Sad but true - it is tough to find "real" NY bagels in NY! I blame it all on the Lenders brothers who should have known better. Old fashioned bagels also contained a small amount of malt syrup for leavening, flavor, and color. Now bagel makers throw in anything from brown sugar to corn syrup solids, then wonder why it tastes like crap!
There is a tiny place on Henry Street that mkaes fresh bagels and bialy which are sold hot from the oven to a waiting line of people. No need for butter or cream cheese. Can't wait anyway.