What Is Bagel?
If you're unfamiliar with Bagel, here's a simple introduction. The New York bagel's supremacy is a matter of serious local pride — and arguably water chemistry. New York's naturally soft water (low in magnesium and calcium) produces a softer, more extensible dough than the harder water of other cities, a factor true bagel obsessives cite for why an authentic H&H Bagels (established 1972 on Broadway) bagel cannot be replicated elsewhere. The technique is non-negotiable: hand-rolled dough rings must be boiled in malt-sweetened water before baking — the boiling gelatinizes the starch surface, creating the glossy shell and chewy interior. The hole is functional: it speeds cooking and allows bagels to be threaded on a dowel for display.
Where Does It Come From?
Bagel originated in New York, USA. It's a beloved part of the local food culture and one of the dishes that best represents USA's culinary tradition.
What Does It Taste Like?
Bagel has a distinctive flavour. The combination of High-gluten bread flour, Water, Yeast creates a taste that is characteristic of New York's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Sliced and toasted, schmeared with cream cheese, layered with lox
Where Can I Try Bagel?
The best place to try Bagel for the first time is in New York, USA. If you can't travel there, look for restaurants specialising in USA cuisine in your city, or try making it at home using our recipe guide.
Is Bagel Suitable for Me?
Bagel traditionally contains High-gluten bread flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Bagel
The New York bagel's supremacy is a matter of serious local pride — and arguably water chemistry. New York's naturally s...
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