Las Vegas moves fast. From pre-dawn commutes to late-night shifts, it is easy to feel like the day disappears before you have had a moment to recharge.

When most people think about grabbing breakfast, they picture a coffee shop. Maybe there’s a latte, something quick to eat, and a line of people checking emails.

When locals in Las Vegas think about grabbing a real bagel, they are looking for that specific chew, that shiny crust, and a flavor that brings a sense of familiarity.

What gives a real New York-style bagel its signature chew? The answer lies in a crucial step most people don’t even think about: boiling before baking. Dive into the tradition, technique, and flavor science behind why we boil every bagel we make at Abel’s — and how that one step makes all the difference.

If your bagels drop straight to the bottom when they hit boiling water, there’s probably a reason.