Schragels: Hong Kong’s New York Bagel Obsession.

Is there anything better than a freshly baked bagel slathered with cream cheese and smoked salmon? We think not. Thankfully, Schragels has been bringing Hong Kong the real deal since 2014 — hand-rolled, kettle-boiled, and stone-baked bagels that finally satisfy the cravings of homesick New Yorkers and curious locals alike.

Founded by New Yorker Rebecca Schrage, whose roots trace back to a family of Jewish deli owners in mid-century Manhattan, Schragels was born out of one simple truth: Hong Kong had no “good bagels.” After years in finance, Rebecca traded Wall Street for Sheung Wan, channeling her heritage (and her grandfather Benjamin’s deli traditions) into what has become Hong Kong’s answer to the iconic New York bagel. Each batch is made to order with top-quality ingredients — dairy from New Zealand, Norwegian salmon, and artisanal spreads like pecan & honey cream cheese — always fresh, never frozen.

What started as wholesale deliveries soon grew into a cult following. Americans in the city rejoiced (“Finally, proper bagels in Hong Kong!”), and locals quickly caught on. Schragels’ flagship sets, lox platters, and signature creation The Loxy Lady have since become breakfast staples across town. The venture has also expanded into a full New York-style delicatessen in Sheung Wan, complete with Reubens, latkes, challah French toast, and even Jewish-inspired cocktails like La Shaloma and Bubbie’s Bellini.

Now in its 10th year, Schragels continues to knead, boil, and bake with passion. For Rebecca, it’s simple: “I just love bagels. I could eat them every day.” Judging by the crowds lining up for her creations, Hong Kong clearly agrees.