4. At the Clinton Place location, where the ovens were made of brick, they heated up to 700 degrees. The extra heat and open flame made the bagels extra crusty, but the brick ovens limited manufacture to only two kinds of bagels -- plain and salt. Other types of bagel coverings burned up in that heat.

When Watson Bagel moved to Chancellor Avenue in Irvington, the stainless steel rotating ovens operated at temperatures of 500-550 degrees, permitting the safe addition of various other toppings, and expansion of the Watson Bagel line.