Scientists make informed hedonists.
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- 86 posts total
As a former bagel baker, I’ll weigh in. Real NY style bagels do not stay "cushion-like". The mass-produced, extruded variety loaded with dough conditioners and preservatives and baked on sheet pans might. But given the choice, why would anyone opt for the latter?
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Ha! l can’t believe someone believed all this? @stuartk “As a former bagel baker” l don’t think l will ever buy a genuine NY 🥯 in all probability. Thanks for the inside information on the science and art of bagelism. If l was ever allowed in, I will keep it in mind to only use the fully loaded “extruded dough conditioners” variety. The cushioned effect. Just wondering….. Would those be any good if exported to the UK, to enhance our mains conditioners over here? Or we could accessorize them, to run our speaker cables through? l know you are in on the joke really. Tongue in ring donut. |
It depends on what you get out of the hobby:
I love that there's something for everyone! |
- 86 posts total

