Emerald City Bagels Doesn’t Need New York Water to Make a Really Freaking Good Bagel | Bon Appétit
"Founded by mother-daughter team Deanna and Jackie Halcrow after years of moving around the country, this Atlanta bagel and appetizing shop grew out of marathon home-baking sessions—12 hours to make a hundred bagels—then wholesale baking and three years of shop design. They aim for a New York–style bagel: dense and chewy with a crusty exterior and a modest, roughly four-ounce size, inspired by favorites like Absolute Bagels and an ambition to evoke a deli atmosphere similar to Russ & Daughters. Their method uses hard wheat from Michigan milled in Massachusetts mixed with sugar, salt, yeast, malt syrup, starter, and Atlanta tap water; the dough rests overnight, is boiled in malted water, then baked, and they reject the idea that New York water is required. Local response has been enthusiastic—especially from New York transplants—and the owners see their work as turning biscuit-loving Atlanta into a bagel destination." - ByElyse Inamine
