Two Dozen Bagels

Cream Cheese Not Included

A true neighborhood bagel shop in one of New York’s funkiest neighborhoods, the East Village’s Tompkins Square Bagels is turning out some of the city’s most beloved bagels. These bagels are about as old-fashioned as it gets: proprietor Christopher Pugliese has been making bagels since he was 16 years old, and his contain just five ingredients, are based on a recipe from the 1950s and are and-rolled and boiled in small batches.

But even though these bagels may be traditionally made, Pugliese’s not afraid to think outside the box. Like his French Toast Bagels, an idea he had of hybriding Challah French Toast with a classic NYC bagel.

Without giving too much away, when they batch their bagel dough, they add traditional French Toast ingredients like eggs, butter, cinnamon, maple syrup, etc. Then they add a twist to the baking process. The result is a perfect marriage of French Toast and NYC bagel.