A bagel might seem like a simple breakfast staple, but behind every perfectly crisp, chewy bite is a time-honored process requiring skill, precision, and patience.

This week on Tamara Tries, News Channel 13’s Tamara Starr stepped behind the counter at Lox of Bagels & Moor, a beloved Queensbury institution that has been serving fresh, hand-crafted bagels for over 35 years.

Founded in 1988 by Gloria Canino, the shop introduced the authentic Long Island bagel tradition to upstate New York. Despite early doubts from skeptics, the business thrived, winning over locals and supplying bagels to summer camps and even the Lake George Steamboat Company. Today, Lox of Bagels & Moor is owned by Canino’s daughter, Lena, and her husband, Mark Posniewski, who continue the family’s commitment to quality.

Tamara got a firsthand look at the overnight process that keeps the shop running. Bagel-maker Scott Calabrese starts his shift at midnight, mixing and shaping the dough before steaming and baking each batch to perfection.

“Water is key,” Scott explained. “It affects the dough’s texture and the bagel’s final chewiness.”

From steaming the dough—a crucial step that gives bagels their signature texture—to placing them in the oven, Tamara followed the process from start to finish. The result? A batch of fresh, golden-brown bagels—and a newfound appreciation for the craft.