OK, you’ve got us, New York. Boston isn’t one to admit they’re second best at much of anything, but when it comes to bagels, you are far superior. In fact, there might be some (me) who say that our bagels, for the most part, are just plain bad. Some blame the water, some blame the method, some would just rather complain than fix the problem.
But that's changing. In recent years, some bakers have taken it upon themselves to make Boston a better place for bagels. Even if it means waking up at the crack of dawn and waiting in line, it's worth getting your hands on one from these indie operations’ limited runs.
Grown out of the CommonWealth Kitchen (formerly CropCircle) foodie incubator space in Jamaica Plain, Adam Hirsch’s extra beloved bagels have yet to find a permanent home. The puffy, perfect crackly salt-coated rounds are fine just as is, or with a smear of Sriracha cream cheese, but you’ll find the lines long and hungry for their overstuffed breakfast sandwiches during weekend pop-ups at Egleston Farmer’s Market at the Sam Adams Brewery. Think: Cara Cara oranges, avocado, red onion, capers and cream cheese on a sesame seed bagel. Plus, bagel ball soup, which is affirmatively matzo ball soup but with bagels. Egleston Farmers Market on Saturdays, from 10 a.m. to 2 p.m., 31 Germania St, Boston
As the name implies, James Grimes and Sam Harden’s Somerville startup is determined to give Boston a bagel they can be proud of. They warmly welcome the term “New York-style” and are often found popping up at area eats like Coppa Enoteca and Night Shift Brewery. Flavors are kept simple and classic (cinnamon raisin, poppy, everything) and can be schmeared with the addictive housemade cajun cream cheese or brown sugar-thyme butter that keep us coming back for more. Check their Facebook for pop-up dates and information