Ba·gel·ista, noun :
– like a barista who makes coffee, a person who enjoys preparing and serving delicious bagels made by boiling dough, shaping it, and then baking it.

Now that we’ve defined ‘Bagelista’, we can all make a more educated decision on if it’s time to make a career change and become a Bagelista by trade or just pretend that we are a Bagelista and buy Bagelista™ brand bagels. We don’t encourage you to be like us, but we at THEBOMB.COM do not have the time or know-how to pull off true Bagelista quality bagels, so that’s why we’re glad Bagelista™ bagels have entered into our lives.

We’ll stop putting TM’s on the name Bagelista like the weirdos we are… but we do genuinely appreciate Bagelista for building something unique. They are a husband and wife team based out of New York who boil and bake these bagels using a 40-year old recipe passed down and perfected over time.

Did you even know that a proper bagel should be boiled before being baked?

Well… Bagelista spends two full days to make each batch of bagels, which allows time for 1) the dough to ferment for a day to build its flavor and aroma production, 2) shape them into bagels, 3) kettle boil them in New York water which gives them their crispy outer layer and glisten, 4) half-bake them and 5) immediately flash-freeze them to lock in the flavor.

We love Bagelista because they let you be a part of the baking process of fresh baked, authentic New York Bagels (when in reality you did almost nothing). They’re so tasty that Bagelista will make you upset with your current bagel joint, and in fact, we encourage you to try to sell these to your current bagel joint. #entrepreneurship