What Traditionally Goes on a Bagel? Our Insights Over 70 Years in Business

One of the most common questions we get and see asked online is what traditionally goes on a bagel, and this post touches on the brief history of bagels and how both taste and toppings evolved over time. 

When you think of bagels it’s important to look at their history dating back to the 1600s in Eastern Europe, including the traditions at that time, and smoked fish (e.g. lox) has always been a staple. Then when immigrants from both Eastern and Western Europe came to the U.S. and settled in New York, Los Angeles and other cities they brought those traditions with them.  

Western Bagel has roots in NYC and opened its doors in Los Angeles, California in 1947 then quickly became known as “The Bagel That Won The West,” and over the years – with millions of bagels served – we see what’s classic and also how appetites are changing.  

Recently bagels have taken a more healthy turn – our low-carb, high-protein Perfect 10 Maxx bagels are a perfect example – and with that comes a whole new generation of toppings ranging from fruit and peanut butter to protein-packed bagels topped with bacon, eggs and other goodies. 

As the world of bagels evolves the “traditional” toppings will too, and it’s exciting to see how bagels went from a breakfast food to something that can be eaten after a workout or even as a midnight snack.