Ready to Eat

3 ct. Cousin of the bagel, more like a jewish focaccia. Center depression filled with sauteed onions and poppy seeds.

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Boichik Bagels is the brainchild of Emily Winston, a self-proclaimed bagel enthusiast who was deeply affected by the closure of her favorite New York bagel shop, H&H Bagels. Growing up in suburban New Jersey, Emily's father would take her to H&H for a special treat, and she fell in love with the unique deliciousness of their bagels. When she heard that H&H had been shut down, she was determined to keep their legacy alive by creating her own recipe that would rival the original.

After five years of trial and error, Emily finally developed a recipe that she was proud of. When asked about the secret to creating the perfect New York-style bagel on the West Coast, Emily's answer was simple: "The secret is in the love." She believes that it's not the water that makes a great bagel, but the care and attention put into the recipe development. She even compared the process of creating her recipe to wine tasting, a testament to her passion for the craft. With Boichik Bagels, Emily is bringing a piece of New York to the Bay Area, one bagel at a time.

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