A Good Old Fashioned Bagel

Real bagels in New York are about bas easy to find as one of those mythical sewer alligators.They're usua Ly puffy and pale with hardly any taste.Like the artesenal breads that are repopulating the city ,home style bagels are making a return and in a big way. The New York Post (yes, that rag owned by the Murdoch family) covered them in their Wednesday food section.Old fashioned and Isreali bagels are Back in style. The old fashioned style is more circular, looking like a ring and having a dark mahogany color.The texture is springier and chewier, reminiscent of the days when bagels were actually hand rolled. New York bakers Bari Musacchio and David Heffernam , who came from the city's best restaurants decided that a better bagel was needed.Ms.Musacchio felt like it was a desert ,not being Abe to find even an adequate one.Their are hand rolled creating an almost pretzel like bread.A Montreal version is also coming to the Big Apple.These have no egg but instead malt and honey and are first boiled in honey water. Bagel lovers can also rejoice at the Jerusalem style bagel coming to the city.This is a longer, thinner version, usually covered in sesame seeds or salt.They're then dipped in olive oil and the traditional zatar, a mix of sea salt and various herbs. This is an excellent snack and I can see it becoming the next big thing.The bagel itself without the dipping sauce may also become popular.It 's got the appeal of a pretzel along withe chewy inside and crusty outside. The era of the puffy, pale bagel may well be on it's way out.The thinner, crustier one is coming back.It's a whole new era of holes.