What makes these bagels, as well as most others you find in NYC, a real bagel is the thick crust on the outside which glistens with a butteryish (yea, a new word) finish, and coated with your favorite topping. In my case, Everything. The inside must remain soft and moist, while the outside remains crusty. They are also not all shaped the same. As far as I’m concerned, the average place just sell rolls shaped like a bagel.
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