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?