Choose Between Two Options
- $12 for two dozen bagels and bialys ($24 value)
- $6 for one dozen bagels and bialys ($12 value)
You wouldn't have found freeze-dried onions, automatic ovens, or bagel-making robots in Kossar's Bialys back in 1937, so why would you find them there now? The bakers here prefer to do things the old fashioned way—and they might be on to something. Besides claiming the title of the oldest bialy bakery in the nation, Kossar's has been frequently praised by publications ranging from Newsweek to Saveur, and, most recently, was named one of New York's top five bagel shops by The Huffington Post.
So what exactly does it mean to "do things the old fashioned way"? For Kossar's, it means doing things by hand. That includes mixing dough from high-gluten flour, brewers yeast, salt, and freshly ground onions, shaping each bialy into its signature ring, and spacing each one perfectly onto a wooden peel. From there, the only thing left to do is bake the bialys to golden-brown perfection in an authentic brick oven. The same care goes into the creation of the shop's bagels—kettle boiled, of course, and made with pure malt syrup instead of sugar—as well as its other specialties, which include bulkas, pletzels and sesame sticks. And, as you might expect from a place so fiercely dedicated to tradition, each Kosser's bialy and bagel is handmade under strict, rabbi-supervised kosher specifications.