Who is Paulie?
Short Answer: A dimwit with an unhealthy bagel obsession
Long Answer: I'm scientist by education, a chef by trade, and I've been eating bagels for 3 decades. Each decision I made about the bagel recipe was based purely on perfecting the final result. Rejecting made-up bagel mythology. Not imitating over-hyped NYC brands, not focusing on being photogenic. Bianca and I have tried literally hundreds of bagel brands in Pennsylvania, New York and more.
Many different bagel brands have specific pros and cons. Big but too soft, chewy but a hole that makes sandwiches impossible, seasoned well but crumbly and dry, and so forth and so on. Why not try to achieve all the pros and none of the cons?