Just got back from a week long trip to NYC and my favorite bagels were Apollo’s! Went to their East Village and Brooklyn locations and was surprised by the fluffy inside. I can’t remember the last time I’ve had a bagel with so many air pockets that it looks like the cross section of a croissant. Now my mission is to find something similar in the Bay Area. Anyone know how they do it? Is it a difference in the dough?
submitted by /u/WalROOS
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