Grandpa Schrage ran a Jewish deli in New York City in the 1950s and 60s. Bagels, lox and schmears on weekend mornings were a family ritual so, naturally, when his eldest son met his future Hong Kong Chinese wife at college he introduced her to this rite of passage. From the very first bite she was sold and the tradition has remained in the Schrage family ever since. Mama Schrage always wished she had discovered bagels sooner but alas bagels were unknown in Hong Kong... until now!
Schragels has introduced authentic New York bagels to Hong Kong. Bagels are freshly baked every morning according to a bagel recipe passed down through the generations: after proofing the dough for over 24 hours, each bagel is hand rolled, kettle boiled and stone baked.
The Sheung Wan-based business is open daily for walk-ins or they can deliver freshly-baked bagels, bagel chips, homemade cream cheeses and smoked salmon for weekend brunch parties or boardroom breakfast meetings. Schragels also has a wholesale business supplying a growing number of hotels, restaurants, supermarkets and cafes.