Is there such a thing as a good supermarket bagel? We taste tested eight brands and found two good ones… and some terrible ones.
A freshly made cinnamon raisin bagel is a perfect morning bite. It’s fragrant, moist, chewy and just a tiny bit sweet. Add butter or cream cheese, and it’s a satisfying and substantial breakfast.
Great bagels require good gluten development, adequate resting time, a boiling water or steam bath and a high-temperature bake. Skip one step, and the result is a bad bagel — a round of bland, soft, cakelike bread, or a dense, dry puck that’s hard to choke down.
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