| Comment | the bagels I've tried are OK, they're often somewhat decent, but they miss "something" Supposedly the NY ones are different because of water, but I dunno if that's an urban myth or whatever. I find the texture slightly different, not enough to be a major issue but enough to mean I get a hankering for a "real" one occasionally.
I think the analogy of a hovis loaf or fresh baked bread is probably the best way of describing it. nothing wrong with a hovis loaf, makes a good sandwich, but a fresh loaf is a different beast. |
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