Many bagel shops have moved to what is called “steam and bake” as a way of producing more bagels in a shorter time and at a substantially lower cost.
Steaming is just not the same as boiling a bagel. Boiled bagels have a more defined and chewy crust, are smaller in size, but not weight. Because they are handled more in the process the bagel is not uniform in size and shape.
This adds to the uniqueness of the bagel and allows the baker to adjust each batch depending on temperature, humidity, and density of the dough. Every bagel is personally made to our high standards of quality.