Bagel Project

The Bagel Project is derived from the debate that a real bagel is impossible to duplicate without New York City water. Approximately 200 pounds of flour and three months later . . . voila! We created the taste of our childhood!

We did not set out to make the “New York” bagel, but our customers swear that we did. If the water really is the secret ingredient, then all New York City bagels would taste the same. They don’t!

We make our bagels from scratch without preservatives or sugar. We don’t use egg or honey either (yes, they’re vegan). Our dough is created from the simplest ingredients observing old-world fermentation practices. We then hand-shape, boil and bake our bagels on bagel boards fresh each day.