Is 2015 the Year of the Bagel?

According to the Chinese zodiac, 2015 is the year of the sheep. But New York magazine has declared it to be the year of the bagel.

Photo by: Ross Chandler 541-385-3185 ©Chandler Photography

Ross Chandler 541-385-3185, Chandler Photography

According to the Chinese zodiac, 2015 is the year of the sheep. But the trend trackers at New York magazine have declared it to be the year of the bagel — at least in the city that never sleeps, yet nevertheless loves nothing more than waking up to a nice brunch.

In its Fall Preview issue, NYC’s namesake mag heralds the “rebirth of Jewish appetizing” and a “brewing bagel war” — a “schmear campaign,” its headline writers cleverly dub it — pointing to the opening, this autumn, of several new bagel eateries and a few “microfactories” determined to bring satisfaction to anyone with a hankering for a bagel, cream cheese, lox and all the fixins.

Established operations like Black Seed Bagels, which flavors its bagel dough and boiling water with honey, and NYC appetizing grande dame Russ & Daughters, are expanding, adding new locales and, in the latter’s case, beginning to bake its own bagels for the first time.

Meanwhile, upstarts like Sadelle’s will bring bagel baking to the masses with a “bagel theater” showcasing imaginative new versions of classic bagel varieties baked by Melissa Weller, formerly of Per Se and Roberta’s. And those who truly don’t stand on tradition will be able to branch out with squid-ink bialys and other curious creations at High Street on Hudson, a Philly favorite that is bringing its breakfast-forward fare to NYC.

So much for big-city bagel fans to look forward to! And even if you’re not in the Big Apple, you can celebrate the year of the bagel wherever you are by baking your own Real New York Bagels, trying these better-than-store-bought Home-Baked Bagels or getting creative with Ted Allen’s Potato Bagels with Butter-Glazed Onions. Pass the cream cheese, please!

Photo courtesy of iStock

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