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It is the boiling in water that gives them the classic NY signature. The chewy texture you do not get from other bagels is because they reduce the cost of production by eliminating the boiling step. Here is a site with a NY style bagel recipe: <a rel="nofollow" href="http://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml">http://www.cdkitchen.com/recipes/recs/270/Authentic_New_YorkStyle_Homemade_Bagels48232.shtml</a> Here is a Google list of other sites: <a rel="nofollow" href="http://www.google.com/search?q=Recipe+for+New+York+style+bagels&sourceid=ie7&rls=com.microsoft:en-US&ie=utf8&oe=utf8">http://www.google.com/search?q=Recipe+for+New+York+style+bagels&sourceid=ie7&rls=com.
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How would I bake the best NY style Bagel?
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