Has anyone noticed a general deterioration in the quality of bagels? I more or less expect that here in the South. Even with many northern transplants here people seem to prefer bagel-shaped soft rolls with assorted toppings. It seems even when I visit Brooklyn and Queens it's tough to find a real bagel.
When I was a teenager in Brooklyn I couldn't even consider eating a bagel sandwich because the properly baked crust made it too difficult to bite into something that thick and (desirably) tough. Now bagels are so soft that a bagel sandwich is a reasonable lunch choice.
Any thoughts on whatever happened to real bagels?