Phoenix may not be a bagel town, but New York City sure is. That's why Nocawich owner Eliot Wexler isn't even bothering to make his own bagels at the newly opened Nocawich in Tempe. Instead, he went straight to New York's H&H Midtown Bagels and convinced the Big Apple bagel bakery to ship frozen, half-baked beauties nearly all the way across the country. For those who know a real East Coast bagel when they taste one, there's simply no comparison. Crunchy on the outside and dense and chewy on the inside, these bagels only get better when topped with lox from another New York City favorite tapped by Wexler, Russ & Daughters.