A Taste of New York Tradition: How This Family-Run Arizona Deli Has Been Baking Authentic Bagels Since the 1970s

Six a.m., seven days a week, an Arizona deli opens its doors with fresh bagels already waiting. The same kitchen stays busy until 9 p.m., trading cream cheese for piled-high pastrami as the day rolls along. The family behind it has been feeding hungry locals since the late 1970s. That’s decades of matzo ball soup, rye bread, and New York attitude under the desert sun. Somebody clearly guarded the recipes well. I like how the menu refuses to pick a lane. A hybrid called the cragel shares sp