![]() ![]() Now a new book by Maria Balinska titled " The Bagel: The Surprising History of a Modest Bread" has made me realize that I narrowly avoided a horrifying fate: If I'd been born a few years earlier, I might have suffered a bagel-less childhood (at least in rural Vermont). ![]() That's the closest I've ever seen him come to cooking.*) (According to him, 22 28 seconds is the perfect amount of time to warm up a large bagel in the microwave. We often bought bakery "day-olds" (foolish, since most connoisseurs will tell you a bagel goes stale within a few hours), and my dad still prefers microwaving to toasting-another form of bagel heresy. ![]() Fresh bagels from Bruegger's (a national chain that started small in Burlington, Vermont, my home turf, in 1983), frozen bagels, mini-bagels.our family wasn't terribly discriminating, I confess. As a kid in the '80s and '90s, I chewed my way through thousands of those boiled-and-baked rings of bread dough. Do you remember the first time you tasted a bagel? I don't. ![]()
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