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    The Twisted Bagel

    3.5 (25 reviews)
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    Alexa H.

    Amazing! Loved the cream cheese ratio! It's a great bagel joint. You walk up and order and they call your name when it is ready. They have outdoor seating available. They also offer some drinks inside. Seems more of a take out kind of place.

    Surprisingly, not good bagels. These are dense bread rings with a dull surface (i cannot even call it a "crust"). I am not from NYC but I make bagels at home and know good bagels are good because of practice, time and space- many NYC shops have the experience making literally millions of bagels per year, have the time and space to refrigerate and proof and boil them correctly. Has nothing to do with the NYC water. TB on the other hand seems to skip or incorrectly do much or all of this. And yet...not horrible reviews. Why? Some reviewers correctly point out the bagel quality issues but don't really understand why (many rave about the "maple walnut pumpkin spice honey cream cheese" or the sandwiches loaded with bacon and cheese. Or they, incredibly, rave about the actual bagels. To understand this I turned to chat GPT with others' review photos, my own photos and review, and got the following: ==================== (after showing pic) Exterior -Surface: Matte, dull brown, minimal sheen -- suggests boiling was either too short or skipped entirely. Without a proper malted boil, you don't get the gloss and thin, snappy crust typical of a well-made bagel. -Shape: A bit lumpy and irregular; the seam lines and surface folds indicate uneven shaping and possibly underproofed dough that didn't relax before boiling or baking. -Rise: Low profile; it hasn't puffed much in the oven -- further evidence of underproofing or insufficient yeast activity. Interior -Crumb: Very tight, uniform, and fine-grained. There's no visible air cell variation. This is a hallmark of underfermented dough -- the yeast didn't produce enough gas before baking. The texture looks almost like dense sandwich bread or even cookie dough when sliced, rather than the slightly elastic honeycomb a bagel should show. -Color: Even, somewhat dark (likely from cinnamon or malt syrup if it's a raisin bagel), but that doesn't change the structural issue: the crumb is compacted. -Mouthfeel prediction: Chewy but not pleasantly elastic -- likely heavy and gummy when bitten. Probable Process Errors -Underproofing / Short Fermentation. The dough didn't get enough rise time. Could be due to cold dough going directly to boil, skipping the pre-boil bench rest, or insufficient yeast. -No or Short Cold Retardation. Overnight refrigeration develops flavor and structure. Skipping it often results in bland, tight bagels like this. -Boil Problems. Either unboiled (baked directly) or boiled briefly in non-malted water. The dull, bread-like surface suggests a dry bake, not the gelatinized crust of a true bagel. -Possible Flour / Hydration Error. If lower-protein flour was used, it can't trap gas effectively, compounding the density. ============ OK. So the bagels suck. Why aren't the reviews? ============ -1. Psychology of Local Business Reviews. When a small, independent shop opens in an area dominated by corporate chains (Dunkin', McDonald's, etc.), it often becomes a symbol of authenticity and community identity. -2. Social reinforcement bias: Locals want it to be good. They want to support "the little guy," so they unconsciously inflate their evaluations. -3. Contrast effect: Compared to fast-food breakfast sandwiches or factory-made Dunkin' bagels, even a middling fresh-baked bagel feels like a revelation -- "real bread!" -4. Limited exposure bias: Most reviewers aren't bagel purists. They may have never experienced a true New York-style bagel, so their reference standard is low. -5. Halo effect: If the staff is friendly, the shop smells good, and the sandwich tastes rich (thanks to bacon, cheese, and sweet cream cheese spreads), the entire experience feels premium, masking a mediocre base product. =========== OK...so why does the owner not seem to understand or care? =========== Why Many Local Bagel Shops Miss the Mark -1. Not Trained Bakers: Most owners are entrepreneurs who inherited routines, not artisans. They follow hand-me-down recipes without understanding fermentation, gluten, or proofing science. -2. Lost Craft Knowledge: Bagel-making isn't taught in most culinary schools; it was once passed through NYC-style apprenticeships that vanished as chains industrialized production. -3. Economics of "Good Enough": Once customers accept dense, sandwich-friendly bagels, there's little reason to improve. Speed and consistency outweigh authenticity. -4. Unskilled Staff: Teen or part-time workers just follow timers and checklists; no one adjusts for dough variables, so mediocrity becomes the standard. ======== It referred to this as "the death of craft under the banner of 'local.'"

    Iced coffee, two egg and cheese on sesame bagel
    Abby B.

    I'm not usually one to write negative reviews but since there aren't many here... yikes. Ok positives: the staff is super friendly, food was out quick, love the self serve coffee station. Iced coffee was delicious. How you can call what you're serving a bagel I'm not sure. I ate half and couldn't do it anymore. I'm not one to not finish carbs, but this was disgusting. There are plenty of other really decent bagel shops within 10 minutes of this place, just drive the extra.

    Cinnamon raisin side
    Laura C.

    I hate that I can't give a glowing review but maybe this will help them up their game. My family was thrilled a bagel store was opening nearby saving us a trip to Clifton Park on Sundays. The first time we went, the bagels were just "okay". We went back today for a second try and unfortunately it was even worse. The first picture you see is a cinnamon raisin bagel, my favorite, compared to a bagel from West End Bagels. The Twisted Bagel was small, thin, and hard and the raisins tasted burnt. Basically they were inedible so in the trash they went. We reached for their garlic bagels and after toasting and putting our favorite cream cheese on, it was also a less than glorious experience. They were dense and chewy and not what my expectation of a good bagel is. The dozen is inexpensive, $10 and you do not get the extra "baker's dozen" bagel. I would gladly pay more for better bagels and for now we'll still be going to Clifton Park for bagels. In a pinch I'd recommend Price Chopper or Trader Joe's over these. Really. I'll revisit this shop in a couple of months to see if they've improved and report accordingly.

    Jalapeño Cheddar & Everything Bagels

    These bagels were great! So many different bagels in the area all with their own unique taste & textures. Service was quick and friendly will for sure be back for some more.

    Bum burner

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    4 years ago

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    5 years ago

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    2 years ago

    Excellent bagel shop. Crisp outside and soft inside. Quick and friendly. A must stop when in Saratoga.

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    2 years ago

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    2 years ago

    Really good bagels and sandwich's in a great location. Food comes out relatively quick as well.

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    4 years ago

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    3 years ago

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    2 years ago

    Great bagels. Nice people. Convenient location. They also have mobile ordering. Highly recommend The Twisted Bagel Company!

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    3 years ago

    These bagels rival many of the best bagels you can find in NYC! Excellent flavor and the right "bite." Definitely no need to toast!

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    Ask the Community - The Twisted Bagel

    Review Highlights - The Twisted Bagel

    “Very quick service; the lady making our awesome bacon & egg sandwiches, was in a hurry to get to a doctor's appointment.”

    Mentioned in 2 reviews

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    Speedway

    Speedway

    2.4(5 reviews)
    3.0 mi
    •$$

    I choose not to purchase gas here any longer, unless things change. Speedway recently marketed…read moretheir own credit/rewards card, and they have made some sort of change to the chip-reading software at this station to process it for the purposes of discounts and rewards. I don't have the card and am not planning to get it. Their gas prices for non-members are still competitive even without the discount. Today I spent somewhere between 5-10 minutes between 2 pumps trying to get my card read. Over the course of that time, I think I received 6 different error messages, and never the same one twice: "Card not read," "Chip error," "Sale discontinued," "Please remove card," "Please see cashier." I think the fact that I got all these different messages doing exactly the same thing with my credit card each time tells you something about the software too. I finally gave up and went to the Speedway at Northway Exit 10. They have a different type of card reader at those pumps, and my card worked the first time. I paid a few cents a gallon more for my gas, but I'm not too concerned. Over the course of a month, the amount of money I "lose" for buying gas here would amount to the cost of a cup of coffee. This station lost a loyal customer and won't get me back unless they figure out what's wrong with the pumps

    I went to the speedway in Ballston spa to get gas and a few items in the store.I purchased a…read morescratch off ticket which won 100.Proceeded to cash it in and had the cashier scan it.After being scanned the employee said he had to call "Makayla" who was the evening manager.She rudely saidcI am not cashing that, our policy is to not pay out on scratch offs and I should go somewhere else to cash it.I took my winning ticket and went to Stewart's to have the ticket cashed.Then to my surprise they said the ticket was invalid because it was already cashed at speedway, with the terminal number on the receipt. Now I go back to speedway and explained this to Makayla.Once again with a very condescending and rude attitude said she couldn't do anything about it.Now I'm out 100 and speedway made a 100 profit. This employee is very rude and probably stole my 100. Beware of this employee.I will be making a complaint to Corporate and hoping there is a reasonable upper management person to look into this.No more of my business goes to this store!!!

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    The Twisted Bagel - bagels - Updated October 2026

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