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I think it’s more how they are made. Every one I get outside of NJ is just bread with a hole in it. Or comes from a bag on the cheap.
Hard to say....they have to be boiled before baking...but the yeasts and water are definitely a problem...Ive had several bagel shops as clients, and the wild yeasts affect the rise bigtime....of course youve also got people who produce junk.
 
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