Direct from the East Coast to you!
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 the finest breakfast, blintzes, brisket, bagels ‘n bialys, 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.
From Scratch!
At New York Bagels 'N Bialys, we mix our bagel dough daily using fresh ingredients like flour, malt, and cinnamon. Our expert bakers shape hundreds of dozens of raw bagels using a bagel former, a machine that turns carefully weighed dough into perfect bagels. If you're lucky, stop by during the day for a peek at the process in action. Feel free to ask for a tour or simply watch the "from scratch" magic happen right before your eyes!
Boiled and Baked!
After shaping, bagels need a 12-24 hour rest for the yeast to work its magic. This ensures they’re ready for baking! Before hitting the oven, our bagels take a quick swim in the kettle. This step is crucial for creating that crisp outer shell. If a shop doesn’t have a kettle, it’s not making real bagels. After the boil, they’re ready to bake, and the result is a perfectly crisp, delicious bagel—worth every step of the process!
Bagel History
Bagels have a long, delicious history! Legend says they originated in 1683 when a Viennese baker shaped dough into a stirrup to honor the King of Poland. Cream cheese was invented in 1872, making the perfect pairing. In the 1880s, Eastern European Jewish immigrants brought bagels to New York and Chicago. By 1907, bagel bakers formed a union to protect their craft. Bagels surged in popularity in the 1960s with machines, and by the 1980s, they became a mainstream snack in America.
Bagel Tips & Tricks
Storing
Keep bagels fresh by storing them in tightly sealed plastic bags. Let them cool before bagging to avoid sweating.
Reviving
For several-day-old bagels, toast, broil, microwave for 15 seconds, or moisten with water and bake at 350°F for 10 minutes.
Freezing
Freeze-cooled, sliced bagels in a sealed bag with halves facing the same way for easy separation. Toast frozen slices directly.
Refrigerating
Avoid refrigerating! It makes bagels stale faster. Keep at room temp or freeze.
Vibrant Vibes Inside and Out, Flavorful Moments Await!
Enjoy vibrant vibes both inside and out, where every corner invites you to savor delicious flavors in a welcoming atmosphere
