A real New York-style bagel shows itself before you even take a bite. You see that shiny, golden crust, the tight round shape, and you already know it will have a chewy bite and soft center.

Most bagels today aren’t made the traditional New York way. Learn how to spot the difference—from boiling and fermentation to texture and ingredients—and what makes a bagel truly “real.”

From Long Island roots to building Abel’s Bagels in Las Vegas, this is the story behind the vision, faith, and journey that shaped our brand—and where we’re headed next.

Craving the best lox and bagels in Las Vegas? Discover how to build the perfect bite and order authentic New York-style bagels, lox, and spreads for pickup or catering.

Plenty of places claim to serve New York-style bagels, but a real one is more than just the shape. In dry places like Las Vegas, getting the chew, shine, and subtle malted flavor right takes time, technique, and the right ingredients, with no shortcuts.

New York bagels are famous for their dense chew, golden crust, and satisfying flavor. In Las Vegas and the surrounding valley, however, bagels have a slightly different feel because the dry desert air, humidity, and water composition all affect baking.

NY Style Bagels are known to be the best and most sought after “rounds” around!