For Boston’s Best Bagel, Head to the South Shore | Eater Boston

"Every morning a malty, allium-tinged aroma announces the start of production at this tiny, cash-only bagel shop; customers begin arriving around 6:30–7 a.m., sometimes forming a line out the door, and on weekends the shop sells roughly 150–160 dozen bagels (about 1,800–1,920) at $2 each. The bagels are celebrated for a slightly crusty exterior with dense yet soft, chewy interiors that are baked so well they rarely need toasting, earning them a reputation as a true New York–style bagel; the 14 flavors are displayed in labeled wire baskets, with plain, everything, and cinnamon raisin as top sellers. Twelve housemade cream cheeses also have devoted followings—lox and jalapeño are standout spreads—and simple egg-and-cheese sandwiches are a favorite of local teens. The recipe dates to the shop’s 1992 founding and, according to the owner, has remained unchanged (with only “Hingham water” hinted at as a secret); production relies on decades-old equipment—giant 1980s mixers, a long dough shaper, and a longtime Middleby Marshall conveyor oven—and a hardworking crew (the Villalobos brothers, who arrive as early as 3 a.m.) who boil, season on burlap-lined cedar boards, and bake each batch. Beloved as one of the South Shore’s enduring mom-and-pop institutions, the shop has maintained community loyalty through consistent texture and flavor, a second location in Cohasset, and owner deliveries to nearby towns like Pembroke." - Valerie Li Stack