Having teethed on bagels, you could say I’ve grown up with the doughy goodness in my mouth from a very early start. I spent my childhood and adolescence hunting down bagels with my parents in the heart of New York city and New Jersey. Then I moved to an area where the only bagels were in the freezer department of the grocery store. I had learned never to buy them and besides, I had to drive 20 miles to go to that grocery store. My parent’s could not imagine having no bagels to eat, they were a staple in their house, sort of like rice to some folks. This meant, every time they would visit 2-3 dozen bagels came with them. Moving on 25+ years, bagels are pretty mainstream now, at least in the New England states. I still need to drive a distance to find some decent bagels and they are pretty good, though not the kind you get in the New York area. Then COVID-19 struck and my bagel supply was over. I had friends over the years tell me that they made bagels, some successful, some not. I decided I needed to google bagel recipes and see how to make them myself. Well, that was it, I was in it for good. In 10 days, I made 4 batches of bagels, found and ordered bagel flour. As they say, the rest is history.