A great bagel feels as good as it tastes: a thin, glossy crust that resists, then yields to a tender, springy crumb. That texture comes from a three-part dance—dough development, boiling, and a hot bake.
First, we mix and rest to build gluten structure and flavor. Slow proofing lets enzymes do quiet work, deepening taste and setting the stage for chew. Second, the kettle: a brief bath gelatinizes surface starches, sealing moisture inside and creating the signature shine. We use a touch of barley malt in the boil for color and a light sweetness that toasts beautifully.
Finally, the bake. High heat lifts the interior and crisps the shell. Rotate, watch, listen. Done right, you get a bagel that carries toppings without collapsing and toasts to a perfect edge.
Vegan options slot right in—our dairy-free schmears spread silky over that glossy crust. For gluten-free guests, we’ve developed a separate recipe baked on dedicated trays, aiming for satisfying chew with a gentle bite. Different path, same joy at first crunch.
The “NYC chew” isn’t a mystery; it’s a method. It rewards patience, sharp eyes, and consistency—things our bakers practice before sunrise so your 8 a.m. bite hits just right.
