Rye Flour

Believe it or not (I barely can), another bagel post. I don't normally spend this much time thinking about them but they were (presumably) just on special offer and, as such, the household is inundated with them. So, once more into the bagel, my friends:

Cinnamon and raisin bagels really, really suck. You can smell the cinnamon on them (just barely) but there is absolutely no taste of it once you're eating them. You're lucky if you get a raisin every other bite (and even then they taste weird, presumably because they've sucked up all the cinnamon taste). How can it be called a cinnamon and raisin bagel if you can't taste cinnamon or raisin half the time? Added to this, cinnamon and raisin bagels have a firmer texture to them (for reasons best known to the New York Bagel Co.).

Plain bagels, on the other hand, are great. You don't get any great disappointment because they don't taste plain. They do. They also have a much nicer texture and they don't mess up the taste of anything you put on them.

So I decided to do a bit of investigation and, comparing the ingredients, while both types contain wheat flour, only plain bagels also have rye flour. Why can't they just put rye flour in the cinnamon and raisin ones?! And, in fact, while they're at it, why not throw in some cinnamon and raisins, just for kicks!