Why is it difficult to get a good bagel outside of New York? It’s the water! Water chemistry influences baking, and New York’s somewhat unique water plays a role in making tender and chewy bagels. New York City has very soft water — meaning it has low concentrations of calcium and magnesium. Some other East Coast cities have hard water. Hard water enhances the strength of gluten, the protein-containing compound that toughens baked goods. So, differences in water hardness explain the tough rubber-like bagels you get in other cities.

Retail Bagel Packs

Thaw and Sell Packs

Retail Bagel Packs

Thaw and Sell Packs
- Plain Simple and delicious
- Wheat A balanced flavor with natural fiber make this bagel delicious!
- Multigrain Hand Topped with cracked wheat, sunflower seeds, rolled oats, and sesame seeds
- Everything Thoroughly hand-seeded with garlic, sesame, and poppy seeds – perfect with cream cheese!
- Cinnamon Raisin Cinnamon, spice, and everything nice
- Asiago CheeseCheese – need we say more?
- OnionThis beauty won’t make you cry!
- PoppyseedIf you like poppyseeds, you’ll love these.