Unlike many purists, I’ve wholeheartedly embraced the diversity of bageldom: the chewy Big Apple numbers at Russ & Daughters and Ess-a-Bagel; the dense, honey-water-poached beauties at St-Viateur and Fairmount in Montreal; the light, fluffy Toronto-style wheels at the 105-year-old Gryfe’s and Jonathan Gold-endorsed Freedman’s in L.A. I’ve even scarfed the (gasp!) no-boil Jerusalem-style bagels and […]
