I'm looking for a canonical bagel: kettle-boiled, then baked, with a tough exterior and a thick, chewy interior.
I'm not a fan of Wolfe's in ABQ, their bagels aren't even close to dense enough. If they're boiling before baking, it doesn't show.
NY Deli in Santa Fe was at least half decent, but for the time being, they've started sourcing their "bagels" from Plaza Cafe Bakery, whose product would more accurately be described as "ring shaped bread objects".
Any thoughts? SF or ABQ would be ideal, but I'm all for a weekend road trip...
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