"The bagels at Bagelsaurus receive over 24 hours of slow fermentation and use the same well-fed sourdough culture from Cutty's. The result is a malty, tangy bagel with a blistery, crackling crust. Menu highlights include a hot-smoked salmon bagel featuring a generous layer of schmear, a fuchsia-hued handful of tart pickled cabbage, deeply smoky flecks of buttery salmon, and a garnish of pungent red onion and dill for good measure." - ByThe Bon Appétit Staff & Contributors
