In theory, the humble bagel should be an easy thing to make. After all, it's just a big ol' roll with a hole, right? Wrong. For anybody who's ever gotten a taste of real-deal New York bagels, there's just no tolerating the bready rounds that some stores try to pass off as authentic. In truth, good bagels are hard to come by, because so few places make them the old-fashioned way: by boiling the dough before baking it, which results in a distinctively thick, sturdy crust and a dense, doughy middle. That's exactly how New York Bagels 'N Bialys makes 'em. Take one bite of their classic version — preferably toasted, with a schmear — and you'll understand why this deli cranks out bagels that could fool any die-hard Manhattanite in a blindfolded taste test. New York Bagels 'N Bialys does the Big Apple proud.
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