09/01/2026
Part 1: the Flour: what makes it a NYC style bagel? This is just the first step in creating a A traditional old-school NyC Bagel. Let’s talk about the flour. Most nyc style bagels you’re gonna see out there, use bleached bromated flours and dough conditioners to help speed up the long process of bread making. These additives added to conventional flours help the bagels get a higher rise, increase bread volume, and fine texture creating a more uniform crumb, and a whiter color. Not to mention get the process done in a fraction of the time. Problem is these additives have been banned across the globe, and most recently in NY State, as being a known carcinogen. But Not us. The traditional bagel we pride ourselves with at Street Cart starts with using a high quality, un-bromated, unbleached, high gluten flour (Lancelot) giving us the authentic, crispy outside, chewy inside bagel, the all natural way. This is our bagel, there are many like it, but this one is ours.
