The Very Best Bagels in the US (Yes, Outside New York) | Bon Appétit
"A downtown Raleigh operation blending Montreal and New York techniques: days-long fermentation with locally milled heritage grain, a honey-water boil, and wood-fire baking that produce a slightly smoky crust, tender airy crumb, and bright wheaty flavor across thousands of weekly bagels. The shop treats bagels as canvases for elevated sandwiches—duck rillettes with sour cherry cream cheese and avocado with charred grapefruit glaze are examples—and the retro-sports–styled space reinforces the athleticism behind the craft." - ByBon Appétit Staff & Contributors
