The bagel is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring. It is boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and, sometimes, crisp exterior. Bagels are often topped with seeds baked onto the outer crust with the most traditional being poppy or sesame seeds.

The two most prominent styles of traditional bagel in North America are the Montreal-Style Bagel and the New York-Style Bagel. The Montreal Bagel contains malt and egg but no salt; I is boiled in honey-sweetened water before baking in a wood oven. It is predominantly either of the poppy “black” or sesame “white” seeds variety. Today at The Bagel House, we are serving 14 different kinds of bagels. To satisfy a little one, we have the Mini Bagel. For big appetites, we have either a Twister Bagel or a Bozo Bagel. We’ve also included some healthy choices for health conscious people.

It is said that, originally, poppy seed was the regular topping for the bagel, but after World War II, there was a great shortage of poppy seed from the Eastern European countries. This was the time that sesame seed was introduced and proven to be a big hit.