In New York, Try to Find a Genuine New York Bagel 

New Yorkers can’t deny that they don’t love the soft and chewy texture of a good bagel. In the article, “In New York, Try and Find A Genuine New York Bagel,” author Molly O’Neill tells her audience about the old European way world of preparing and making a bagel compared to the new Americanized way of making them. O’Neill also includes several bagel shops that stick to the old school way of creating a bagel.

As described in the article, the European and American ways are similar in concept but the main difference between the two is the lack of malt from the American bagels. Also, the production of the two types are different in that the old school bagels are rolled by hand, boiled and then baked, while the new way of preparing bagels is done by machines. To experience a traditional bagel, a list of bagel shops is included at the conclusion of the article. All of the shops listed are located within the five boroughs of New York. This article doesn’t only prove that New Yorkers love a good bagel, but that old world bagel culture still exists.

http://www.nytimes.com/2004/08/29/us/new-york-2004-new-york-dining-new-york-try-find-genuine-new-york-bagel.html