Manhattan—Tonight Jews all over the world are celebrating the joyous holiday of Sukkot. For many bagels are an icon of Eastern European Jewish culture dating back to the 16th century. But for us New Yorkers, bagels are an insitution that we can brag about as having the best in the world. Why? Because it's all about the WATER. So, in honor the holiday, we went in search of the best of New York's bagels.
"Ess-A-Bagel" has been open since 1976. They pride themselves on their secret family recipe. They're located in Gramercy Park and Midtown East. The boil the bagel dough for the right amount of time before putting it in the oven, making their bagels shiney and crusty on the outside and soft and fluffy on the inside.
"Daniel's Bagels" in Midtown East is old school. You feel like you are stepping back in time. Customers have remained loyal for years, and they can even order fresh bagels with all the schmeers to be delivered. An elderly woman we spoke to says "They are the best because there is no sugar, and they're not blown up. They're more like a bagels of my early childhood on the Lower East Side."
"Murray's Bagels" in the West Village is a trendy, modern spot with plenty of tables to sit down and enjoy your meal. Customers here are loyal to the variety. They even offer organic bagels with tofu cream cheese.
"H & H Bagels" themselves claim they are "Like No Other Bagel in the World." They have locations on West 46th Street at the West Side Highway and on the Upper West Side. They make up to 1 million bagels a year and even deliver worldwide. A mother and daughter made their annual trip from Philly to buy bagels to break their Yom Kippur fast. " Bagels in Philly are just not as good. They are like bread in the shape of a circle."
Eddie Velez has been a baker here for over 20 years. He says "I love my job. What sets our bagels apart is that we boil the dough and then dump the bagels in cold water before putting them in the oven for 10 minutes."
Anyway you slice it, you can't go wrong as NY bagels are the best.