Our world famous Bagels are still made the authentic old-fashioned way, with a lot of love and attention. First, they’re kettle boiled, then baked on burlap boards and then directly on stone. We use the highest quality non-bromated wheat flour, premium brewer’s yeast, Kosher salt, pure malt syrup, fresh eggs, and of course, our not-so-secret ingredient, good old New York City tap water.
From Plain to Pumpernickel to Poppy, we have a large variety to choose from, so come on by (or order a few dozen), and you’ll see why we are consistently voted one of the best bagels in New York City!
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