You can tell that he was genuinely really emotional while talking about how much he loved the shop, his craft and the people. That kind of love and passion is priceless and really warmed my heart. Also, now I crave bagels.
facts you can tell he pays the bagel maker way more than the other employees but they prob keep it on the hush... he been there 18 years hes the soul of the busniess n looks happy this guy is a good ass boss
Those employees are priceless. 18 years on the job! That’s incredible and super rare. Good for the owner and the employees who allow the business to continue.
you all have no clue how difficult it is to make ONE perfect bagel. Diego is an absolute master and beast. I have been a chef for last 8 years and working in kitchens for the last 14 and I am amazed by his skill. its dudes like that that make a restaurant what it is. please respect the kitchen when you out (if they deserve it of course) weather its a nice restaurant, or grabbing your bagel in the morning. Remember that somebody or multiple ppl broke their back that morning to make it for you.
I owned a bagel store for 20 years. This brings back so many great memories. Early mornings, working every weekend, great employees, great customers, a real sense of family and community. He has a passion for his craft and his employees love and respect him. Love seeing small businesses thrive.
That must have been YEARS ago, cause today you don't have great employees nor great customers. You are one lucky lady to have lived those glorious times.
The way he personifies the ingredients and characterises each bagel by a worker’s signature pattern is something special to think about. Really authentic stuff to see in a world that is plagued by inauthenticity.
Every time I see a video on this place the owner keeps the same energy and praise for his employees. That’s all you can ask for in a boss, really loves his place and wants everyone there to be happy
I feel like I saw this guy a couple years ago on the travel channel or food network back when I used to watch cable. Something about his personality is sparking that memory. If it is It’s good to see him. That had to be a scary time during the height of the pandemic when everything was unclear. Not knowing if your shop or your long time employees and friends were gonna pull through. Glad to see it still thriving! 💜
Now I’m craving a bagel right now! This guy really put his heart into his product and just seeing him on how passionate he is, it makes my day better hahaha
Videos of this channel are oddly satisfying, I don't feel like I am polluting my mind while watching these but actually feel a sense calm. The way video starts, background narration, switching back between narrator and the different people talking in the video, and ultimately the soothing videography all do their part I guess.
@@fourthree8475 Thing is can he afford to lose these peoples? Like most of them have 15-20 years of experience, could he actually replace them incase they werent paid enough and they had to find another job? There would be a drastic decrease in productivity and quality in that case so he is probably paying them more than fair to stay.
I worked in bakeries in NY in the 70's and 80's. The older men that worked there could roll 2 bagels at a time, one in each hand. It was impressive to watch them do their thing.
That is singularly the best, most outstanding video I have seen on YT in 10 years. I was hooked from the moment the owner could ID his staff from their rolling technique, by 6 minutes I was craving a bagel REAL bad. By the end I was in tears... FOR THE LOVE OF BAGELS!! 🥰
"every worker here has heart and soul" and seeing the owner get emotional means you know that is a core value and it is passed down to said workers. Amazing business.
I also liked how he acknowledged how difficult it is to do repetitive, tedious work for so long, and maintain those high standards for themselves. These guys are masters and machines.
Eat here or order from here every week. Definitely top notch. I remember when they were just one tiny store front in that strip mall. They expanded to two stores a decade ago, and recently took over a third store (currently being used as additional office space). But you know what also makes a great bagel store great, besides the bagels? A giant wall of coolers containing every juice and soda known to man. Which they have.
Notice the similarities between this chap and the french guy making butter that Claudia also visited a few years back? Absolute passion and care for their craft, respect for their people and the knowledge they have accumulated over many years.
As a native New Yorker who loves bagels...this really makes me miss home. What I wouldn't give for one right now, maybe with some lox or even a nice cream cheese and bacon.
I actually cried when I heard his voice kinda shift and crack when he was talking about how much he loves the store and appreciates the people that come there. TMI, but I'm pretty numb to negative emotions. I can brush them off easily because of excessive exposure to most of them. Strong positive emotions like that though, I don't know. I can't help it, I just turn into a well of tears at times seeing people who truly care about the things they do, especially when it gives them so much joy like that. This is the reason New York is so loved as a cultural hotspot. The people there have heart, soul, and passion for the things they create, especially restaurants. Food, in my opinion, is the single most evolutionarily important co-component of our growth as a species. It has the ability to connect EVERYONE, regardless of who they are. I'm glad his restaurant is doing well. He deserves that.
I make handmade new york style bagels for my family every month or so. I love his technique for making the rings of dough, which is so much quicker than the way I have been doing it. Learned something here that even works at my much smaller scale.
Massive respect to that man. Rolling thousands of bagel a day. I can't imagine the amount of stress on his hands and wrists from all that repetitive motion. That's another reason why I'm not cutout to work in a kitchen.
I saw Scott first on worth it and had to check out this video. So happy to see Scott keeping it going and that it survived the pandemic. It’s insane that 3500 bagels are sold a day. Good for him!
3500 is just the estimate of customers per day. Untold average of how many bagels each customer buys, but title says they make 100000 bagels/week. That's 14000+ bagels/day. Who's insane now??????????????? Bagels.
@@DinanBMWm5 It's only around 4-5 customers a minute in one of the most popular shops, which also happens to sell relatively cheap convenience goods, in one of the biggest cities in the world. The prospect is by no means inconceivable.
As a Midwesterner with NYC roots, I know that nothing beats the taste of a hot, fresh NYC bagel. And these bagels look incredible! I love the pride and enthusiasm of the owner and staff. I wish I could just get on a plane to NYC right now, go straight from the airport to Utopia, eat my fill there and then take a few dozen home (along with a pound or two of that great salty lox you can only get in NY).
I miss working at Strathmore bagels. We were one of the only ones the boil and bake out here on Long Island. I did it for 10 years. It was so much fun. You get so busy you don't even have time to think.
Just from this video you can tell this guy knows everything about his business! Not to mention his love and passion he shows. Reason why he’s so successful!
We live in NH. We order a "baker's dozen" by mail. They are wonderful. I hope he's thinking of the future and trying to hire and train new "bagel rollers", bakers, etc.
I grew up in NY and I miss bagels so much it hurts. People ask me all the time what kind of bagels/pizza/etc to get and I ALWAYS tell them to find a place like this where the oven/store/guy running the place is at least 20 years old and it's got just the right amount of grit.
They opened stores on East 34th Street and Long Island City, as well as a pop-up truck. I've heard the new stores aren't quite as good as the original location in Whitestone. One advantage to being a local - if you want to avoid the horrendously long lines at Utopia, there are a few good places that handle the spillover - Whitestone Bagel Factory, Bagel Parlor, etc.
I hand roll bagels for our store in NJ and I can tell you that what Scott is doing there, is NOT easy. That’s INSANE what he’s doing there. Extremely tiring and that’s a major, major business. That place makes millions of dollars. There’s no doubt. And they deserve every penny!!
I wish we had freeze dried blueberries when I was a bagel "boy" with my boss making the dough for 2 shops in Ohio. We had to use either frozen blueberries (painful in an Ohio winter) or a dried blueberry but not freeze dried. The berries were very sticky and it was a pain to use. We used a natural dough conditioner but stopped because we didn't like the end results. We used malt but not nearly as much as these guys use and I can't imagine rolling 200 lbs every day in an hour. It took me 2 hours to make and feed thru the machines - 200 lbs of cinn raison, by myself a month after I started. It literally started to proof while I was trying to process it. We DID boil them - one of the only shops to do that in our area till Einstein bagels came in. The pay just - sucked since it was an item was that very price sensitive and VERY difficult to make a profit. We had a lot of problems finding people willing to do the work - and this was back in very late 80s, early 90s. It was my fav job - the best boos I had up to that time. I could eat anything I wanted and not gain any weight. It strengthened my back and I had no back issues for years.
Wow, this brings back memories. I worked in a bagel shop through my teens, and I'm amazed at how little has changed. In fact, the only thing that really is different from what I did 30+ years ago is that these guys use less automation now. I used to just feed my bagel dough into a cutting/rolling machine that would spit the raw formed bagels out the other end, and then I'd place them on those wooden boards with the cornmeal.
This used to be my goto during the weekend until I moved away. The owner is really this in person. I’m glad to be a patron and a supporter of this business.
First of all, I have to say that I'm really impressed with the dedication and skill that goes into making each and every bagel at Utopia Bagels. It's clear that these guys take their craft seriously, and the fact that they make over 100,000 bagels by hand every week is really mind-boggling. I was particularly interested in the way they make their dough, using an old-school recipe with barley malt instead of brown sugar. It just goes to show that sometimes the tried-and-true methods are the best. And I love the fact that they use Puratos bagel improver to get that perfect combination of softness on the inside and crispiness on the outside. Watching the rollers at work was really something else. It takes a certain type of person to do that job day in and day out, with the precision and attention to detail that's required. And the fact that each roller has their own signature style that gives each bagel its own personality is just incredible. Overall, I have to say that I'm really impressed with what I saw in this video. It's clear that Utopia Bagels takes a lot of pride in what they do, and their dedication to quality is really inspiring. I'd love to try one of their bagels someday and see if it lives up to the hype!
9:12 tells you everything you need to know about this man and how he feels about his business/employees/customers. Wish I lived nearby. I’d for surely be a regular.
❤😮😊 Baking is a skill, a labor of love. These workers are so fast and talented. Dexterity, knife skills, precision. Judgement. Using five senses. No machine can ever replace humanity.
❤❤ when do you Topia bagel for the first time in March when visiting family. Got to meet Scott make a video and the bagels sandwiches pastries are so so delicious! Thank you for sharing and caring.
ELENA YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL IF MICHELANGELO WERE ALIVE TODAY YOU WOULD BE HIS MUSE ❤
What a gift of hospitality this man has… in a world so devoid of it, it’s worth it for just that, even if the bagels weren’t stellar 💫 God bless “yous” all 🧡
Yum when I lived in bayside always got the bagels and lox..which is also fantastic ..here’s a hint order for pick up on weekends or holidays to avoid the lines out the door.
7:16: I used to work in a restaurant and am familiar with these commercial ovens. Those moving shelves you see in those ovens are motor-driven rotary shelves that rotate through the oven in one direction during the entire baking process. Watch closely when that man raises his hand toward something at the top of the oven; he's flipping the switch to turn on the rotator. Also, see that flickering orange flame in the oven? These commercial ovens are gas-powered. They use gas burners like the ones in a home furnace --- though some of these burners are motorized and work like oil burners.
Though bagels have been a successful figure to customers, they have a ridiculously high amount of carbohydrates, which older audiences should take it easy on. Thankfully, the whole wheat flavor would be the recommended one to go with rather than just the plain version.
I found this accidentally, and I love the passion. I'm from Manchester UK, and I will be in NY in September, I will visit the place and enjoy the bagel :)
My childhood dream is having my own bakery, I started it last year and the happiness it gives me is like no other. I can't wait to visit this bagel shop, I wish to have the same and more for my own baby
Compare this to the soulless factories most of us get our bland boring food from. Crazy to think that we've traded local bakers, that used to be the norm, for the cardboard we get, that's been on the shelf or in the fridge, in a plastic bag for God knows how long. And this goes for all the food we eat.
I had tears in my eyes.. I see the love and devotion that goes into your bagels.. I am sad I am not able to come to your wonderful place.. I live in Chicago and we don't have bagles like your place. Amazing..🙏🙋
I make hundreds of bagels 🥯 everyday plain, gourmet types, and flavors I respect the craft and all the work we all do for people especially my work now as a Baker
You gotta love small businesses - they represents their community, their workers and the owner's values. If he tried to turn this into a national brand or franchise, it would lose a lot in the process.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
You can tell that he was genuinely really emotional while talking about how much he loved the shop, his craft and the people. That kind of love and passion is priceless and really warmed my heart. Also, now I crave bagels.
facts you can tell he pays the bagel maker way more than the other employees but they prob keep it on the hush... he been there 18 years hes the soul of the busniess n looks happy this guy is a good ass boss
i played baseball and basketball with his son jesse, scotts a great guy
Those employees are priceless. 18 years on the job! That’s incredible and super rare. Good for the owner and the employees who allow the business to continue.
L
@@Jessiiie_99 ???
He is an incredible boss - he is aware of the skill for the laborers, he is respectful, understanding, friendly, and emotional.
Wait until the employee's disclose their paycheck first
@@Paul_Davies i always feel afraid that the truth might be more than seeing a passionate boss who's affectionate etc
@@niktsi agree
@Repent and believe in Jesus Christ is God all knowing?
Lies again? Hand UFC Title
you all have no clue how difficult it is to make ONE perfect bagel. Diego is an absolute master and beast. I have been a chef for last 8 years and working in kitchens for the last 14 and I am amazed by his skill. its dudes like that that make a restaurant what it is. please respect the kitchen when you out (if they deserve it of course) weather its a nice restaurant, or grabbing your bagel in the morning. Remember that somebody or multiple ppl broke their back that morning to make it for you.
I've had some really damn good bagels in NYC and never been here... is it ACTUALLY the best?
@@nahor88 utopia is pretty famous. Not my favorite, but they are really damn good
I mean, if you make bagels all day for decades I'm sure it's not that hard to make a perfect bagel.
@@Douchebagus then do it and don’t comment that nonsense
If it's hard for you to make a bagel, then you're not a good chef.
This guy is amazing, he is so passionate about his product and loves his employees. He is awesome and his bagels looks amazing.
From the images they are burning the garlic on said bagel - no more amateur error in the baking and cooking world. Hope the others get treated better
I do hope you grow up to see it is just another employer and the employees aren't all that happy
I owned a bagel store for 20 years. This brings back so many great memories. Early mornings, working every weekend, great employees, great customers, a real sense of family and community. He has a passion for his craft and his employees love and respect him. Love seeing small businesses thrive.
That must have been YEARS ago, cause today you don't have great employees nor great customers. You are one lucky lady to have lived those glorious times.
@@dimitrifotop 2000-2020
@@daniellel256 what happened to your business?
@@NotFromHere6392Covid and being in Illinois.
you gonna reopen?@@daniellel256
The way he personifies the ingredients and characterises each bagel by a worker’s signature pattern is something special to think about. Really authentic stuff to see in a world that is plagued by inauthenticity.
Every time I see a video on this place the owner keeps the same energy and praise for his employees. That’s all you can ask for in a boss, really loves his place and wants everyone there to be happy
If only every boss were 10% of that man right there
Hopefully he pays his workers well also.
He doesn't want to lose his slaves.
I feel like I saw this guy a couple years ago on the travel channel or food network back when I used to watch cable. Something about his personality is sparking that memory.
If it is It’s good to see him. That had to be a scary time during the height of the pandemic when everything was unclear. Not knowing if your shop or your long time employees and friends were gonna pull through. Glad to see it still thriving! 💜
Im pretty sure they just reposted this with a different narrator.Cause I just watched this a few weeks ago.
This video is like three years old. They literally just changed the narrator and re-released it. And it sounds like they found the narrator on Fiver
Different video, on another channel.. In that video: he ate the bagel, he rips open to show the camera. He also talked about selling on Gold Belly!
That egg and bacon looked so good!!!!!🎉
Now I’m craving a bagel right now! This guy really put his heart into his product and just seeing him on how passionate he is, it makes my day better hahaha
It’s always our Mexican brothers working behind the scenes of our country. Under appreciated people…
Not Mexican, but appreciate you brothers/sisters
Sounds like he appreciates them.
Hardest employees be it in homes or in society.
It’s up to the individual to make fame and fortune not because he’s another Mexican
I wander how much they get paid 😂
Videos of this channel are oddly satisfying, I don't feel like I am polluting my mind while watching these but actually feel a sense calm. The way video starts, background narration, switching back between narrator and the different people talking in the video, and ultimately the soothing videography all do their part I guess.
I like how the owner here gives his employee props and names them... small things make people feel relevant.
Hope they also get the cut ;-
@@SwissMarksman 🤣
I bet all of his workers r here illegally and undocumented
Well, i wonder if he pays them well. Minimum for 18yrs with him, deserves $25/hr
@@fourthree8475 Thing is can he afford to lose these peoples? Like most of them have 15-20 years of experience, could he actually replace them incase they werent paid enough and they had to find another job? There would be a drastic decrease in productivity and quality in that case so he is probably paying them more than fair to stay.
Phenomenol behind the scenes channel! Such great insight on what it takes to get done some of what we take for granted every day. Love this channel!
I worked in bakeries in NY in the 70's and 80's. The older men that worked there could roll 2 bagels at a time, one in each hand. It was impressive to watch them do their thing.
Wow
Pretty sad to hear that that is where they were good at.. but to the workers of the world!
That is singularly the best, most outstanding video I have seen on YT in 10 years. I was hooked from the moment the owner could ID his staff from their rolling technique, by 6 minutes I was craving a bagel REAL bad. By the end I was in tears... FOR THE LOVE OF BAGELS!! 🥰
"every worker here has heart and soul" and seeing the owner get emotional means you know that is a core value and it is passed down to said workers. Amazing business.
I also liked how he acknowledged how difficult it is to do repetitive, tedious work for so long, and maintain those high standards for themselves. These guys are masters and machines.
Seeing that massive blob of dough is so satisfying. Also great to hear Claudia narrate!!!!
Eat here or order from here every week. Definitely top notch. I remember when they were just one tiny store front in that strip mall. They expanded to two stores a decade ago, and recently took over a third store (currently being used as additional office space).
But you know what also makes a great bagel store great, besides the bagels? A giant wall of coolers containing every juice and soda known to man. Which they have.
Don't forget the salads (egg, tuna, chicken, etc.), the homemade cream cheeses, and the pastries.
Notice the similarities between this chap and the french guy making butter that Claudia also visited a few years back? Absolute passion and care for their craft, respect for their people and the knowledge they have accumulated over many years.
As a native New Yorker who loves bagels...this really makes me miss home. What I wouldn't give for one right now, maybe with some lox or even a nice cream cheese and bacon.
Yea, if you live in an area without a fairly good sized Jewish population you can pretty much resign yourself to crappy bagels.
Wow same here
I feel fortunate to live within a 5 minute drive of this place, really love the blueberry bagels
Lucky you.
@@swizzler8053 5 min drive in NY is like a 2 min walk HAHA
What’s the name of the place.
@@jonjap8363 utopia bagels
@@robm.8772 thank you
I actually cried when I heard his voice kinda shift and crack when he was talking about how much he loves the store and appreciates the people that come there. TMI, but I'm pretty numb to negative emotions. I can brush them off easily because of excessive exposure to most of them. Strong positive emotions like that though, I don't know. I can't help it, I just turn into a well of tears at times seeing people who truly care about the things they do, especially when it gives them so much joy like that.
This is the reason New York is so loved as a cultural hotspot. The people there have heart, soul, and passion for the things they create, especially restaurants. Food, in my opinion, is the single most evolutionarily important co-component of our growth as a species. It has the ability to connect EVERYONE, regardless of who they are.
I'm glad his restaurant is doing well. He deserves that.
I make handmade new york style bagels for my family every month or so. I love his technique for making the rings of dough, which is so much quicker than the way I have been doing it. Learned something here that even works at my much smaller scale.
Massive respect to that man. Rolling thousands of bagel a day. I can't imagine the amount of stress on his hands and wrists from all that repetitive motion. That's another reason why I'm not cutout to work in a kitchen.
I saw Scott first on worth it and had to check out this video. So happy to see Scott keeping it going and that it survived the pandemic. It’s insane that 3500 bagels are sold a day. Good for him!
3500 is just the estimate of customers per day. Untold average of how many bagels each customer buys, but title says they make 100000 bagels/week. That's 14000+ bagels/day. Who's insane now??????????????? Bagels.
Video said 3500 customers per WEEK. There’s no way they can handle 3500 per day in a small shop like that.
@@DinanBMWm5 Assuming the numbers are all correct the "average" customer is buying 28 bagels per week, 4 per day.
@@DinanBMWm5 It's only around 4-5 customers a minute in one of the most popular shops, which also happens to sell relatively cheap convenience goods, in one of the biggest cities in the world. The prospect is by no means inconceivable.
The Lox. The lox is amazing!! The bagels are amazing. The everything bagel with lox and cream cheese can stop wars!! Simply the best!!!
Send him to Gaza then !!!!! Breaking bread...
Is it Nova????
Scot seems like such a good salesman and a good baker
The owner, the team, the customers, everyone seems so friendly and proud.
As a Midwesterner with NYC roots, I know that nothing beats the taste of a hot, fresh NYC bagel. And these bagels look incredible! I love the pride and enthusiasm of the owner and staff. I wish I could just get on a plane to NYC right now, go straight from the airport to Utopia, eat my fill there and then take a few dozen home (along with a pound or two of that great salty lox you can only get in NY).
Why did you leave NYC?
❤❤
We used to drive there from long island at like 2Am in high school to get the best bagel, hot and fresh. Love that place.
This guy is describing his job like it's a whole art field, which is definitely true. Good luck man
This was really fun to watch. They work hard and take their business seriously. Such experts!!!
I love people taking pride in their craft, it makes a product that much better!
They’re making universe-destroying objects.
I miss working at Strathmore bagels. We were one of the only ones the boil and bake out here on Long Island. I did it for 10 years. It was so much fun. You get so busy you don't even have time to think.
I made bagels for 20 years. The days, weeks, months and years flew by and I would do it again. So rewarding
Just from this video you can tell this guy knows everything about his business! Not to mention his love and passion he shows. Reason why he’s so successful!
For the man making the dough, it speaks volumes of the owner for the worker being there for 18 years!
I met him 6 months ago, he was busy but took a couple of minutes to say hi to me and my family. He is an incredible man! His staff LOVES him!
We live in NH. We order a "baker's dozen" by mail. They are wonderful. I hope he's thinking of the future and trying to hire and train new "bagel rollers", bakers, etc.
I grew up in NY and I miss bagels so much it hurts.
People ask me all the time what kind of bagels/pizza/etc to get and I ALWAYS tell them to find a place like this where the oven/store/guy running the place is at least 20 years old and it's got just the right amount of grit.
I get it.
I think this is the first food production video I have watched personally narrated from start to finish by the big boss!
My favorite thing todo on my day off is go get a everything bagel with cream cheese toasted !!! The guy remembers my order every Saturday morning ❤
I love it! There's nothing like arm hair and skin cells in my bagel! yummmm
Nice guy, next time i visit new york from ireland i will be heading for Utopia Bagels
This is all I want near where I live. What a national treasure. A place filled with love and passion
They opened stores on East 34th Street and Long Island City, as well as a pop-up truck. I've heard the new stores aren't quite as good as the original location in Whitestone. One advantage to being a local - if you want to avoid the horrendously long lines at Utopia, there are a few good places that handle the spillover - Whitestone Bagel Factory, Bagel Parlor, etc.
I hand roll bagels for our store in NJ and I can tell you that what Scott is doing there, is NOT easy. That’s INSANE what he’s doing there. Extremely tiring and that’s a major, major business. That place makes millions of dollars. There’s no doubt. And they deserve every penny!!
Love to see things being done the right way, not just the fastest or the cheapest! Particularly in regards to food
I wish we had freeze dried blueberries when I was a bagel "boy" with my boss making the dough for 2 shops in Ohio. We had to use either frozen blueberries (painful in an Ohio winter) or a dried blueberry but not freeze dried. The berries were very sticky and it was a pain to use. We used a natural dough conditioner but stopped because we didn't like the end results. We used malt but not nearly as much as these guys use and I can't imagine rolling 200 lbs every day in an hour. It took me 2 hours to make and feed thru the machines - 200 lbs of cinn raison, by myself a month after I started. It literally started to proof while I was trying to process it. We DID boil them - one of the only shops to do that in our area till Einstein bagels came in.
The pay just - sucked since it was an item was that very price sensitive and VERY difficult to make a profit. We had a lot of problems finding people willing to do the work - and this was back in very late 80s, early 90s.
It was my fav job - the best boos I had up to that time. I could eat anything I wanted and not gain any weight. It strengthened my back and I had no back issues for years.
Thankfully this shop is close to our home and we visit often. Highly recommended
18 years making bagels. That's love and skill both together. ❤
Wow, this brings back memories. I worked in a bagel shop through my teens, and I'm amazed at how little has changed. In fact, the only thing that really is different from what I did 30+ years ago is that these guys use less automation now. I used to just feed my bagel dough into a cutting/rolling machine that would spit the raw formed bagels out the other end, and then I'd place them on those wooden boards with the cornmeal.
This used to be my goto during the weekend until I moved away. The owner is really this in person. I’m glad to be a patron and a supporter of this business.
First of all, I have to say that I'm really impressed with the dedication and skill that goes into making each and every bagel at Utopia Bagels. It's clear that these guys take their craft seriously, and the fact that they make over 100,000 bagels by hand every week is really mind-boggling.
I was particularly interested in the way they make their dough, using an old-school recipe with barley malt instead of brown sugar. It just goes to show that sometimes the tried-and-true methods are the best. And I love the fact that they use Puratos bagel improver to get that perfect combination of softness on the inside and crispiness on the outside.
Watching the rollers at work was really something else. It takes a certain type of person to do that job day in and day out, with the precision and attention to detail that's required. And the fact that each roller has their own signature style that gives each bagel its own personality is just incredible.
Overall, I have to say that I'm really impressed with what I saw in this video. It's clear that Utopia Bagels takes a lot of pride in what they do, and their dedication to quality is really inspiring. I'd love to try one of their bagels someday and see if it lives up to the hype!
Daniel is the Heart and Soul of that Bagel store no doubt
9:12 tells you everything you need to know about this man and how he feels about his business/employees/customers. Wish I lived nearby. I’d for surely be a regular.
❤😮😊 Baking is a skill, a labor of love. These workers are so fast and talented. Dexterity, knife skills, precision. Judgement. Using five senses. No machine can ever replace humanity.
Claudia, even if we don't get to see you - your voice, inflection, and candor MAKES these episodes special. Please keep doing these shows! 💛
Looks like she has her own channel now!
❤❤ when do you Topia bagel for the first time in March when visiting family. Got to meet Scott make a video and the bagels sandwiches pastries are so so delicious! Thank you for sharing and caring.
Loving the Big Batches series!
REAL bagels. Boiled THEN baked. As God intended. Ohhh...just brings a tear to my eye!
Exceptional documentary, bravo to the boss and crew. Thank you for your hard work, true artisans.
ELENA YOU ARE SO BEAUTIFUL ADORABLE SEDUCTIVE RAVISHING SEXY CAPTIVATING AND PASSIONATE YOUR BEAUTY IS PHENOMENAL IF MICHELANGELO WERE ALIVE TODAY YOU WOULD BE HIS MUSE ❤
What a man! We need men like this everwhere. So alive and hardworking! God bless you all.
What a gift of hospitality this man has… in a world so devoid of it, it’s worth it for just that, even if the bagels weren’t stellar 💫 God bless “yous” all 🧡
I used to live in Bayside and drive over to Utopia Bagels years ago...great place with a great history
8:05 can we talk about how he just threw that half-ripped bagel back in the cart
Extremely interesting and educational! I've shared this video with my friends.
0:34 “Once you try my bagel, you will not eat another bagel” could be interpreted in multiple ways.
Yum when I lived in bayside always got the bagels and lox..which is also fantastic ..here’s a hint order for pick up on weekends or holidays to avoid the lines out the door.
This place has the best bagels in NY. I get it every week despite the long lines on weekends.
Address please for this place
What a joy to watch. I'm so happy for this man, he is so proud and passionate, truly deserving of the status
Congratulations, my father did bagels this way 70 years ago. Your methods look very similar to his.
7:16: I used to work in a restaurant and am familiar with these commercial ovens. Those moving shelves you see in those ovens are motor-driven rotary shelves that rotate through the oven in one direction during the entire baking process. Watch closely when that man raises his hand toward something at the top of the oven; he's flipping the switch to turn on the rotator. Also, see that flickering orange flame in the oven? These commercial ovens are gas-powered. They use gas burners like the ones in a home furnace --- though some of these burners are motorized and work like oil burners.
I wonder how they replace parts.
Though bagels have been a successful figure to customers, they have a ridiculously high amount of carbohydrates, which older audiences should take it easy on. Thankfully, the whole wheat flavor would be the recommended one to go with rather than just the plain version.
Love this guy. Glad to see he's doing well.
I like this guy because you know he pays those employees well. He respects their talent and has kept them around for so many years.
8:00 im dying. he really threw the bagel back in the basket
I worked at a bagel deli last year for about 8 months. We made all our bagels from scratch. It is a science of its own and a lot of hard work.
Classic New York bagel. A lot of work and love has to go into it. They are not easy to make. We appreciate you so much.
I found this accidentally, and I love the passion. I'm from Manchester UK, and I will be in NY in September, I will visit the place and enjoy the bagel :)
He sounds like the coach off Big Mouth.... That's awesome.
Ha, he sounded familiar but I couldn't put my finger on it.
I will be going to NYC in July, DEFINITELY have to check this out. Thanks Insider Food
I love cinnamon raisin bagels! 😋 I would have loved to see that flavor being made!
Used to stand in line here almost every morning for 2 years. The BEST Bagels
Those look like proper bagels.
Way to go Daniel!
My childhood dream is having my own bakery, I started it last year and the happiness it gives me is like no other. I can't wait to visit this bagel shop, I wish to have the same and more for my own baby
Compare this to the soulless factories most of us get our bland boring food from. Crazy to think that we've traded local bakers, that used to be the norm, for the cardboard we get, that's been on the shelf or in the fridge, in a plastic bag for God knows how long. And this goes for all the food we eat.
I'm originally from NY, now live in FL, and I really miss places like this.
So much goodness is made in Queens. 💜
Hi can you give me address for this shop
I had tears in my eyes..
I see the love and devotion that goes into your bagels..
I am sad I am not able to come to your wonderful place..
I live in Chicago and we don't have bagles like your place.
Amazing..🙏🙋
يا إلهي، ما هذا الطعام اللذيذ، تحياتي لكم من بلاد المغرب العربي🇲🇦❤️
I love that they’re so proud of their bagels and their craft
This is so wholesome! So much passion, love and dedication. I wish I could try this man's bagels!
I make hundreds of bagels 🥯 everyday plain, gourmet types, and flavors I respect the craft and all the work we all do for people especially my work now as a Baker
Baking is truly an art ❤ I’m one hell of a cook but the most lousy baker… I just hate to measure 😂 those blueberry bagels though 😍🤤
My guy is the owner/manager but stil knows how to work each step. Respect.
You gotta love small businesses - they represents their community, their workers and the owner's values. If he tried to turn this into a national brand or franchise, it would lose a lot in the process.
8:03 he just threw it back in, lmao
From boston, but i love bagels so much omg, i will definitely make the trip to the Yankees to taste the good bagels
FYI, Utopia Bagels is in Queens, Mets country. Hope I didn't touch a sore spot there my friend, love to see you there! 😊
Giving Derek Jeter credit for Malcolm Gladwell’s “Outliers” is just about the most New York thing I can think of! 😂
This is sooooo fascinating to me!!!! I wish I worked at a place like this creating some of the most beautiful bagels in the world!!!