People, We’re Talking About Dough

Meet the $22 bagel:

Considering what goes into making bagels the old-fashioned way, it seems they should cost more than the average range of $.60 to $.75 for an untopped bagel.

Crafting a bagel that’s crunchy on the outside and soft and chewy inside first takes ingredients that are sometimes costlier. Flour, water, salt and yeast aren’t too expensive, but the traditional malt syrup or molasses can add up.

Some shops will use cheaper ingredients like sugar to cut corners on the thick syrupy stuff. But bagel makers often say it’s not worth the sacrifice in taste.

The process of making the bagel correctly also takes more effort and cost. Hand rolling the dough, letting the bagels sit for 24 hours, hand boiling them and then baking the circular delights arguably produce tastier treats.

And of course, selling a fresh product is the best product, so the toiling away is a daily experience.

. . .

The price of the bagel reflects the quality of the ingredients, said Atelier spokeswoman Rebecca Rand.

“We want to make sure we have the best grade of salmon and the freshest bagels available,” she said. “We want people to have an amazing dish.”

But the restaurant’s quiet ambience and the attentive service at the restaurant also comes with the $22 price tag.

“It all ties in together,” she said of the Central Park South restaurant. “It’s the food and the experience and even the location.”