Milton and Iris Fuerst opened Sage Bagel next to Gulfstream Park in 1973 after moving from Queens, N.Y. Now run by their son Harvey, Sage is a shrine to old-school craftsmanship. The bagels — crunchy, chewy, puffy and asymmetrical — are hand-rolled, boiled and baked in a brick oven, $11 for a baker’s dozen. They cool in wire baskets behind a glass case. Nothing is finer than a fresh everything bagel hot from the oven, studded with garlic, onion, poppy and sesame seeds. In this state, it does not need cream cheese, lox or a knife to slice, just hands to tear it asunder.
Readers’ choice: Brooklyn Water Bagel, multiple locations
Readers’ choice runner-up: Einstein Bros. Bagels, multiple locations