Read the article in the Chronicle and it was bothering me. Is Schmendricks making bagels on cookie sheets? Every legit bagel shop I've been to boards them and puts them directly on a pizza stone in a big old oven-- Katz, House of Bagels, and the Bagelry have been boiling and baking bagels directly on a stone oven for years and years.
This is what real NY bagel production looks like, NOT what I saw int he article.
Don't know what is new about these guys except that they are baking their bagels on cookie sheets, not directly on stone. What is so special about that?
I smell marketing pulling the wool over bay area folk's eyes once again.
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