Separating the wholewheat bagels from the chaff (Oct. 1997)
By Fritz Hahn, for the Mitzpeh
For centuries, man has attempted to find the perfect bagel. The best are airy, crunchy yet tender, while the worst are flat and sodden, toasted cardboard with a lopsided hole.
But now the rush to mass market bagels resembles the coffee wars of the early ‘90s. Bagels have gone mainstream, beyond the realm of ...