They use Boar’s Head meats, and with 25 bagel varieties, the menu is extensive with classics such as the Empire State (Turkey, Bacon, Swiss, Lettuce, Tomato, and Onion), Nova Lox.
They use a wood-fired oven, heirloom grains, extended fermentation, and fresh-milled, pre-fermented 100% organic flour to make their modern bagels.
They had sold out of their popular “everything bagels” but he suggested a garlic bagel which I hesitated about at first, but it wasn’t too overpowering.
N.Y.B.D specializes in hand-rolled bagels baked daily, fresh salads, iced drinks, soups, sandwiches, and fresh pastries.
N.Y.B.D – NEW YORK BAGEL & DELI
Their bagels are made fresh every day with malted dough boiled in brown sugar water, then cooked until crisp.
BIG DOM’S BAGEL SHOP