RAISING BAGEL STANDARDS
It all starts in New York, using a 40-year old family recipe, the dough is mixed and proofing begins
Shaped and kettle boiled in New York water (it matters) to create that signature crust
baked part way, flash frozen, then packaged up to be finished off in
The result is a crispy-on-the-outside-chewy-on-the-inside, ridiculously delicious bagel of epic proportions
the Bagelista Difference
Created from a family recipe, kettle-boiled, baked part-way, flash-frozen, then packaged-up to be finishedoff in kitchens everywhere. Crispy-on-the-outside-chewy-on-the-inside FRESH bagels. Bagelista packaged them up and shipped them out to homes and supermarkets everywhere so all bagel lovers could bake bagels in their very own kitchens–making consumers the Bagelista, and bringing the bagel a new fan base with much higher bagel standards.
The result is a crispy-on-the-outside-chewy-on-the-inside, ridiculously delicious bagel of epic proportions. It raises bagel standards and gives the fresh New York bagel the props it deserves. Bagel royalty status. (Curtsy.)
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