A good bagel should have a dark crust with a dense, chewy interior. It shouldn’t be too bready or too flat, and the hole in the middle of the bagel should be small, not much larger than the width of a couple fingers. That is, if we’re talking about New York bagels, and it seems that for many chefs in the U.S., “good bagels” and New York-style bagels are one in the same.
The New York bagel has transcended New York City and the Jewish appetizing shops where it originated. It’s the style favored by bagel shops all over the Northeast, and given the bagel’s ubiquity in this region, it’s become the archetype of what a bagel is “supposed” to be, even for non-New Yorkers.
Bagel making is an involved, multistage process. The dough is mixed with a sweetener like malt syrup and formed into the standard bagel shape. The bagels are left to ferment and rise overnight, boiled (in water with some of that malt syrup), and then baked. Elsewhere in the world, bagel makers stick to other steps — Montreal bagels are smaller, denser, and boiled in honey water, while Jerusalem bagels are baked, but not boiled — but in New York, these are the rules. And in recent years, chefs and bakers have taken studied approaches to recreating the ideal New York bagel in other locales.
The NYC Bagel Franchise saw the high demand for good bagels in every state outside of New York. Corporate points out that any other bagel outside of New York is either ‘too doughy, over-baked and not boiled or simply tastes like bread with a whole in it.’ This was the cross-roads and beginning thoughts on how NYC Bagel and Sandwich Shop Franchise was created.
The NYC Bagel Franchise has a system in place to have a true New York Bagel, baked fresh and hot in many states other than New York across the country. Not to mention, the Joe Smith NYC Bagel Franchise takes it one step further and offers bagels for breakfast, lunch and as a chip on the side. Now this delicious New York bagel can be enjoyed at all hours of the day.
How Does The NYC Bagel Franchise Do It?
First we start with the best possible ingredients, like powdered barley malt, not the less expensive liquid malt or no malt at all, like our competition. The bagels are then allowed to rest for 12 hours on fermentation boards (giving them a deep flavor and crust). After the 12 hours, our bagels are ready for kettle boiling. The bagels are then hearth baked, creating a true NYC style bagel that is crusty on the outside and chewy on the inside.
Our Bagels are Simply Delicious! Enjoy them with any of our ‘egg-cellent’ sandwiches, homemade spreads or try one as a delicious deli sandwich! You won’t be disappointed!
Franchise Opportunities Available!
Does your town lack a great bagel? Are you looking to be your own boss? Well, LOOK NO FURTHER! The NYC Bagel Franchise is looking to spread the New York bagel to an are near you! If you would like to consider joining other accomplished franchise owners in what they believe is the quality leader in the bagel franchise segment, we welcome your inquiry. We will be happy to address your initial questions and review available opportunities in your area.
Fill out the contact form to the right to request more info and hear from the NYC Bagel and Sandwich Shop Franchise!