H&H Bagels brings NYC dough to Miami

I usually roll my eyes when yet another NYC restaurant announces its move to Miami.

• But Miami's bagel scene is notoriously lacking (don't @ me, I love El Bagel!), so when the famous H&H Bagels opened in Pinecrest in February, I was willing to give it a try.

The intrigue: The dough is made and kettle-boiled in New York City to avoid using local water, according to Miami New Times.

• After its par-baked and shipped, the bagels are baked in specialized ovens to ensure the same quality in both NYC and Miami — a process that took years to perfect, owners told the outlet.

The vibe: It's a no-frills bagel shop with a handful of tables and a few high tops by the window.

• The ordering system is inefficient and I waited nearly 30 mins to place my order. But bagels were ready by the time I paid. (It's a matter of waiting in line for the bagel versus waiting at your table.)

What we ordered: I got the Nova Salmon with the Works (cold, smoked salmon, cream cheese, fresh tomato, onion and capers) on an everything bagel.

• My bff Nicky got the The ScalllionBT on an everything bagel. She ordered the spicy scallion cream cheese to go with her bacon and tomato toppings.

The verdict: A fine bagel. The cream cheese-to-other-topping ratio was off (far too much), but the lox was fresh.

• The spicy scallion cream cheese had a nice kick to it.

Yes, but: We didn't try an egg sandwich option, which I've heard is where it's at.

The bottom line: It's a solid bagel, but we didn't understand the hype.

• We agreed El Bagel is better, but maybe that's our homegrown pride.