“If you can please a New Yorker, then you’re doing a pretty good job.”
Allison Allred transfers a tray of bagels to a rack for serving customers at Rich Spirit Bagels in Wheat Ridge, CO, March 22, 2024. When Joshua Pollack first started serving New York-style bagels at Rosenberg’s Bagels & Delicatessen in 2014, Denver was practically a bagel desert.
But over the last decade, Pollack, a New York City native, set a precedent for East Coast transplants and customers craving that chewy New York-style bagel. He even has a special water filtration system that strips down the minerals in Denver’s water and blends back in certain minerals, including calcium and magnesium, that mimic the water levels in New York.
Now that Denver’s leveled up its bagel game, check out the best six shops in town to get a proper bite of breakfast:Rosenberg’s Bagels mimics the properties of New York City water to create the sort of bagel owner Joshua Pollack grew up with. Pollack has his process down to a science. On top of using water filtered to his criteria — which affects the strength of the gluten — the shop cold ferments the dough overnight.
The bagel recipe borrows from both New York and Montreal by boiling the bagel, adding honey in the dough for a bit of sweetness and baking it in a wood-fired oven. The chewy interior makes a perfect base for its famous bodega bagel sandwiches, like The Bacon Sun City with bacon, egg, cheese and spicy honey on an everything bagel. And for purists, bagels go for $2.50 a piece, $12 for six or $22 for 13.
You can taste the complexity of the sweetness against the wood-fired bake, and the bagels are best eaten fresh out of the oven . Or you can load them up with a breakfast or deli sandwich, like the house-cured pastrami Reuben and as an avocado toast base. I know I said I’d list the six best bagel shops in town, but I wanted to give you some other options to mull over in case you need an excuse to eat more carbs:New Jersey native Miles Odell spent 10 years perfecting his hand-rolled, naturally leavened bagel recipe, which he plans to show off at his first brick-and-mortar,East Coast transplants Connie and Anthony Mazza brought authentic New York-style bagels to the Vail Valley in 2018 and now have two stores.
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