In San Francisco, bad bagels are as common as good sourdough bread, but in an area like this, where seemingly half the population is comprised of New York transplants and snowbirds, you expect them to be decent, not disappointing. .. or dreadful, as is the case here. Despite assurances that they were freshly made, huge circles of dough the size of saucers proved to be hard, dry, and tasteless. Toasting only made them hard, dry, tasteless, and darker. Fortunately I invested in six rather than a full dozen. With the application of some decorative touches, the two that remain uneaten should make lovely door stops.