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....

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,...

the Berenbaum one looks much like a montreal bagel. Must be the boiling. Gorgeous!

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.

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...

New York by the Bay has real, water-boiled bagels–soft and chewy, with a proper shiny skin. They have a touch of sweetness, almost like a water challah–some might mark them down in authenticity for that. Compared...

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!

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...

't seen any boiling vats, so I’m not sure what the technique is, but I have had two quite satifying bagels at the Cosi’s next to my office.

Speaking of Bagels - does anyone know where to find real (that is cement or boiled) bagels around here ? Also – any leads on Bailys ?

. There is a newish bakery in the Strip that sells bagels but they are very light textured – perhaps not boiled?

The Cake Cafe at the corner of Spain and Chartres in the Marigny has fresh home made, boiled bagels and lox daily on the menu. I grew up in the DC and NYC area and will not settle for frozen bagels shipped in. They are boiled...

I’m on a quest for real, authentic bagels in Birmingham — boiled and then baked so they’re crispy on the outside, chewy on the inside. Not just a donut-shaped roll, as so many bagels seem to be these days. You...

yeast, 1 tbsp salt. Mix in food processor, rise 1 hour, shape, refrigerate overnight,boil, bake on a preheated stone. They were very good, but there is still plenty of room for improvement. I was looking at the bagel recipes in...

Anyone got a good recipe for making homemade, boil-and-bake New York style bagels? Or handy tips? Much, much appreciated...the occasionally homesick expat students here in Bologna would really appreciate it! Email me privately if...