"Bagel Pub bagels are the platonic ideal of the New York bagel. They are substantial but not too dense. Their exterior offers the perfect crispness and just the right amount of chew along with some of those deeper, browned dough flavors the Maillard reaction creates during baking. The dough inside is toothsome but fluffy. These bagels are hand-rolled and kettle-boiled, available in plain, whole wheat, egg, sesame, multigrain, poppyseed, garlic, salt, everything, onion, pumpernickel, blueberry, and cinnamon raisin -"
"The bagels are the star of the show for a bagel shop, obviously. But the other thing that feels special about Bagel Pub is its inviting atmosphere. Many NYC bagel shops are pretty frills-free, which is understandable considering most people view them as takeout operations. Bagel Pub dares to ask, "What if you stayed a while?" The branding indeed looks like that of a welcoming pub. Bistro tables and chairs class up the affair, making your once quick, utilitarian bagel"
Bagel Pub produces classic New York–style bagels that are hand-rolled, kettle-boiled, and balanced between substantial and airy. Exteriors provide crispness and Maillard-developed browned flavors while interiors remain toothsome and fluffy. The menu lists many traditional and specialty varieties, plus gluten-free options. Cream cheeses are rich, tangy, and offered in inventive flavors such as jalapeño cilantro, cucumber dill, Oreo, and cinnamon roll. The shop departs from typical grab-and-go bagel counters by offering pub-style branding, bistro seating, and an inviting atmosphere that encourages customers to linger rather than solely take out.
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