So I went up to Boston last weekend and after having bagels from two different places there’s no way I was going to let this one go by. I went to a Starbucks with a friend one morning and he got a “bagel.” It was indeed, round bread that was also kind of firm. It was crumbly and it was definitely not a bagel. Bruegger’s Bagels I used to eat all the time when I was in Boston, and they fared much better than Starbucks. Still though, on a scale of 1 to 10 (1 being that Starbucks bagel, 10 being Terrace Bagels) the Brueggers was maybe a five or so.

The explanation I gave to my sister about why the bagel still wasn’t that good went roughly like this: “A bagel has certain things that make it a real bagel. First, it needs to be lightly crispy on the outside, but not so much that it’s hard for your teeth to go through. There should be just enough resistance that there’s a crisp sound, but can then go all the way through. The middle part should be chewy, but not in a crumbly bread way, it needs to have elasticity so that it’s kind of malleable in your mouth. The only reason this bagel [Brugger’s Bagel] is crispy is because you just toasted it, not because it’s a well baked bagel.”

So there it is. The deli bagel I had when I came back was so much better, but of course that was still only a deli bagel. When my sister and her husband come to New York again I’m gonna show them what bagels really are.