Bagel making takes off in Hong Kong, and bakers try novel flavours like algae and black sesame to satisfy their local audience

Sourdough bread is not the only baked good that people
have discovered – or rediscovered – while stuck at home during the
coronavirus pandemic. Home bakers in Hong Kong have also fallen for
the humble bagel. Ring-shaped bread dates back to the Middle Ages
in Europe, but the bagel as it is known today is associated with
Jewish immigrants to Britain, the United States (New York, in
particular) and Canada (especially Montreal). It has never gained
much of a foothold in Hong Kong – but recently a…