New York’s bread basket has a family resemblance, but each cousin brings its own personality. The classic bagel is a ring—mixed strong, proofed patiently, boiled for shine, and baked hot for that resist-then-yield chew. It’s a natural platform for everything seasoning and generous schmear.
The bialy looks like a bagel’s minimalist cousin: no hole, no boil, a shallow center well often filled with onions and poppy. The crumb eats lighter and more open, and the flavor leans toasty and savory. It loves a thin swipe of schmear and juicy tomato, or a drizzle of olive oil with herbs if you’re keeping it vegan.
The flagel (flat bagel) was born for maximal surface area. Same dough family, pressed flatter before baking for extra crust and seed coverage. It toasts like a champ and holds toppings neatly—great for loaded sandwiches or picnics.
How to top each:
- Bagel, classic: sesame + chive schmear + tomato + capers + black pepper. Or go vegan with lemon-herb + cucumber + sprouts.
- Bialy vibes: plain schmear, a few dill fronds, and a squeeze of lemon. Vegan path: olive oil, pinch of salt, and radish.
- Flagel power: everything + hummus + avocado + pickled onion + chili flake. Gluten-free? Our GF bagels capture the spirit with a gentle chew and are baked on dedicated trays; pack them separately for safety.
At Go Bagels, we focus on the ring—but we love the whole family story: shared roots, different methods. Whatever you choose, process drives pleasure. Order ahead for local pickup and build your favorite—classic chew, oniony toast, or extra-crust crunch—on your schedule.
