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Courtesy of Rosenberg's Bagels & Delicatessen

Rosenberg's Bagels & Delicatessen

Veronica Penney
When Josh Pollack moved to Colorado from the East Coast, he lamented the lack of good bagels. Years later, after a short-lived career in the mortgage business and other entrepreneurial ventures, he decided to change that, and opened Rosenberg’s. Pollack is so obsessed with correct bagel-making technique that he reconfigures his water, adjusting the mineral content so that it more closely mimics New York City tap. And the rest of the bagel-making process at Rosenberg’s, from proofing to boiling to baking, is just as exacting. We’d poke a little fun, except that it does turn out a truly exceptional bagel, mildly crisp-skinned on the outside with supple chew within. Stack those bagels with housemade lox and gravlax — or house-cured pastrami, which Pollack rolled out when the Five Points location reopened after a fire. A word of warning: Prepare for a line, whether you're patronizing that original Five Points restaurant or the outlet in Stanley Marketplace.

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