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Bagels on display at Murray's Bagels store on Eighth Avenue in New York. Murray's still uses the traditional boiling method to make its bagels.
May 21, 2015 Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. But the chemistry behind a superior bagel is more complicated.
A marriage made in New York, though both partners came with plenty of baggage.
September 21, 2013 The origin of the bagel "is somewhat mysterious," says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.
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From a Connecticut bakery to the nation.
March 22, 2012 He took his family bakery's bagels, slipped them into plastic bags and in 1955 started selling them in supermarkets. Now owned by Kraft, Lender's makes 750 million bagels a year.
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