Bagels that taste like a hug from New York.

Not a bagel-shaped roll. An actual bagel.

The thing most places call a bagel is a roll with a hole in it — soft all the way through, pillowy, vaguely round. A real bagel has a glossy lacquered crust, a chewy crumb that fights back a little, and the kind of malt-sweetness that comes from a kettle bath before it ever sees the oven.

Goyish Bagels are hand-rolled, cold-fermented overnight, boiled in malted water, then baked on wet cedar boards. The same way Polish Jewish bakers did it in New York a hundred years ago.

“We're not trying to be the most bagels. We're trying to be the right ones.”