Bagels are one of my most favorite foods. I don’t think a weekend goes by that I don’t have a bagel for
breakfast Saturday or Sunday, sometimes both. Bagels are extremely versatile because they can be
eaten toasted or soft right out of the oven. They come with many different toppings or different insides.
Such as Onion, Garlic, Salt, Everything, Egg, Blueberry, Pumpernickel, Whole Wheat, Multigrain and
others I am not thinking of. They are great with just butter or cream cheese but can be used for any kind
of sandwich. The most popular on weekends would be a bacon, egg and cheese or lox and cream cheese
sandwich. There is nothing like a New York Bagel. I am fortunate enough to grow up in New York and
have been eating fantastic bagels my entire life. Anytime I am traveling out of the area, I crave my bagel
but they are never the same. The difference is the water that is used. New York water is considered some of the best in the world for making bagels and even pizza. I know that sounds strange at first but think about it, water is an important ingredient in the dough for both. Even in nice hotels when I’m traveling, you don’t get the fantastic New York Bagel. For those of you out of the area, this website will let you enjoy what I do all the time. Try them with some plain or flavored cream cheese. You will be glad you did and be coming back for more.
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