This recipe is the one we used at the Colorado High Attitude Bakery. I can't count how often expatriate New Yorkers would stop me on the street with tears in their eyes, telling me that mine were the best bagels they'd had since they left "The City," and that they were better than most in "The City" these days. The reasons are simple. I didn't cut corners and used good ingredients. I don't know why so many bakeries cut corners on making bagels these days, it's really NOT that hard!

There are two main types of bagels in the United States, the New York Style and the California style. The New York style is dense, chewy, has a crisp crust and has a rich flavor that comes from overnight fermentation. The California bagel is light, well risen, has no real crust, and is relatively bland. People who like New York style bagels call California style bagels "donuts". People who like California style bagels call the New York Style bagels "bricks".

We will focus on making genuine New York style bagels. You can get donuts anywhere. New York style bagels are rare, even in New York. When the New York Bagel Makers Union was busted in the 1960's, quality control and tradition went out the window. A company that sells what it claims are the best bagels in New York makes a bagel that is horribly sweet. There are few places to get the real thing. After you go through this recipe, you will be one of the rare sources of the elusive, almost forgotten, New York style bagel.