The bagel originated (or so we've been told) about five hundred years ago in a small Jewish ghetto of Warsaw, Poland. Toward the end of his day's work, the baker would scavenge all the scraps of unused dough and form then into long, thin ropes. He would twist two strands together and join them into a ring about six inches in diameter. These rings of dough were then boiled and baked. He would spear the bagels on a long wooden stick and sell them for pennies on his long walk home.
Today, our bagels are made with the finest high-gluten, unbleached wheat flour, a touch of sugar, a hint of salt, yeast and water. They are first boiled and then baked. Our bakers use the best equipment to make the finest bagels, continuously throughout each day, right here in our shop.