I buy frozen raw bagels from my grocery store’s bakery and then thaw and bake at home for fresh bagels. Recently I was thinking about making my own. Looking at various recipes, I noticed some boil the bagels before baking.... (15 replies, last updated by The Professor January 27, 2009)

is taken in the making of a real boiled bagel. Can anyone help? (2 replies, last updated by G200 February 17, 2008)

with the dictates of the old New York Bagel Makers Union, CIO, was not boiled. However, it was nothing more than a dry, overbaked egg roll without a hole. The poppy was also without a hole, and had the texture, not of a true... (58 replies, last updated by will47 February 1, 2007)

I’m having a difficult time finding a real bagel (not the Einstein’s variety). You have so many great smoked fish options, but I need a good bagel to go with. Does the boiled bagel exist anywhere in San Diego County? (39 replies, last updated by Bakcheia May 20, 2008)

who made the best bagels and how they did it. We ended up with a true boiled and baked New York style bagel, crispy on the outside, chewy on the inside. We decided to load the bagels with extra ingredients so when you bite into... (1 reply, last updated by Madison in Madison August 6, 2000)

Bagel Hole may be the best bagel in the city. It’s certainly one of the few left that still resembles a real chewy boiled bagel and not big puffy round bread. Ignore the kind of scuzzy surroundings, and don’t expect... (20 replies, last updated by birdie50 February 8, 2007)

Jacobs Bros. were the best around for many years. Used to frequent their original Chicago Ave. store. Unfortunately, it is no longer there. Any idea what happened to them? They made authentic, boil and bake, bagels. I... (6 replies, last updated by Ron Rosenbaum August 16, 2002)

With all proper respect to the NY style of bagel.... does any baker in Chicagoland do the Montreal style of bagel? Not all of the Eastern European Jews moved to NYC. In Montreal, the bagels are boiled, not quite as chewy, cooked in... (12 replies, last updated by NYCHI January 1, 2006)

I was in Bakerman’s today and they told me that they were going to start making Bagels....from scratch next week. I asked if they were boiled or steamed. They said boiled. I hope that they live up to what a bagel should be.... (28 replies, last updated by jodila20 May 18, 2009)

is which is the better bagel, I’m convinced that there is more variability within each shop’s product than there is between the shops. So depending on who’s working that day, who’s cutting and rolling,... (9 replies, last updated by BLM May 21, 2007)

the Berenbaum one looks much like a montreal bagel. Must be the boiling. Gorgeous! (34 replies, last updated by a_and_w February 6, 2007)

A good question. A proper bagel, in my mind, should be boiled then baked. It should have a nice crusty outside, and a firm, kind of doughy, not too dry inside. Too many seem to just be bagel-shaped rolls. (62 replies, last updated by C. Simon June 26, 2002)

though, so it wasn’t quite a fair test. Still, I wasn’t super impressed... As to why New York bagels are “better” or “hard to duplicate”, I always thought it had to do with the water they are... (21 replies, last updated by Bruce Smith June 20, 2005)

Just moved to town and am having serious east coast bagel withdrawl. Can anyone tell me where I can find a good bagel and some good fat deli cream cheese? They don’t have to be from the same place. I eagerly await a reply! (15 replies, last updated by Adrienne December 5, 2007)

Okay, who’s got the best bagels in town — I mean real, boiled water bagels. And no ungapatchka flavors, like cinnamon raisin, blueberry or who knows what. Getting beyond salt, poppy and maybe onion is too... (0 replies, last updated by Bob Libkind May 10, 2003)