Our Bagels

We Put just as much care into our bagels as we do our bialys.  We only use the freshest and finest ingredients like pure malt syrup instead of sugar, high gluten flour, salt, and brewers yeast.  Our egg bagels use only fresh eggs, not a pre-broken mix.  Our cinnamon raisin bagel is a true delight, our pumpernickel is quite tasty, and our everything bagel is the fastest seller.

Our master craftsman hand cuts and rolls the dough.  From the moment it leaves the spiral mixer, the dough is carefully crafted into what Saveur Magazine wrote were the best bagels in New York.

Our bagels are kettle boiled to perfection before being baked in our newly installed Middleby-Marshall rotating shelf oven.

One taste and you, too, will be hooked on New York's finest bagel.



Click to see baking clips 1 2 3

The dough is cut into strips

Then it is hand-formed

The Bagels are then placed on racks where they are placed away to proof for 24 hours

Real Kettle-Boiled Bagels are a treat






Hand rolled, kettle boiled, malt bagels.
the best in New York by Saveur Magazine





367 Grand Street

New York, NY  10002

Tel: 212-473-4810

Fax: 212-253-2146