Beygl

The bagels at Beygl are exceptional, with floavor that you don't find in traditional bagels. The addition of brown sugar plus the kettle boil creates an authentic bagel with a unique flavor. I love Beygl's bagels. The bagels are divided into two types- traditional and artisan. I lean towards the artisan because of their originality. The sea-salt and cracked pepper as well as the rosemary, olive oil are my personal faves. The bagels are baked from light to dark so all bread mavens like myself can find one done to their liking Some yummy spreads and delicious coffee make this a great morning pit-stop, but if you don't live in "the Slope", these bagels are worth the trip. GO! GO!

The Bagel Hole

This bagel store on a lonely south slope block on 7th. Ave is one of my favorite NYC bagel factories. I feel vindicated in saying this because the store had an honorable mention by Arthur Schwartz in his new book on Yiddish food. The store is a small narrow one with the usual spreads and add-ons, but here it is all about the bagel itself. I have eaten alot of Brooklyn bagels in my day and these bagels rank up there with the best bagels of my childhood. The owner is Italian and the bagels are hand rolled and smaller and crunchier than some other bogus bagels that are bigger, but lack flavor or bite. The egg bagel is especially flavorful and the plain bagel is just the perfect baked bite. If you get one hot with butter or cream cheese and coffee, you will go to Brooklyn bagel heaven. All the bagels here are great and run about .80 each.