Our customers frequently ask us “Why do your bagels taste so much better than everyone else’s?” We simply tell them, “They are made the old fashioned way. They are hand rolled.” Truly authentic New York bagels must be hand rolled in order to capture that savory flavor.
Our customers frequently ask us:
Why do your bagels taste so much better than everyone else’s? We simply tell them, They are made the old fashioned way. They are hand rolled.
Machine made bagels are a joke. They are hardly crispy on the outside and are dense as a hockey puck the following day. Our bagels have a crispy texture and are delicate in the inside. They naturally stay fresher longer and we do not add preservatives.
Remember watching your grandma make bread? She would knead the dough with her fists, flip over the dough and knead it again until she felt the dough was right. Grandma labored so much so that the dough would rise properly when baked. The more she kneaded the dough, the more elasticity produced, allowing more carbon dioxide to be retained in the dough when baked, making it a softer crispier bread.
There are no secret ingredients in our bagels. We just don’t take shortcuts.
