Yesterday I picked up some superb smoked sturgeon at Surfas for this morning. This morning I went to be favorite Jewish bakery, long famous for its rye and bagels, and found, that at 8:30, they were out of sesame seed, rye and pumpernickel were by special order only, but they did have poppy and egg.
I should add that the bakery was recently sold to people who admit tney know nothing of bagels, and fired the previous baker.
I got one egg and one poppy. The egg, which in accordance with the dictates of the old New York Bagel Makers Union, CIO, was not boiled. However, it was nothing more than a dry, overbaked egg roll without a hole. The poppy was also without a hole, and had the texture, not of a true bagel, but of a roll, a flavorless roll.
How the question is who in West Los Angeles actually makes a proper, boiled bagel?