About this Business
From Our Editors
For more than 40 years, House of Bagels has created bagels the real New York way—first kneading them, then plopping them into boiling water, and then baking them. The bagel makers create the bagels by hand following a recipe that was brought across country from Brooklyn at a time when mom-and-pop shops ruled and everyone was called "Linda."
The shop's from-scratch baking prowess extends to noncircular eats as well, including artisan challahs, hamentashen and chocolate-chip cookies, and Russian tea cakes. Plus, they whip up popular hybrid breakfast foods such as the cragel, a bagel–croissant hybrid that has received accolades from outlets such as SF Gate, Zagat, and Thrillist.