Henry Higgins Boiled Bagels, Portland

If it's not boiled, then it's not a proper New York–style bagel. That's the lesson that Leah Orndoff and Dave Barile—Henry Higgins Boiled Bagels's owner and head baker, respectively—have set out to teach the residents of Portland. The duo knows a thing or two about bagels, too. Dave grew up in Long Island and helped pay his way through college by working in a bagel shop, and Leah spent years at Portland's now-defunct Kettleman Bagels before opening Henry Higgins.

Their commitment to the bagel-making process is only matched by their devotion to high-quality ingredients. Every morning, they prepare fresh bagels using flour and seeds from area companies Shepherd's Grain and Bob's Red Mill. And all the accoutrements, including lox, deli meats and cheeses, veggies, and schmears, are sourced locally whenever possible.