About Us

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Our love for bagels created NU Bügel in the summer of 2013. It was natural for us to set up shop in Kensington Market because when we first immigrated to Toronto, we found Kensington Market to be our home away from home.

At Nu Bügel we strive to embrace tradition while giving ourselves enough room to play as we have come to realize that bagel culture belongs to everyone, no matter who you are or where you come from.

Enjoy traditional Montreal style bagels freshly baked in a 20,000 pound oven and 100% wood stove. Our sandwiches offer a twist with Venezuelan toppings for you to enjoy!

Don't be shy and be sure to stop by!

Roger & Roberto

Blending our passion for Bagels & History, we first setup shop in Toronto's Kensington market - the 6's original Jewish market.

Originating in Polish-Jewish communities, the bagel was a staple for many in the Jewish Community fleeing from Eastern Europe. The boiling and baking process of a bagel allows the doughy treat to stay fresh for longer, which was key for the Eastern European Jewish communities who were often poor.

In the United States, the bagel arrived with Jewish immigrants from Poland in the late 19th century. And while the New York-style bagel is popular, many of those Jewish immigrants from Eastern Europe also settled in Toronto and Montreal, each creating their own distinct style of bagel.

For almost a decade, NU Bügel has been serving up our own evolution on the Bagel bringing our rich heritage to taste buds around the GTA.

For almost a decade, We've been serving up fresh, wood fire oven bagels. Neither Montreal-style or New York-style, nor Toronto, our wood-fired bagels are a unique hybrid of all three, uniquely different, deliciously more tasty.

Once the bagel dough is rolled out and shaped, they take a quick splash in a honey-water bath. As soon as they are freshly scooped from the water, the bagel is dropped into its seasoning of choice and covered all over.

Next, the bagels are lined up on a long, wooden stick, which is used as the tool to move the bagel to and from the oven. The stick is also used to shift the bagels within the oven itself. As we use a wood-fire oven, the cook needs to handle temperature control manually.

This means moving bagels either closer or further away from the fire within the oven as the dough bakes. As a result, each bagel is baked to perfection by hand and cared for to ensure it’s the perfect vessel for your sandwich.