New York Bagels ‘N Bialys brings the best delicatessen fare from the Big Apple to Scottsdale. Our heritage comes from our original homes in Chicago and New York City.
Since 1987, we’ve been serving up the finest breakfast, blintzes, brisket, bagels ‘n bialys of course, and much more. Talented third generation bakers guarantee that everything from our ovens is the best you can get. More than 7,000 bagels a day in many varieties are made right here in our kosher bakery and distributed across the Valley. Co-owners Shelley Curtis & Ruth Leatherman have been welcoming diners to New York Bagels ‘N Bialys since 2005, making you feel right at home.
What Do We Mean When We Say We Make Our Bagels "From Scratch?
Please, Read On And We'll Tell You The Whole Story
At New York Bagels 'N Bialys, we mix our bagel dough daily. Our suppliers deliver fresh, raw ingredients such as flour, malt and cinnamon right to our kitchen. Then we break out our proprietary recipes and begin mixing. If you ever find yourself in another bagel bakery (hey, it could happen), and they claim they have "fresh" bagels, ask to see their mixing bowl. Or, ask to see raw, unformed dough. The blank stare you get in return indicates you've successfully called their bluff. They don't have "fresh" bagels. They have bagels that were delivered frozen by a truck from out of state.
WE, on the other hand, would be glad to show you our mixing bowl. And if you show up at the right time of day, you may even get to see our expert bakers operating the bagel former. The former is the machine that takes carefully weighed pieces of dough and shapes them into raw bagels. On a typical day, we shape hundreds of dozens of raw bagels. If you're too shy to ask for a tour, just take an inquisitive peek past the counter next time you're at our restaurant. The "from scratch" process will be taking place before your eyes.
AFTER a raw bagel makes it through the former, it is only about halfway through the "from scratch" process. These newborn bagels are not yet ready to be baked (to borrow a phrase, "we will serve no bagel until it's time"). No, as a matter of fact, these bagels are about 12 - 24 hours away from the oven. This waiting period allows the yeast to do its job properly. Storing the bagels overnight at an exact temperature makes certain that when they do graduate to the oven, our bagels are ready.
THE last step for a bagel before it reaches the oven is quick swim the kettle. (This is another way to spot bogus bagel shops. Ask to see their kettle. If they can't show you a kettle, they aren't making bagels, they're making bread--it's that simple.) Why is the kettle so important? Kettle-boiling a bagel is what gives it a crisp outer shell. If you're going to have a bagel without a crisp outer shell, you might as well spread cream cheese on a hamburger bun!
Finally, after their dip in the kettle, our bagels are ready for the oven. Yes, it's a long process. But it's all worth it, wouldn't you agree?
10320 N. Scottsdale Rd.|
Scottsdale, AZ 85253
922 E Apache Blvd # 106|
Tempe, AZ 85281
Kosher Bagel Flavors|
Kosher Bialy Flavors|
Cinnamon Raisin Stick
Poppy Onion Stick
10320 N. Scottsdale Rd. Scottsdale, AZ 85253
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