Let's get the ugly out of the way: There are a lot of bad bagels in North Jersey — actually everywhere. And not just at the supermarket and grocery stores but even at shops whose sole mission is to make bagels.
This article is not about those bagels.
This article is about the bagels that are super-delicious rings of hand-rolled, kettle-boiled, oven-baked dough with a wonderfully crusty exterior and a delightfully fluffy interior that's a match made in heaven for sweet butter, smooth cream cheese, creamy whitefish salad, pickled herring in cream sauce and, that NJ favorite, Taylor ham and eggs.
It doesn't require an advanced degree in breadmaking to make these crispy rolls with holes right. It takes good ingredients, a pair of hands to roll the dough, boiling hot water to cook the bread and an oven to seal in all that chewy deliciousness with a shiny, crisp crust.
To read the rest of the story, please go to: North Jersey Record
