Long before “bagel and schmear” became a morning mantra, bakers around the world were shaping dough into rings. The form wasn’t fashion—it was function. A hole means quick, even cooking; it also makes transport simple, whether you’re threading fresh bakes on a dowel or piling them into a basket for a busy market morning.
Cousins exist across cultures. You’ll find sesame-crusted simit on Turkish streets, shiny bublik in parts of Eastern Europe, and chewy obwarzanek in Poland—each with distinct doughs, toppings, and techniques. Some lean sweeter, some more savory; some are boiled, others dipped or basted. The bagel sits in this family but carved out its own identity through a very specific dance: a quick kettle bath, generous seeding, and a hot bake that creates a glossy crust and a satisfying chew.
When immigrant bakers brought bagel craft to North America, the ring became a symbol of both practicality and persistence. Simple ingredients—flour, water, yeast, salt—were transformed by technique and time. Affordable, filling, and portable, bagels fed neighborhoods on the move. Shops grew into anchors for conversation and community, and the bagel found a new home without losing its essential character.
At Go Bagels, we honor that lineage while focusing on what matters in your hand today. We shape tight rings for structure, kettle-boil for the right surface set, and bake hot for color and crunch. The ring still does its ancient job—quick cooking, easy carrying—but it also carries stories: of makers adapting, of flavors crossing borders, and of small foods making big days run better. Bite in and you’re part of a loop that’s older than trend and fresher than the tray that just left our oven.
