A New North Beach Bakery From a Famous Pizzaiolo Opens With Bagels and Sourdough | Eater SF

"Operating within the bakery as Dago Bagel, I chose the provocative name to reclaim the slur used against Italian-Americans after an altercation and to spark conversation and education; a portion of bagel sales will be donated to the San Francisco Italian Athletic Club Foundation. The bagels are intended to be tried-and-true New York–style: twisted by hand, boiled in water and malt syrup, and baked to a chewy, almost tough texture, the recipe honed over years with fellow pizza champion Adam Sachs and even baked on pine boards I made myself." - Ellen Fort