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Recipe cards
1970-1989
Split bagels topped with tomato sauce, mozzarella, oregano, and pepperoni or vegetables, baked until bubbly for a lunchbox and after-school classic.
1861-1900
A basic homemade bagel recipe using high-protein flour, malt or brown sugar, a short boil, and a hot bake for chewy New York-style results.
America's Melting Pot
Bagels and Cream Cheese photo coming soon
1990-2009
Toasted bagels spread with plain or scallion cream cheese, built as a simple breakfast with roots in New York bagel shops and American dairy innovation.
America's Melting Pot
Bagels with Schmear photo coming soon
1861-1900
A deli-style bagel with a thick schmear of plain or scallion cream cheese, with optional onion, capers, tomato, and cucumber.
America's Melting Pot
Bagel and Lox photo coming soon
1900-1929
A toasted bagel layered with cream cheese, lox, red onion, capers, tomato, and dill in the New York appetizing-shop tradition.
America's Melting Pot
Bialys photo coming soon
1880-2026
Bialys are not bagels without holes. They are their own Ashkenazi bread: baked rather than boiled, dimpled in the center, and traditionally filled with onion and sometimes poppy seeds. Polish Jewish immigrants brought them to New York, where bakeries kept the tradition alive.