The founders of H&H Bagels opened H&H Midtown Bagels East on New York City’s Upper East Side in 1974, two years after opening their first store on the Upper West Side. In 1979, a new group took over ownership of H&H Midtown Bagels East and continued its legacy of making New York bagels the old-fashioned way. We continue to use the same artisanal water bagel method to make our bagels fresh daily.
Our bagels start with the highest quality, all natural ingredients. Then they are proofed, kettle boiled, bathed in cold water, and baked on burlap covered wood boards in our vintage revolving tray ovens. Although our traditional process is lengthy and labor intensive, each step in our process is crucial to making the finest old world bagels.