The Bagelization of America

Today, it’s a breakfast staple, but, as recently as 1960, The New
York Times had to define it for readers—as “an unsweetened doughnut
with rigor mortis.” That’s right, this episode is all about the
bagel, that shiny, ring-shaped, surprisingly dense bread that makes
the perfect platform for cream cheese and lox. Where did it come
from? Can you get a decent bagel outside New York City? And what
does it have in common with the folding ping-pong table? Come get
your hot, fresh bagel science and history here! Learn more about
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