By Ben Adler
I would just like to follow up on Ben Miller’s post about making bagels by noting the sad truth: his bagels were better than almost any I can get in D.C. This is not meant to disrespect Miller, who is quite the chef, that should not be the case. His first batch was solid, his second a little uneven. But they were bagels! As in, they used the right kind of dough and were boiled, neither of which is true of most the donut-shaped bread that is called a bagel in D.C. The only place with legitimately good bagels that I’m aware of isn’t even in D.C., it’s in Bethesda. And if you can not walk to it, it does not count.
K Street Bagel, as Miller notes, has the best bagels within the District. They are OK. They have the right dough but not the hard, almost burnt, edges that I like. When I’m in the area, I get one. But Miller provided me with something I never experience in D.C. — a bagel when I come downstairs on a Sunday morning.