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Old-school bagels vs. new: seeking opinions and advice


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Old-school bagels vs. new: seeking opinions and advice

Chris E. | Jan 6, 2006 01:18 PM

I'm writing a story about the changing face of the bagel (decline, one might say), from something crusty, dense and chewy to something airy, oversized and (sometimes) sugary. I'm a longtime fan of (and sometime poster on) this board, and was hoping to get some 'hound input. I'm looking for:

1) Places that still make bagels the old way. Bagel Hole on Seventh Ave. in Park Slope is an example.

2) Relatively new places that epitomize the newer style. The new bagel place on Fifth Ave. and 17th St. in the Slope is an example. (I forget the name.)

3) Input from chowhounds who've noticed this trend and lament it. I've included my e-mail address above.

Thanks in advance,

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