NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

The City's Oldest Bagel Shops In 1914, he opened up a shop on the Lower East Side, which means Russ & Daughters has been selling bagels and lox (thinly sliced smoked salmon) for over 100 years. While the shop is most famous for its bagels and lox, Russ & Daughters sells a wide variety of kosher morsels.

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

In May 2014 New York Bakery Company was integrated into and became a wholly owned subsidiary of Grupo Bimbo, the largest baking company in the world. Grupo Bimbo was originally established in Mexico City in 1945 as a family business.