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Georgetown Bagelry
Georgetown Bagelry is a bagel bakery in the Washington, D.C. area, founded in 1981. Its first location was on M street downtown,[1][2] and it is now located in Bethesda, Maryland. For several years, it was voted by the Washington City Paper as having the best bagels in the area.[3][4][5][6] The company specializes in New York–style bagels which are made by boiling dough.[7] HistoryFounderThe founder of the Bagelry was Erik Koefoed; when he was 27, he dropped out of school at Cornell University and opened the Georgetown Bagelry. At that time there were only two bakeries in the Washington D.C. area.[citation needed] He decided to make New York–style bagels. In Ithaca, New York he learned to make New York style bagels during the day and he studied music at night.[7]  The business was not doing well in the late 1980s, and Mary Beall Adler took over the bakery and moved it to River Road.[8] She has been the owner of the business Georgetown Bagelry since 1991.[9] In 2014, Georgetown Bagelry was named to Mashable's List of "32 Small Businesses Killing it on Social".[10] in 2013, Beall wrote a book about her experience running the company.[11] New York style bagelsThe process for making this style of bagel involves putting them into a boiling kettle of water for approximately 15 to 40 seconds. There is a shiny glaze found in New York bagels and that comes from the boiling. The dough is prepared the night before so that the yeast will cause the dough to rise.[7] 38°57′55″N 77°6′14″W / 38.96528°N 77.10389°W Bibliography
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