Phoebe Melnick
June 22, 2017

Kossar’s Bagels & Bialys has been open since 1936. Though the shop has swapped hands a few times over the past years, the traditional bialy making process has remained the same. After the dough has been divided into the proper sized dough balls they’re placed in wooden boxes and stacked on top of each other. This chimney of boxes allows the dough to proof while the mouthwatering schmears – roasted onion, roasted garlic and sundried tomatoes – are prepared.

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Once the dough is ready, bialy baker extraordinaire Dante flours the table and starts to shape the dough. He pinches the middle to thin it out while keeping waht will be the chewier outside ring thick. Then the middle is filled with schmear and placed on wide wooden paddles to transfer the bialys into the huge steel pan oven to bake for 12 minutes. From there all they need is a dollop of cream cheese, some onion and tomato, and a slab of Kossar’s Signature Smoked Salmon from New York Smoke House. These guys seriously know what they're doing.

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