![\"Baskets](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/Bagel-Baskets.jpg\")
From small bakeries to global brands, New York\u2019s bagel makers are shaping a cultural and culinary economy rooted in tradition and reinvention. Courtesy Utopia Bagels<\/p>\n\t\tFrom small bakeries to global brands, New York\u2019s bagel makers are shaping a cultural and culinary economy rooted in tradition and reinvention. Courtesy Utopia Bagels<\/p>\n
There are few foods more synonymous with New York City than the bagel\u2014a simple ring of boiled and baked dough that somehow embodies the spirit of the city itself. Equal parts humble and iconic, the bagel has risen from its immigrant origins on the Lower East Side to become a global culinary symbol. Today, bagels are fueling a thriving cultural and economic ecosystem that stretches from Brooklyn bakeries to international markets, generating billions in annual revenue while preserving the heritage of craftsmanship that first defined the New York bagel.<\/p>\n
From immigrant bread to city symbol<\/b><\/p>\n
The story of the bagel is the story of New York. Brought to the United States in the late 19th century by Eastern European Jewish immigrants, the beygel found a new home in the tenements and bakeries of Manhattan\u2019s Lower East Side. Early bagel bakers, organized under the Bagel Bakers\u2019 Local 338 union, were fiercely protective of their craft, hand-rolling, boiling and baking every piece with care. By the early 1900s, New York had nearly 70 bagel bakeries, and the bread had become a staple of working-class life. By the mid-20th century, the bagel had evolved into an American breakfast essential. Industrial innovations like the rotary oven and the Lender brothers\u2019 mass-produced frozen bagels made it a national phenomenon. Today\u2019s artisan revival\u2014driven by hand-rolled, malt-boiled, crusty bagels\u2014reclaims the authenticity that first made the New York bagel famous.<\/p>\n
\u201cBagels are a New York staple,\u201d says Jesse Spellman<\/a>, co-owner of Utopia Bagels<\/a> in Whitestone, Queens. \u201cThey always will be. Keeping our recipes and traditions consistent for over 40 years gives people a taste of the New York culture of the past.\u201d Spellman\u2019s family has been hand-rolling, kettle-boiling and baking bagels in a 1947 carousel oven since 1981, and their commitment to heritage has made Utopia one of the city\u2019s most celebrated institutions<\/p>\n New York remains the undisputed bagel capital of the world, home to hundreds of specialty bagel shops across the five boroughs. Iconic institutions like Ess-a-Bagel<\/a> and H&H Bagels<\/a> have evolved from family-owned shops to major producers and franchised brands. Ess-a-Bagel recently opened a 7,500-square-foot manufacturing facility<\/a> in Harlem, while H&H plans 70 new franchise locations<\/a> across the country.\u00a0<\/p>\n \u201cThe economics of the bagel business is the same as the rest of the restaurant industry,\u201d says Craig Hutchinson<\/a>, chef and owner of Olmo Bagels<\/a> in New Haven, Connecticut. \u201cBut the difference is how willing you are to be transparent with your guests and your team. We stress the importance of making guests feel seen and special. That free kindness helps our guests justify the rising costs of living in 2025 and beyond.\u201d For Hutchinson, community and hospitality are part of the recipe. \u201cWe embraced the community and used the bagel as our hospitality vehicle. We all fell in love with the fast-paced bagel industry and never looked back.\u201d<\/p>\n That sentiment is echoed by Jimmy Stathakis<\/a>, founder and CEO of Bagel Market,<\/b><\/a> who has reimagined the traditional shop through modern design and digital innovation. \u201cThe bagel is a cornerstone of New York life: fast, familiar and full of character. It reflects the city\u2019s diversity and resilience. At Bagel Market, we see ourselves as part of that cultural fabric, offering a space where heritage meets contemporary taste.\u201d He adds, \u201cMargins remain challenging in the food service industry, particularly in New York City, but strong brand positioning and operational discipline create room for growth. We focus on scalable systems, efficient supply chains and consistent quality.\u201d<\/p>\n In Maine, Jeremy and Marina Kratzer<\/a>, owners of Dutchman\u2019s Wood Fired Bagels<\/a>, bring a small-town perspective to the same story. \u201cBeing as smart as you can on labor, and really managing the food costs, are keys to success in today\u2019s ever-changing industry,\u201d Jeremy explains. \u201cBuilding relationships with your purveyors is a great way to ensure that you have someone to trust and look out for you when you need things.\u201d<\/p>\n Across the Pacific, Talia and Kelly Bongolan-Schwartz<\/a>, owners of Tali\u2019s Bagels & Schmear<\/a> in Hawaii, share a similar struggle, but their story is a testament to dedication. \u201cHand-rolling bagels is very labor-intensive,\u201d says Tali. \u201cIt\u2019s always difficult to balance that with pricing, payroll and profit\u2014especially living in Hawaii, where all ingredients are imported and rent is at a premium.\u201d Despite these challenges, they\u2019ve built a loyal following: \u201cAbout 90 percent of our customers are regulars.\u201d<\/p>\n Adding to the evolving economics, Orly Gottesman<\/a> of Modern Bread & Bagel<\/a> underscores how growth comes from multiple lanes: \u201cMargins in retail food are generally tight\u2026 Growth potential exists if you find ways to diversify revenue. We supplement our retail business with direct-to-consumer shipping, retail mixes and catering.\u201d\u00a0<\/p>\n From the Pacific Northwest, Brittany Erwin<\/a> of B\u2019s Bagels & Butters<\/a> points to where revenue concentrates: \u201cIn Washington there is definitely growth potential, but not in the form of a traditional bagel shop\u2026 any growth is in the form of sandwiches or catering.\u201d Erwin adds, \u201cIn Washington there has been a bagel explosion in the last 3 years, and the majority of shops are leaning away from NY style.\u00a0 Most of them are leaning towards the sourdough bread craze and serving airy, hard crusty bagels.\u201d<\/p>\n Nationally, the U.S. bakery sector worth over $60 billion<\/a> with bagels maintaining rapid growth. The global bagel market reached $5.58 billion in 2024<\/a> and is projected to hit $7.35 billion by 2030, growing at nearly 5 percent annually. Europe and Asia have embraced the bagel as both a fashionable food and a cultural export.\u00a0<\/p>\n In Denmark, Emily Bridges<\/a>, founder of Bagel Belly<\/a> in Copenhagen, is part of that international wave. \u201cFor Americans living in Copenhagen, bagels are an everyday food; they\u2019ll grab one on the way to work or stock up for the week. For Danes, it\u2019s more of a special and unique treat, and something fun to enjoy on weekends or share with friends\u201d she says. \u201cFor many of my customers, my bagel is the first bagel they\u2019ve ever tried, which is always exciting and a big responsibility!\u201d<\/p>\n The bagel as cultural currency<\/b><\/p>\n More than just a breakfast, the bagel carries deep symbolic weight: of identity, comfort and connection. Declared New York\u2019s official state bread in 2008, it remains a culinary shorthand for the city\u2019s diversity and drive. \u201cNY bagels are iconic because of their long-standing history in a busy, busy world,\u201d says Hutchinson. \u201cWe realized that the real secret wasn\u2019t just the bagel itself, it was dedication to community, to early hours and to always baking fresh. Those are the shops that become staples.\u201d<\/p>\n Stathakis adds, \u201cNew York bagels have a texture, flavor and history that are unmatched. The secret lies not only in the city\u2019s water but more importantly in its culture: the precision, the pace and the pride of generations who perfected this craft.\u201d<\/p>\n For Yero Rudzinskas<\/a>, owner of Baltik\u2019s Bagel<\/a> in Richmond, Virginia, the story has gone national: \u201cThe bagel has outgrown the five boroughs and occupies a special place in the imagination of Americans broadly. Of course, the bagel is one of the most recognizable New York culinary exports, but at this point, everyone has the right to expect a freshly baked bagel close enough to enjoy every day of the week.\u201d<\/p>\n From Copenhagen to Honolulu, the New York bagel\u2019s DNA travels well, even as it adapts. \u201cPeople are hungry for bagels all over the world,\u201d says Bridges. \u201cA bagel transforms any time it\u2019s made in a new location: ingredients, taste, even the malt syrup, but the soul stays the same. The soul of a New York bagel is rooted in tradition but never stops evolving.\u201d<\/p>\n Modern Bread & Bagel\u2019s Gottesman frames that tradition through inclusion. \u201cBagels are one of NYC\u2019s most culture-centric foods\u2026 contributing to that identity meant making our version open to everyone, those avoiding gluten and those who just want a delicious, authentic bagel, so people don\u2019t feel like they\u2019re giving anything up.\u201d\u00a0<\/p>\n And in Washington State, Erwin sees the culture expanding via social buzz and community ritual. \u201cThe bagel boom has spread to TikTok which means bagels are trendy for all ages,\u201d she says, noting that what began as a treat has become a daily staple for many regulars.\u00a0<\/p>\n The modern bagel is no longer confined to the five boroughs. It\u2019s a global connector. The rise of BagelFest<\/a>, founded by Sam Silverman<\/a> in 2019, has elevated the humble bagel into a worldwide cultural event. Hosted annually at Citi Field, with this year\u2019s event on November 16, the festival attracts thousands of attendees and dozens of competing bakeries, each vying for the title of \u201cBest Bagel.\u201d<\/p>\n Silverman\u2019s mission extends beyond the event itself. Through BagelUp<\/a>, he and his team are teaching bagel-making to new audiences and using food as a bridge between cultures in New York, one of the most diverse cities in the world. BagelUp offers immersive hands-on classes where locals and international tourists alike can learn the art of crafting authentic New York bagels. These classes draw aspiring bakers from around the world eager to experience the city\u2019s culinary traditions firsthand.<\/p>\n BagelFest partners are spreading that same spirit of connection globally. Among the most inspiring collaborations is between BagelUp exhibitor Olmo Bagels, which has partnered with O\u00eddo<\/a>, a nonprofit culinary school in Mexico\u2019s Yucat\u00e1n Peninsula led by Chef Gabe Erales<\/a>, the winner of season 18 of Top Chef. Together, they\u2019re building cross-cultural culinary programs that celebrate craftsmanship and community, from New York kitchens to Mexico\u2019s rural classrooms.<\/p>\n \u201cMany of these kids have never had the means to travel outside their community,\u201d Erales explains, \u201cbut through food they can connect to the world. When they see the cultural tie between bagels and New York, it\u2019s like a window into another culture. Earlier this year, we took a group of students to Oaxaca to visit a friend\u2019s cooking school. It was their first time on a plane, and for them, it was like going to Disneyland.\u201d<\/p>\n As New York continues to evolve, so does its most famous food. The next generation of bakers is blending tradition with innovation: experimenting with sourdough starters, regional grains and globally inspired toppings while honoring the heritage that made the bagel a symbol of community.<\/p>\n Gottesman sees the future in \u201ccontinued diversification: more dietary-inclusive options, more direct-to-consumer retail products and technology integration for ordering and fulfillment,\u201d alongside neighborhood shops that \u201ccombine excellent product with smart operations.\u201d Erwin is blunt about the operational direction: \u201cMore sandwiches\u2026 in this economy we need to be building bigger check averages,\u201d she says, while hoping quality won\u2019t slip as the category scales.<\/p>\n \u201cI think the bagel business is heading in a strong direction,\u201d says Spellman. \u201cIt\u2019s one of the few foods that everyone, across ages and backgrounds, continues to love. It\u2019s hard on the outside, soft on the inside\u2014like a true New Yorker\u201d.<\/p>\n From the bustling counters of Queens to the teaching kitchens of Quintana Roo, the bagel continues to unite people across borders. Whether in New York, New Haven or Mexico, it remains more than bread. It is a bridge between cultures, a testament to resilience and a rising symbol of how simple food can inspire extraordinary connection.<\/p>\n \t\t\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"From small bakeries to global brands, New York\u2019s bagel makers are shaping a cultural and culinary economy rooted…\n","protected":false},"author":3,"featured_media":319404,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,80840,52611,160252,64,160243,3772,160245,160253,160256,12034,160247,160244,160246,160250,1165,160248,405,403,5226,5225,80834,5228,5227,160251,160255,160249,67,586,132,5230,68,2969,160254],"class_list":{"0":"post-319403","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-america-united-states","10":"tag-bagels","11":"tag-brittany-erwin","12":"tag-business","13":"tag-business-experts","14":"tag-commerce","15":"tag-craig-hutchinson","16":"tag-emily-bridges","17":"tag-gabe-erales","18":"tag-hospitality","19":"tag-jeremy-kratzer","20":"tag-jesse-spellman","21":"tag-jimmy-stathakis","22":"tag-kelly-bongolan-schwartz","23":"tag-lifestyle","24":"tag-marina-kratzer","25":"tag-new-york","26":"tag-new-york-city","27":"tag-newyork","28":"tag-newyorkcity","29":"tag-nightlife-dining","30":"tag-ny","31":"tag-nyc","32":"tag-orly-gottesman","33":"tag-sam-silverman","34":"tag-talia-bongolan-schwartz","35":"tag-united-states","36":"tag-united-states-of-america","37":"tag-unitedstates","38":"tag-unitedstatesofamerica","39":"tag-us","40":"tag-usa","41":"tag-yero-rudzinskas"},"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/319403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=319403"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/319403\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/319404"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=319403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=319403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=319403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Two](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/Photo-May-23-2025-8-11-09-AM.jpg\")
Mascots Len and Phyl nod to the brands that industrialized and popularized bagels nationwide, transforming a regional staple into a household breakfast. Courtesy of BagelUp
\nThe bagel economy<\/b><\/p>\n![\"Assorted](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/Bagel-Sandwiches.jpg\")
The modern bagel economy blends tradition and trend: hand-rolled classics served alongside inventive flavors designed for a global palate. Courtesy Utopia Bagels<\/p>\n![\"Two](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/BagelFest-2024-109.jpg\")
At BagelFest, veteran bakers showcase the enduring art of New York bagel-making\u2014boiled, baked and served with a side of nostalgia. Courtesy of BagelFest
\nThe new wave: festivals, global influence and social impact<\/b><\/p>\n![\"A](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/Screen-Shot-2025-04-23-at-7.00.30-PM.png\")
At BagelFest, bakers and enthusiasts gather to taste, rank, and celebrate New York\u2019s most iconic food that has grown into a $7 billion global market. Courtesy of BagelFest
\nThe taste of tomorrow<\/b><\/p>\n