All you need to know about New York’s breakfast staple:
The rise of the bagel in New York is tied to trade union Bagel Bakers Local 338, a federation of nearly 300 bagel craftsmen formed in Manhattan in the early 1900s.
North Carolina molecular scientist Robert Bohannon’s “Buzzed Bagels” contain the caffeine equivalent of two cups of coffee.
At the Westin New York at Times Square in 2007, Executive Chef Frank Tujague created a $1,000 bagel topped with Alba white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves.
