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K.S.B. Cafe of New York


In addition to the plain bagel, we offer a variety of seasonings on the outside, including sesame, garlic, poppy seed, onion, and salt. The everything bagel is a mixture of all of the above. Other versions which change the dough recipe include cinnamon, raisin, blueberry, pumpernickel and egg.


Bagel taste best fresh out of the oven. In order to preserve the freshness and taste of the bagel for consumption within the next five to seven days, allow them to cool in a paper bag and then slice them lengthwise and store them in a freezer in a closed paper bag which is wrapped tightly inside a larger, plastic bag. Some people omit the paper bag and just freeze their bagels in a plastic bag. To thaw, moisten lightly with cool water and toast or bake. Bagels freeze well for up to six months. To revive a refrigerated bagel to near fresh-baked status, slice the bagel in half and lightly moisten the surfaces with a small amount of cold water. Toast or bake the bagel until it is hot throughout and slightly crispy on the surfaces. Reheating in a microwave oven will not produce the same result as a regular oven or toaster because microwaves tend to make bread soft and mushy; if one must use a microwave, wrap the bagel in a paper towel or cloth while reheating.

The encyclopedia definition of a bagel as follows

The bagel is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-size ring which is boiled in water and then baked. The result is a dense, chewy, doughy interior with a browed and sometimes crisp exterior.

At KSB we believe that this is EXACTLY what the texture of a bagel should be like, and this is why we follow the traditional, centuries-old recipe to the T. We make our bagels from scratch on site every day, seven days a week.