Bagel, New York-style



A good bagel should not resemble a Kaiser roll and should not be like bread. It begins with risen dough yeast that is shaped, rested and boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Best eaten fresh, plain or with your favorite spread or topping.

-Available 6 for$10.00

Crafted with a variety of coatings, including sesame seed, plain, sea salt, everything (sea salt/poppy seed/garlic/sesame seed)


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