Salvatore (of Hom) also mentioned Shore Road Bagel & Deli Shore Road Bagel & Deli, where the bagels are huge. We chose 4 flavors: poppy seed, cinnamon raisin, salt, and everything.
The oddest thing was that each bagel dough was so different. We broke into the poppy seed first and both frowned in disappointment. It was dry, a little denser, but similar to a kaiser roll. Not at all a proper bagel.
Lon was ready to hop back in the car and zoom towards our next stop when I stuck my hand back in the bag and pinched the other bagels. They felt different so I pulled a piece of the everything bagel off and split it with Lon. Yup, this one was good, chewy, the way a bagel should be. We tried the salt bagel and cinnamon raisin later and they were roughly in between poppy and the everything, so overall, we weren’t impressed. While most day old bagels can be revived by toasting, these were extra dry. I’m sure Brooklyn has a better bagel to offer. (This is a hint to tell us about your favorite bagel places.)
Despite being so loaded with carbs already, we programmed the GPS to find Leske’s Danish Bakery Leske’s Danish Bakery, because Allison (of Robicelli’s) told us they were known for black and white cookies. Their Black & White is different than any I’ve had, the black and white parts are frosting, not the glossy fondant I’m used to seeing.
The frosting is pretty standard vanilla and chocolate, similar to what you’d find on a cupcake, but the cake-like cookie is fresh and delicious. It’s dense but bounces back and still feels light.
We also tried their Jelly Doughnut, Allison’s favorite. The douhgnut is so big and fresh, but Lon and I don’t like grape jelly too much, so we’ll likely pick a different flavor next time. ( I had my eye on the boston cream doughnut!)
There will be a next time, because the two treats were a steal for $2.65, and because real bakeries are going extinct in New York. Please help save them! This is a completely no frills place, reminiscent of the ones I went to growing up in Queens, none of which are still there. So please, stop eating mass produced desserts and help keep real bakeries alive!
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I like Brooklyn’s The Bagel Store. Yummy cream cheeses and new flavored bagels – specially good around the holidays (pumpkin, ginger, and peppermint!).
oh my gosh – that bagel is so big! i wonder how you’d feel if you ate some of san diego’s bagels.
Next time you’re down in these parts, check out Bagel Boy on 81st and 3rd. When I went to college in Boston, I’d make my mom ship me up a dozen every month in my care package. They would be days old by the time I got them, and then I’d keep them in the freezer so they’d last til my next shipment, and they were STILL better than any fresh bagel I could get in Boston. Though if you’re coming down for carbs, I’d rather you check out the bread from St Anthony’s Bakery. Besides, the weekend lines at Bagel Boy are insane.
Waw,..the bagel is so big & it all loooks so delicious! Yum yum yum!!
That bagel is too big. Without the proper ratio of surface are a to volume, you lose the essential quality of bagelness. Absolute Bagels on Broadway and 107th is tops in my book right now.
those’re some fluffy bagel innards and those’re some equally juicy and squishy jelly innards. i’ll take one of each.