There’s a reason “New York bagels” are considered the gold standard — and it’s more than just the water. It’s the technique, the ingredients, and the respect for tradition.
At Bagel-Lab, we’ve studied and mastered what makes a New York-style bagel truly exceptional. From kettle-boiling to the type of malt used in the dough, every choice we make is intentional. In this article, we explore the origins of the NYC bagel, the myths behind its iconic status, and how we’ve brought that same authenticity to our own process — wherever you enjoy our bagels.