Having lived in New York for a few years, I have definitive opinions on bagels. Bagel texture, chew, toothiness... It all matters. And while California style bagels aren't all bad, they aren't fresh New York bagels. So I was thrilled to find the following recipe. Shaping the bagel was the most complicated part of the recipe, which is to say, homemade bagels are a breeze! And they were so good! Chewy, but not dense, so tasty straight out of the oven, fabulous untoasted and great toasted two days later.
New York Style Bagelhttp://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/