The Very Best Bagels in the US (Yes, Outside New York) | Bon Appétit
"A microbakery born from a sandwich shop’s experiment, using a well-fed sourdough culture and 24-plus hours of slow fermentation to yield malty, tangy bagels with a blistery, crackling crust. Menu highlights include a hot-smoked salmon bagel with hearty schmear and pickled cabbage, a salt bagel with honey-rosemary schmear, and an oil-cured black olive bagel paired with butter and roasted tomatoes; lines are common around Porter Square." - ByBon Appétit Staff & Contributors
