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  • I really don't know where "Back East" these bagels are to be compared to, but they are certainly not New York style. They were small and somewhat deflated. To be honest, I think it is NYC tap water and air humidity that makes the bagels have the right texture and the right combination of chewiness and density. AZ air is too dry and the water, well, you know.... The honey-raisin-almond cream cheese was very good though.
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