappy bagels? Because it's cheaper to skip the boiling step and just bake them. And then, proving that there is no god, some people grew up eating them made wrong and now prefer them this way.
Now, why do some toast their bagels and make them with things like blueberries and pumpernickel? I don't know, why do some people turn to lives of villainy?