It’s bagel week on the show, and this time, David is bringing all the opinions.  Together, he and Jessica discuss bagels in New York and beyond, including the burgeoning world of California-style bagels and the different styles that abound. Then, Southern California bagel maker Carlos Perez joins the show to share his perspective on West Coast bagels. Next, Jessica and David dive into your bagel-baking questions, including queries on shaping and boiling, before closing the show with a Jess-opinion about the right (and wrong) way to apply cream cheese and the recipes they’re baking this week.  This episode marks the end of season three, and we’ll be back in the fall with more freshly baked episodes for season four! Until then, follow the recipe. Recipes and other links from this episode:  Learn to make bagels in our On-Demand class, hosted by instructor Jonathan Frishtick  Learn more about Carlos and Boil & Bake at boilbake.com Find our Gozney outdoor pizza ovens in our online Shop  Pick up a bag of high-gluten flour  Learn more about how to shape bagels  What David’s baking this week: Small-Batch Chocolate Cupcakes  What Jessica’s baking this week: Swirled Rhubarb Bars  Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.