Long Island’s artisan bakeries are bringing back the lost art of traditional hand-rolling, creating a bagel renaissance that honors centuries-old techniques while satisfying modern appetites

In 2025, Long Island is experiencing something remarkable: a return to the authentic, time-honored methods of bagel making that made New York famous. Despite industrialization, many artisan bagel shops have remained dedicated to the old-world techniques that made New York bagels famous. These bakeries continue to honor the craft of hand-rolling and boiling, ensuring that each bagel maintains the signature chew and depth of flavor that defined the original.

The Art of Traditional Hand-Rolling

At the heart of this renaissance lies the traditional rope technique, which most bagel makers agree is the proper way of making bagels. In this method, forming a ring of bagel dough is done by first rolling out pieces of risen dough into snakes and then wrapping it around your hand to connect the ends. This ancient craft requires years of practice to master, with some saying it takes years of practice to get good at it! This is what makes handmade bagels vary slightly in shape—no two bagels are identical!

The process is both an art and a science. Making our fresh bagels is an art as well as a science. Our bagels are crucially boiled after we have hand-rolled them, which is responsible for their typical chewy texture and shiny crusts. This leads to baking them perfectly so that they turn out crispy on the outside but soft inside. This is a very meticulous process that makes sure each bagel served attains the expected quality of freshness.

Why Hand-Rolling Matters

Shaping bread by hand is an art. Across countless cultures and cuisines, working dough into loaves, braids, rolls, and rings is a meaningful piece of baking tradition. While there have been many miraculous inventions in commercial baking production—such as the baguette roller—many people still prefer bakeries who make their goods the time-tested way.

The difference between hand-rolled and machine-made bagels is unmistakable. At The Bagel Hole we hand roll our dough with love to show our dedication to quality and tradition. Unlike other companies, each of our products is made from scratch by trained craftsmen who make them look uniquely bumpy on the outside while full of flavor inside which can only be achieved through this method of production.

Brendel’s Bagels: A Long Island Institution

Leading this artisan movement on Long Island is Brendel’s Bagels & Eatery of New York, with three convenient Long Island locations. Brendel’s Bagles have four convenient locations across Long Island that offer extensive menu selections. What sets Brendel’s apart is their unwavering commitment to traditional methods.

Step into a world where culinary craftsmanship meets traditional flavor at Brendel’s Bagels & Eatery of New York. Our celebrated kettlecooked bagels delight the senses: crispy on the outside, yet warm and fluffy inside. Each bagel we make shows our commitment to quality and taste, making us a favorite stop for bagel lovers across Long Island.

For consumers searching for authentic bagels near me, Brendel’s represents the gold standard of what a true New York-style bagel should be. At Brendel’s, our bagels and all of the items on our menu are made with culinary creativity and we use the finest ingredients in everything that we prepare. Our kettle-cooked bagels are crisp on the outside and warm, dense and fluffy on the inside.

The Market Renaissance

This revival isn’t happening in isolation. Increasing consumer demand for convenient and on-the-go breakfast options and rising popularity of artisanal and specialty bagels among health-conscious consumers are the major factors driving the growth of the global bagel market. The market reflects this trend, with the U.S. bagel market evolving as established brands introduce specialty and artisanal varieties to attract modern consumers. Innovations in fillings, toppings, and baking techniques are central to this strategy.

Small-scale artisan bakeries are particularly well-positioned in this renaissance. Nimbler artisanal bakers leverage specialized skills. Focused on a niche, they craft unique flavors like whole grain, gluten-free, or herb-infused varieties. This draws a devoted customer base willing to pay a premium.

The Traditional Process

The authentic bagel-making process hasn’t changed in centuries. Each bagel was rolled by hand, left to proof overnight, boiled in water (sometimes with malt for added flavor), and then baked in a high-heat oven to achieve the perfect crust. These strict standards kept the integrity of the New York bagel intact.

This traditional method stands in stark contrast to mass production techniques. Supermarket bagels, often steamed rather than boiled, became softer and less chewy. While purists continued to seek out hand-rolled, boiled bagels from traditional bakeries, mass production made bagels a household name.

Long Island’s Bagel Culture

Long Islanders know their bagels — so to be named the best bagel in the region is saying something. The area’s discerning palate has created a competitive environment where only the most authentic, high-quality bagels thrive. This has encouraged bakeries like Brendel’s to maintain traditional standards while serving a community that truly appreciates the craft.

We offer gourmet food and catering service across Long Island. We offer traditional tastes with refreshing creativity and use only the freshest ingredients in everything we prepare.

Looking Forward

As we move through 2025, this bagel renaissance represents more than just a food trend—it’s a return to craftsmanship, quality, and tradition in an increasingly automated world. For consumers seeking authentic bagel experiences, Long Island’s artisan bakeries offer a taste of history, one hand-rolled bagel at a time.

The renaissance proves that sometimes, the old ways really are the best ways. In a world of shortcuts and mass production, the patient art of hand-rolling bagels reminds us that some things simply cannot be rushed—and shouldn’t be.