Bagels are primarily produced by mixing flour, yeast, salt, and sugar. The bakers make the bread spongy and chewy by using only flour, which has extra gluten. The process of creating the final product is done by hand i

are the different varieties we now offer, not to delete the taste of real Bialys and Bagels but only to appeal to the different ethnic groups that now enjoy them Bialys and Bagels are made by my company using the same process learned by my grandfather in Europe. We use only 100% high gluten flour, New York's award winning water, yeast, salt, onion, and malt. No machines are used to shape the Bialy or the Bagel. ”(Ross). As of now Coney Island Bialy and Bagel Bakery offers more then 40 different varieties of bagels to fit any taste. Ross also stated that you have “never experienced the true feeling of bagels, until you vist his store”(Ross).

In The late 1800’s European Jews brought with them the bagel, which was found in there homeland. They brought the first bagel and bagel bakers to the new land, and at the “bread was only eaten on Sunday mornings after the Sabbath”(Ross). Saturday at sundown the bakers would move to the bakeshops, and begin the long and exhausting job of producing enough bagels for the community. Yet “ironically after everyone rushed to get a bagel on Sunday morning, if the bakers were giving them away on Monday, not one would leave the shop”(Ross). And even today New York Claims to have the best bagels in the country, and is one of the largest bagel producers around. “As the bread spread across the nation, so have variations”(Skopitz). Today there are more then 40 variations of bagels and m

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