Supporing the Pumpernickel Bagel

I recently read an article by Adriane Quinlan for Grub Street titled Dark, Dense, and Disappearing How pumpernickel bagels became an endangered species. The headline concerned me. I am a fan of the pumpernickel bagel. While I like most non-everything bagels (everything tend to be too salty for my taste), pumpernickel is probably my favorite bagel (we can place cinnamon raisin to a different category). I previously wrote about how my regular breakfast in my senior year of high school was an extra large Dunkin’ Donuts coffee and an original donut. For lunch, I would often – not always, but often – purchase a sandwich on a pumpernickel bagel, usually grilled chicken, egg, or just cheese, lettuce, and mustard. I have not had many bagels in recent times because I seldom buy pre-made food out these days, but I am still a fan. The article explained that pumpernickel bagels are going out of style, offering a few theories: There are plenty of theories about why demand is dying for pumpernickel…