I have to agree with @vinouspleasure, but that’s probably not a surprise given that I seem to recall you also asserted that the best bagels in nyc were actually in… Cambridge 
…
In any case, to the Eater article places, they must have eaten at a different Broad Nosh than I did, given that they said “provides a good chew” and my takeaway was “AWFUL, FLUFFY bagels. Travesty.”
Also, what is a “corporate seeming” bagel (Pick-A)?
(And I did wonder who goes to Silver Moon in search of a bagel.)
Did you know Eagerman’s Bakery in Natick and Brookline?
Where? I grow old, I grow old and I wear the bottom of my mind rolled.
Since my Cantabrigian proclivities have been alluded to above, let me just say that the Eater comparisons are just phooey. Compare this amateurish picture:
I do think it’s silly to say brooklyn has the best pizza (even though it does) or the uws has the best bagels (I have no idea and I doubt the author has eaten enough bagels all over the city to really know) cause there’s a lot of ways to measure best and in the end, there’s no objective standard.
as for your logic, if it makes sense to you, all good, but I’d suggest not operating heavy machinery at this point in your life 
edit: I just read your greater boston bagel thread, seek help immediately!
Hey, I must defend @fooddabbler’s bagel analysis! I enjoyed it and I think many Greater Boston Onions also did.
hopefully he knows I’m just pulling his leg.
I fondly remember Eagerman’s! Also that they spelled Bagels Baigels.
That I didn’t remember!
Im not arguing with anybody about anything but I didnt get the feel Sietsema was exactly enthusiastic about any of them…didnt make we want to rush to the UWS for my bagel. Whereas in the distant past munching on a onion, sesame or pumpernickel bagel hot out of the bag was a joy after a visit to Zabars and more recently the crunch of a seedy non-sweet bagel from Bagel Pub or Terrace is very satisfying.
I omitted to say - from H&H!
Any recommendations for bagel chips?
I’m only in town every now and then, and the chips travel better.
Appreciate your responses.
As a lifetime New Yorker / Westchester resident, I’d always been able to find some good bagels. Since I don’t get in nyc much anymore. I decided to “treat myself” to some of the highly regarded in nyc and chose to order from Ess-a-bagel. My initial reaction upon seeing them was that they were everything that was wrong with newer bagels.Way too huge. Heating in the oven, out came an excellent bagel however. Somehow they still manage to get the taste/texture of smaller bagels (no easily done). Only thing is slicing in thirds gives two perfect ends and a middle that is too good to waste. Cut in 1/2 after heating (don’t bother toasting) is still very good, but a bit thicker than at its best, but definitely worth ordering
Essa has always put out the biggest bagels in town. When I first tried them at my Stuy Town brother’s place I could eat two. Now a half of one is genug. Pumpernickel is my fave but the coated bagels (everything, garlic…) are really great too.
I miss the bagels we got in the Bronx when I was a kid. Just a place where they made bagels and bialys. Under the el on Jerome Ave. there were two doors. One said bagels, the other bialys. Let to the same place. No frills. Great bagels. Small, not full of air.
Once we’re done scrapping about what to put on matzoh brei, let’s see how we feel about this unconventional bagel slicing technique.
From 2012? 
It resurfaced!
Seems like the author of the article never had a scooped out bagel.
