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New York City Bagel Factory bagels are baked fresh every day so go ahead and enjoy them the day you buy them. In the unlikely event you have any left over, don’t worry.
Here are some tips that will make sure you keep enjoying our bagels the way they were meant to be enjoyed:
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- Store leftover bagels in a tightly sealed plastic bag at room temperature. Your bagels will still taste fresh stored this way for up to 36 hours. Remember….we do not add preservatives to our bagels
- You can refresh day old bagels by slightly wetting the exterior and baking at 180ºC (350F) for 7-10 minutes
- Freeze any extra bagels in a tightly sealed plastic bag. Bagels freeze extremely well and will last for months
- Before freezing your bagels, slice them. You can then toast them straight from the freezer, or let thaw at room temperature for a still fresh taste
- Do NOT microwave bagels. Microwaves are not bagel-friendly
- Do NOT put your bagels in the fridge. Refrigeration hastens staleness.
- Do NOT store Garlic, Onion or Everything bagels in the same bag with milder flavored bagels (or all will end up tasting like garlic and onion!)
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One legend has it that the first bagel was born in 1683 when a Viennese baker wanted to pay tribute Polish King Jan III Sobieski for saving the people of Austria from Turkish invaders. Since the king was known to have a passion for riding, the baker made rolls in the shape of a stirrup, known in German as “beugel”.
In "The Joys of Yiddish," however, author Leo Rosten notes that the first printed mention of bagels came even earlier, in 1610, in the Community Regulations of Krakow, Poland. These stated that "bagels would be given as a gift to any woman in childbirth." The ring shape may have been seen as a symbol of life.
Whatever its ancestry, the doughnut-shaped roll quickly caught on, becoming a staple among Eastern Europeans. In Yiddish, they were called “beygel”; in Russian, “boobliki”; in Polish, “obazanki”.
Bagels came to New York in the 1880s, with the immigration of hundreds of thousands of Eastern Europeans. Vendors used to thread the hole-shaped bread onto dowels and hawk them on street corners. The pronunciation of the word never changed, but the spelling was Americanized to “bagel”. |
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In 1907, the International Bagel Bakers Union was founded in New York City. This exclusive group of 300 craftsmen was said to have "bagels in their blood" and their secret recipe for bagels was fiercely guarded. Membership in this elite group was only open to sons of union members. It is said that getting into medical school was easier than landing an apprenticeship at a bagel shop in New York City. |
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In August 2004 the world’s largest bagel was baked in New York to set a new Guinness World Record. The giant bagel weighed in at 868 pounds (395 kg). It would require 500 pounds (227 kg) of cream cheese to cover it |
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