I would love to find "food safe heritage bagels" anywhere in the world, which would not be comfortable to the average modern palate today, so I've read.
These would be turn of the 20th century New York Jewish style bagels, made back then by bagel unions entirely by hand because the dough was too stiff for common kneading machines at that time (not quite sure how that squares with the giant industrial machines of the day, maybe the missing detail is the common bakery kneading machines were not up to the task though a hyper-expensive custom machine could be commissioned). These were so infamously toughly chewy they were hyperbolically touted as teeth breaking and taking an indecent amount of time to digest. "Food safe" because bagel bakery conditions at the turn of the 20th century are unacceptable these days.
Or maybe I've been bamboozled by food editors hunting for clicks.
These would be turn of the 20th century New York Jewish style bagels, made back then by bagel unions entirely by hand because the dough was too stiff for common kneading machines at that time (not quite sure how that squares with the giant industrial machines of the day, maybe the missing detail is the common bakery kneading machines were not up to the task though a hyper-expensive custom machine could be commissioned). These were so infamously toughly chewy they were hyperbolically touted as teeth breaking and taking an indecent amount of time to digest. "Food safe" because bagel bakery conditions at the turn of the 20th century are unacceptable these days.
Or maybe I've been bamboozled by food editors hunting for clicks.