The Very Best Bagels in the US (Yes, Outside New York) | Bon Appétit
"A small grab-and-go Indianapolis shop that fills a local gap with meticulously hand-rolled, boiled, and baked sourdough bagels made from locally grown, stone-ground organic flour over a three-day process. Specialty flavors rotate seasonally—rosemary sea salt, cinnamon sugar and sesame, Parmesan black pepper—and inventive schmears like pepper jelly or a dairy- and nut-free Amazeball are available; weekend lines are common, so order-ahead is advised." - ByBon Appétit Staff & Contributors
