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You've gotta let the bagel soak in the batter for a bit longer than normal if you want it that soft in the middle. Definitely the two slices that had the outer "skin" on them were more solid in the center than the middle, (or "filet" slice as I call it) but it wasn't too bad. Still crispy on the outside and yum-tastic on the inside. Next time I'll let the outer pieces soak longer.
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