The Sporkful What’s The State Of The Bagel?
26 snips
Apr 6, 2026 
Judy Gold, a stand-up comic known for food-forward anecdotes, and Kenji López-Alt, chef and food-science author, spar over the state of the bagel. They debate toasting, novelty flavors, and regional differences. Conversation jumps to restaurant culture, abusive kitchens, and wild food news in a fast, playful roundtable.
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Why New York Bagels Excel
- New York's bagel superiority is cultural and historical, not purely water chemistry.
- Kenji notes inconsistent NYC water sources and Dan highlights legacy shops and discerning customers as the real advantage.
Buy Warm Bagels Or Walk Away
- When buying bagels, prefer shops where at least some varieties are still warm to ensure freshness.
- Dan says if none are warm the shop probably didn't make them that day and you should leave.
Don't Toast A Great Bagel
- Avoid toasting a high-quality bagel because toasting flattens the crisp-crust vs. chewy-crumb contrast.
- Kenji and Judy agree toasting equalizes quality and can ruin a properly made bagel.