Kathy StephensonWhether it’s plain, with poppy seeds or covered with everything, there’s nothing quite like a bagel.
The best versions of this East Coast classic are dense and chewy, but at the same time tender and easy to bite through.
These baked and boiled breads — with a hole — may reign supreme in New York City, but excellent versions also are made every day in Utah restaurants, delis and bakeries.
Which one deserves the title of “Best Bagel in the Beehive?’
You tell us.
[Subscribe to our weekly Utah Eats newsletter.]
Vote for your favorite on the form below — or write in the name of a business we may have missed.
Do it soon, as the polls close at noon on Jan. 22.
We will share the result in an upcoming story.
This poll has been completed
You can also find the survey here: Bagel Survey
Kathy Stephenson covers food, dining, alcohol policy and features. A Utah native and University of Utah graduate, she has been a reporter at The Salt Lake Tribune for more than 30 years.