The New York-style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. A traditional New York-style is typically larger and fatter than a mass-produced bagel, or a wood-fired Montreal-style bagel. They have also grown over time, from about in 1915 to in 2003. History As Jewish refugees from Poland and Eastern Europe began to arrive in New York City en masse in the 1800s, they brought their traditional foods with them such as challah, brisket, knishes, and bagels. For many decades, bagels were little known outside of the Jewish community, where their popularity was widespread. Bagels became so popular among the Jewish community of New York, that unions were formed to represent bagel bakers in the city, such as Bagel Bakers Local 338, which by the early 1910s represented over 300 bagel craftsman in Manhattan. New York-style bagels are the original bagel available in the United States. Although various cities spanning the globe have their own distinct style of cooking and serving bagels, the concept of the bagel originated on the Lower East Side, in Manhattan, New York. The bagel was created as a filling, tasty, inexpensive treat for Jewish immigrants living in Manhattan in the 1800s. The bagel quickly spread around New York City, across the United States, and was soon adapted in various forms across the world. The idea of a bagel in its modern-day form is native to New York City, particularly the Jewish community there. Beginning in the 1960s, the popularity of the New York-style bagel began to increase with the non-Jewish population of New York City and beyond. Over the decades the size of the New York-style bagel increased from around 3 ounces to the more commonly found 6 ounces sizes today. Texture and flavor Many people claim the main difference in taste and texture of a real New York bagel compared to other styles of bagels, is due to the use of New York City tap water, which contains certain minerals which they attribute to creating a better bagel, specifically the low concentrations of calcium and magnesium found in New York water, which makes the water softer. NYC municipal water also has a high level of TDS, or sediment, and this also makes the water softer which