Health

Nearly 90 Years Later, Kossar’s Expands Its Bialy Operation

There’s no end of bagel stores across New York but for bialys, one name stands out: Kossar’s Bagels & Bialys. It’s been a fixture on the Lower East Side since 1936, first as Mirsky and Kossar’s Bakery, then, as of 1953, just Kossar’s. Now the company is branching into other neighborhoods, first with a store on the edge of Hudson Yards this week and on the Upper East Side in the fall. The bialy, named for the town of Bialystok, Poland, is not ring-shaped like a bagel, but round and chewy with more of an English muffin texture. They are made with a central depression typically filled with onions and, these days, you-name-it, like everything spices, olives and sun-dried tomatoes. The new store has no seating but also sells pletzels, a type of onion and poppy seed flatbread; bagels; and bagel and bialy sandwiches.

Kossar’s Bagels & Bialys, 536 West 30th Street (Eleventh Avenue), 212-901-3593, kossars.com.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

Related Articles

Back to top button