RYE, N.Y. -- Hand Rolled Bagels proprietor Sang Lee has been making his store's namesake in Rye for the last 18 years.
According to Lee, customers notice if he attempts to change his recipe and tell him to go back to the original.
He learned how to make boiled and baked bagels from a friend who owns a store in Hartsdale. Compared to Dunkin Donuts, this process makes bagels crunchier.
Oil, eggs and milk are not in the recipe at Hand Rolled Bagels.
Big sellers at the store include egg on a bagel with coffee for breakfast on weekends and chicken, tuna and egg salad sandwiches for lunch during the week. The bagel with Canadian bacon is also a favorite among customers.