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Wheres the part that starts off as a perfect half bagel at one side but is barely atoms thick by the time you get to the other?
I’m guessing a humorous exaggeration? I’ve accidentally cut bread off a loaf into weirdly thin/wedge slices but bagels I tend to nail pretty consistently.
Do y’all really have trouble cutting bagels, or is this one of those things everyone just sort of claims as a running gag or, like, memetic knowledge? Sometimes one side is a little thicker than the other, but mostly I have no trouble cutting bagels. Could be because I grew up eating a lot of bagels, and learned young?
That’s hilarious, and accurate.
