Singapore bagel boom: Soft, rather than hard, with Asian-accented fillings
Sign up now: Weekly recommendations for the best eats in town
(Clockwise from top left): Park Backerei's Mr Dennis von Berlepsch and Ms Jane Lee Richard, fyp's Ms Fiona Loh, Julie’s Bagel Museum's Ms Julie Tay, Swee Heng Bakery's Mr Eric Ng and Wooly's Bagels' Mr Ahmad Adam.
PHOTOS: PARK BACKEREI, GIN TAY, DESMOND WEE, AZMI ATHNI
SINGAPORE – Chewy and dense describe the texture of a classic New York-style bagel, the bread roll with a hole in the middle that originated in Poland.
But a clutch of new bagel brands are retooling recipes to cater to Asian tastes, making them soft and chewy instead.