there used to be in the nyon area a lady who made bagels and sent them frozen via the post. she was called "the bagel lady" .

if you really want to supply real new york bagels, there is the "new york bagel" chain in budapest ( started by an american)  and they sold bagels at Sfr. 0.20 per bagel.

i was interested in air freighting 2-300 per week and met with the owner in budapest. he was willing to do that at a sfr. 0.15 per bagel!!!

imagine, no muss no fuss. and perfect real new york style bagels.

just a thought!

Does this lady in Nyon still sell bagels?  If not, that is similar to the idea that I have been toying with at the moment...

As far as the Hungarian bagels go, how expensive would the air freighting be?  Also, would the bagels travel well?  The price does seem rather good though, I must admit.  

I am more interested however, in making them myself, as I already have a love for baking, and I am also extremely picky with the taste and quality of my bagles.  I feel like it would be a good thing for people to have bagels custom ordered for their tastes, as I would bake them to order. 

Thank you though for your info, and I look forward to learning more about these things you suggested!

I find there are a number of different kinds of "NY Style" bagels. there's the street cart vendor bagels, Au bon Pain bagels, deli bagels, gourmet bagels, and the there's H&H bagels. which category does yours come close to? :)

As a NYer, I'm assuming(hoping) Sam is referring to H&H type bagels.

I had the bagels from the Nyon lady at Expat-Expo two years ago-I did not like them at all.

So far Edwards seems to have the best NY style bagel.

Sam, would your bagels be fresh baked? Would you offer things like whitefish salad?   If the option for fresh baked is on the table I would drive to pick them up. 

My fave is sesame or poppy.  My husband likes everthing bagels.

Please do keep us posted.

I was just craving an egg bagel with chive cream cheese.  Let's see to answer your questions....

I would order 6 or 12. 

Egg, sesame, and cinnamon raisin. 

I wouldn't mind picking them up, but of course that depends on where.

I always crave (real) bagels!  And bialys, and I would love and egg sandwhich on a roll. 

Good Luck with the baking!

Yes I too am desperate for decent bagels!

I'm a fan of cinnamon & raison, plain and sesame.

I wouldn't buy any more than 6 at a time as I don't have much freezer space...would be happy to pick them up as long as it was somewhere central...

Thanks, keep us updated...

Kate

To answer your question YouMeCo, I would say they are the closest to H&H type bagels.  As a native New Yorker, I will not make them available for sale until they are perfect, as I know how picky we New Yorkers are with our bagels!  

@ Dantan: As far as offering whitefish salad and the like, at the moment I will not be offering them, but I wouldn't discount the idea in the future if all goes well with the bagels.  I am however, trying to recreate the delicious whipped cream cheese that I personally happy to love more than anything, so if that goes well, I will be selling whipped cream cheeses as well.  That is not a definite yet though.

I will be baking the bagels fresh to order, so if you would like to come pick them up hot out of the oven, that would be more than welcomed!  Nothing is better than a hot, steamy bagel! :-)

Thank you so much for all your responses guys, I really appreciate the help!  

as real ny bagel afficionados know, the secret of ny bagels is the water.!!

ny water is famous for it's "taste" and quality. this was one of the challenges that the founder of the NY Bagel chain in budapest had to deal with.but he cracked it.

so emrldgrl 16, please don't say you're using local swiss "hard" and full of calcaire ( lime scale) water to boil ( before baking) your bagels.

you might have an open house and offer a free bagel before taking orders.

i did this when i started my american style donut shop ( Hole-In-One ) a few years ago :-)

@ Epicure, thank you for your suggestions, they are very helpful.  I am aware of the virtues of the New York water in the bagel making world.  The bagels I am making are still in the perfecting stage, and I am working on fixing all factors, to ensure that my bagels are as authentic as possible.  

I will definitely think about your open house idea, I think it is a great one! 

here is an interesting article about the whole process.

http://www.latimes.com/features/la-fo-bagelmake12-2008nov12,0,6371921.story

by the way, swiss flour is a nationally protected product, so you cannot find other qualities of flour apart from swiss produced flour, unless it is  "mix" in which case you may import it. ( i learned this when i was making donuts :-)

Hi Sam, I miss bagels dearly and might be interested. Here are the answers to your questions:

- How many bagels at a time: 6

- What kind: favourite is sesame

- Delivered to post box if cost for bagels and delivery is reasonable, otherwise pick them up if close to central GE

- How often would you be craving bagels? Once a month or every 3 weeks.

Looking forward to your updates!

One more bagel loooooover here!

Sam, my answers to your questions would be exactly the same as Edmond's, just above.

Looking forward to THE Bagel-day!

sounds like a great idea....

6 @ a time sounds sensible & once to twice a month

classic, Sesame, cinnamon raison & oinion would all be great to find

I am in zurich I would be happy to pay a delivery fee but maybe Zurich is to for for your GREAT idea

good luck

Did someone say bagels???

I'm also from NY and miss terribly my morning bagels.

My favorites are cinnamon raisin, poppy seed and whole wheat everything.  I would be interested in getting six to ten at a time (ooh the calories!)

I would also like to buy tofu cream cheese (not vegetable) but not sure from where?

I'm in Geneva and would consider paying a reasonable delivery fee.  Thanks for this great idea. 

I'm craving New York bagels with cream cheese!!!!!!Yummm. I really miss NY now

Just started making bagels at home based on this recipe for a ´New York´ style bagel.

http://www.sourdoughhome.com/sourdoughbagels.html

Quite a work out getting the dough to the proper hydration, then learning to roll by hand then forming the bagel circle. Leaving them rest overnight in the fridge develops flavor. The best part of the process was boiling them and then, while still moist, dropping them in plates of poppy, sesame, salt, and dried onion.

The results were marvelous.  Using a high protein flour (14%) from Coop, and my own starter (in lieu of store bought yeast), the bagels are dense, chewy, and full flavoured.  We made 40 plus bagels with 3kg. flour, each bagel weighing in at 120gm.  Total cost of ingredients 10 francs.  Total time for this small batch from start to finish 14hrs.

I plan to do a bagel workshop and brunch one Sunday soon, just require a venue with big kitchen appliances, will keep you posted!

mmm this post has made me crave a nice cream cheese bagel!! mm

I would order 6 or 12. Delivery would be good but picking them up fine depending on location.

So hungry now, keep us posted :)

Berlin, workshop sounds like a great idea! AIWC might let you use their kitchen

Sam and all, sorry for jumping on that topic!

Just in case someone is missing German bread: Friends told me mine is quite good and I use self grown wheat.

So far I have only done it for myself but if somebody craves gutes deutsches Schwarzbrot please get in touch.

Yum, these look fantastic.  I'd love to do the workshop you mentioned.  Please post details when you are ready to do it.

I would also be interested!

Dont toy with my emotions! Get this going...If I eat one more croissant so help me god lol... Where in NY are you from??? LI over here!   I miss BagelBoss :(