[1] As Jewish refugees from Poland and Eastern Europe began to arrive in New York City en masse in the 1800s, they brought their traditional foods with them such as challah, brisket, knishes, and bagels.

The bagel was created as a filling, tasty, inexpensive treat for Jewish immigrants living in Manhattan in the 1800s.

The bagel quickly spread around New York City, across the United States, and was soon adapted in various forms across the world.

The use of New York City water in a bagel has been compared to the terroir of grape varietals used to make champagne.

[6] The bagels are then loaded onto burlap-covered cedar or pine boards which have been wetted down with water,[7] or sometimes coated with cornmeal or semolina, and are then baked in the oven.

[9] Some New York City bagel shops, like Murray's in Chelsea and Ess-a-Bagel at 21st and Third Avenue, have had no-toasting policies.

[12] Former New York Times food critic Mimi Sheraton called the practice of eating toasted bagels obscene.

This was unique to the Jews of New York City, as Jewish communities in Poland had traditionally spread schmaltz on their bagels, or had eaten them with cholent, or other various soups and as a dinner roll.