The topic of home-made bagels came up recently in a discussion with my nephew who called my attention to an excellent blog site (realdealcooking.com) that elaborates on the proper technique for making this style of bread product. My interest having been sufficiently piqued I soon embarked on the inevitable research tedium that partly characterizes my life in the kitchen. (The rest is characterized by inertia punctuated by rare fits of perceived talent).
My intention was to try to find a connection between bagels and Italian cuisine, because I slavishly believe all good things to eat in the world originated in Italy.