Updated, 9:21 a.m.

Good morning on this sunshiny Friday.

The Westin New York hotel in Times Square will soon be offering a $1,000 bagel with gold flakes, white truffle and goji berry-infused Riesling jelly.

Before you roll your eyes, know it’s for charity.

But this fancy foodstuff got us thinking: What makes traditional New York bagels — not swanky ones — so delicious?

It’s not just about the city’s soft water, said Maria Balinska, author of “The Bagel: The Surprising History of a Modest Bread.” Although the water may improve the texture, she added.

A true New York bagel is so much more, she continued.

“A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It’s got a slight tang to the taste, and it’s not too big,” she said. “But some people might disagree.”