LAS VEGAS (KLAS) — National Bagel Day was celebrated the best way possible on Good Day Las Vegas as JC Fernandez visited New York Bagel & Bakery to get a behind-the-scenes look at what goes into making some of the valley’s most beloved bagels.
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Fernandez was joined by Steven Montesano, the bakery’s owner, who first came to Las Vegas in 1992, opening more than a dozen delis across the valley before shifting to bagels seven years ago.
Everything at this family-owned shop is made from scratch.
Montesano walked us through the entire bagel-making process, starting with the dough and moving through the machine that portions and shapes each bagel to the exact same size. The bagels are then placed onto cornmeal-covered trays. This is a key step, Montesano explained, saying that the cornmeal adds a slight crunch to the bottom of the bagel after boiling.
Boiling is the secret. This is what makes them New York Style. Each bagel is boiled for 15 to 30 seconds before being seasoned and baked…