And for that, we are much appreciative.ĭon’t be deterred by Ess-A-Bagel’s inevitable wait. That’s when doughnut shop owners Florence and Gene Wilpon and Florence’s brother Aaron Wenzelberg used their doughnut baking know-how to rethink bagel excellence. In other words, they’re legendary.Ĭonsidering New York’s century long bagel history, Ess-a-Bagel’s roots are relatively recent, only dating back to 1976. Tompkins Square Bagels most probably owns that title now. Ess-A Bagel no longer bakes the largest bagels in NYC. We ate this bagel + lox at the Ess-A-Bagel shop near Manhattan’s Koreatown. After having one monstrous bagel, it became almost inconceivable to him that there could or even would be anything bigger or better than than the fresh bagels at Ess-A-Bagel. (They’ve since moved across the street.) The long lines used to snake out of the simple shop on most Sunday mornings. There’s something about the yeasty flavor, the density and way the bagel supports various toppings that makes it great.ĭaryl can still recall walking just a few blocks from his brother’s apartment to the original location on 19th Street and 1st Avenue. Some believe that a perfect bagel shouldn’t be too big, thinking that one person should be able to eat one bagel comfortably without feeling overly full. They’re Daryl’s first bagel love and one of the best bagels in New York City and therefore the world.Īre these bagels perfect? No. Traditional flavors include garlic, onion and poppy with new ingredients joining the fray with mixed reviews.Įss-a-Bagel is one of the great pioneers of bagel making. It also has a slight yeasty flavor and sweetness. Its crisp crust has a slight crunch and the crumb isn’t too airy. We found them in the Lower East Side at Baz Bagels.Ī true NYC bagel is rolled and baked properly. What Is A New York Bagel? We didn’t find these colorful bagels at the end of the rainbow.
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