Consumer Reports is out with one of its usual studies about food quality, and this time it looked at bagels, comparing mass-produced bagels - in this case, from Dunkin’ Donuts (fresh), Lender’s (frozen), and Costco’s Kirkland Signature (packaged, at room temperature) - to traditional New York bagels.
Among its conclusions: “Bagels should have a slightly crispy crust, notable ‘pull’ when bitten into (like good Italian bread), chewy innards, and a freshly baked flavor. Plain bagels from Dunkin’ Donuts (fresh), Lender’s (frozen), and Costco’s Kirkland Signature (packaged, at room temperature) and an everything bagel from Dunkin’ Donuts were all very good overall.”
Among its conclusions: “Bagels should have a slightly crispy crust, notable ‘pull’ when bitten into (like good Italian bread), chewy innards, and a freshly baked flavor. Plain bagels from Dunkin’ Donuts (fresh), Lender’s (frozen), and Costco’s Kirkland Signature (packaged, at room temperature) and an everything bagel from Dunkin’ Donuts were all very good overall.”
- KC's View:
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Now, I have to say that I have the greatest respect for Consumer Reports. I wouldn’t even think of buying a car without consulting this august organization. But in this case, I must protest.
Consumer Reports does not know what the hell it is talking about.
I have tasted all these mass-produced alternatives, and while they can be good, they are nothing like a hot, freshly-baked bagel obtained from almost any bagel shop in the city of New York.
It’s like sourdough bread of San Francisco - there must be something in the air and water that makes it unique.
This is one of those places where scientific analysis falls short.
