{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='A tourist\u0026#39;s guide to the best bagels in Manhattan' data-url='/boclips/videos/5c54cb12d8eafeecae1a0ffb' data-video-url='/boclips/videos/5c54cb12d8eafeecae1a0ffb' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nA tourist\u0026#39;s guide to the best bagels in Manhattan\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eWHERE TO TRACK DOWN NEW YORK'S BEST BAGELSAt street carts and bodegas, diners and supermarkets, nowhere is the bagel more ubiquitous than New York City.So exactly what makes a New York City bagel good and, more importantly, where can an...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eWHERE TO TRACK DOWN NEW YORK'S BEST BAGELSAt street carts and bodegas, diners and supermarkets, nowhere is the bagel more ubiquitous than New York City.So exactly what makes a New York City bagel good and, more importantly, where can an eager out-of-towner find the best?A few ideas:At Black Seed Bagels, bagels are rolled by hand, boiled in honey water and baked in wood-fired ovens at three downtown Manhattan locations. They're smaller and flatter than many of the humongous, puffy bagels around today. Black Seed is the brain child of Noah Bernamoff, who hails from Montreal, and Matt Kliegman, a native New Yorker.The idea was to bring a touch of the Montreal bagel to New York. \"We're a hybrid between a New York City and a Montreal bagel,\" said head baker, Dianna Daoheung. \"And the hybrid part is we use the New York City dough so it's not as eggy and as dense as the Montreal style but the Montreal style is the wood oven that you kind of see behind me. We use honey in the dough and the honey water as opposed to New York City bagel which a lot of people use lye or malt syrup.\"A New York bagel purist though may not appreciate these.\"I would say bagels and pizza are like the two hardest things to get New York City people to accept if it's something totally different from what they know, you know,\" said Daoheung.  \"And I totally respect people's opinion if they do not like us as opposed to their trad(ition) because, you know, bagels are such a nostalgic food. It's not a whole, new cuisine. It's been around for hundreds of years so people definitely have this expectation for what their specific bagel is.\"Ess-a-Bagel been around for nearly 40 years and has one location at the moment, in Midtown, though they're opening a second shop farther south on the East.\"We thought this was a good idea because it was popular among Jewish people mainly I'd say in the 30s and 40s it was more popular than - among other groups. Now, everybody eats bagels,\" said co-owner Muriel Frost.Take a trip to the Lower East Side for a taste of 1800s Bialystok, Poland at Kossar's Bagels and Bialys. The neighborhood is where people from the old country settled with their local bread, called a bialy and eaten at every meal. Bialys are bagel cousins, sort of, and this is one of the oldest bialy houses in the city.So what's the difference? A bagel contains malt or some form of sugar. Bialys have no sugar. Bagels are more dense and are boiled. Bialys go straight into the oven. Bialys are flatter and often topped with grated onions.Kossar's does bagels, too, under the watchful eye of owners who bought the place in 2013. One, David Zablocki, is a classically trained French chef who went in search of an old-school baker when he was testing recipes.\"Being a fourth generation New Yorker, bagels were one of those things that, you know, needs a little bit of love, right? The bagel I think has lost its way a little bit. Bagels had become really an over-inflated white dough and today, we're looking to bring bagels back to its hey day. We've come here to Kossar's and we've rescued the bialys. We feel like we're stewards of this brand,\" said Zablocki.The shop, which still sells more bialys than bagels, is a stop on many guided bus tours.Sandwich options at Kossar's include an inverted grilled bagel stuffed with schmear with the insides out. Among his schmears is a cream cheese made with borscht.WHERE TO TRACK DOWN NEW YORK'S BEST BAGELSAt street carts and bodegas, diners and supermarkets, nowhere is the bagel more ubiquitous than New York City.So exactly what makes a New York City bagel good and, more importantly, where can an eager out-of-towner find the best?A few ideas:At Black Seed Bagels, bagels are rolled by hand, boiled in honey water and baked in wood-fired ovens at three downtown Manhattan locations. They're smaller and flatter than many of the humongous, puffy bagels around today. Black Seed is the brain child of Noah Bernamoff, who hails from Montreal, and Matt Kliegman, a native New Yorker.The idea was to bring a touch of the Montreal bagel to New York. \"We're a hybrid between a New York City and a Montreal bagel,\" said head baker, Dianna Daoheung. \"And the hybrid part is we use the New York City dough so it's not as eggy and as dense as the Montreal style but the Montreal style is the wood oven that you kind of see behind me. We use honey in the dough and the honey water as opposed to New York City bagel which a lot of people use lye or malt syrup.\"A New York bagel purist though may not appreciate these.\"I would say bagels and pizza are like the two hardest things to get New York City people to accept if it's something totally different from what they know, you know,\" said Daoheung.  \"And I totally respect people's opinion if they do not like us as opposed to their trad(ition) because, you know, bagels are such a nostalgic food. It's not a whole, new cuisine. It's been around for hundreds of years so people definitely have this expectation for what their specific bagel is.\"Ess-a-Bagel been around for nearly 40 years and has one location at the moment, in Midtown, though they're opening a second shop farther south on the East.\"We thought this was a good idea because it was popular among Jewish people mainly I'd say in the 30s and 40s it was more popular than - among other groups. Now, everybody eats bagels,\" said co-owner Muriel Frost.Take a trip to the Lower East Side for a taste of 1800s Bialystok, Poland at Kossar's Bagels and Bialys. The neighborhood is where people from the old country settled with their local bread, called a bialy and eaten at every meal. Bialys are bagel cousins, sort of, and this is one of the oldest bialy houses in the city.So what's the difference? A bagel contains malt or some form of sugar. Bialys have no sugar. Bagels are more dense and are boiled. Bialys go straight into the oven. Bialys are flatter and often topped with grated onions.Kossar's does bagels, too, under the watchful eye of owners who bought the place in 2013. One, David Zablocki, is a classically trained French chef who went in search of an old-school baker when he was testing recipes.\"Being a fourth generation New Yorker, bagels were one of those things that, you know, needs a little bit of love, right? The bagel I think has lost its way a little bit. Bagels had become really an over-inflated white dough and today, we're looking to bring bagels back to its hey day. We've come here to Kossar's and we've rescued the bialys. We feel like we're stewards of this brand,\" said Zablocki.The shop, which still sells more bialys than bagels, is a stop on many guided bus tours.Sandwich options at Kossar's include an inverted grilled bagel stuffed with schmear with the insides out. Among his schmears is a cream cheese made with borscht.AP EntertainmentNew York, 26 May 20161. Medium of crowd of people walking2. Wide of Ess-a-bagel exterior3. CU of woman's hands preparing a bagel4. CU of cream cheese5. CU of woman's hands6. Zoom out to medium 7. Tilt up of woman eating bagel8. CU of girl eating bagel10.  SOUNDBITE (English) Muriel Frost/Owner, Ess-a-Bagel:\"Ess-a-bagel comes from the Yiddish or the German, ess, meaning to eat.\"11. Tilt down on man making bagels12. CU of man's hands molding dough13. Wide of Muriel Frost sitting at a table and eating a bagel14. SOUNDBITE (English) Muriel Frost/Owner, Ess-a-Bagel:\"We thought this was a good idea because it was popular among Jewish people mainly I'd say in the 30s and 40s it was more popular than - among other groups. Now, everybody eats bagels.\"15. Wide of Kossar's sign on window16. Wide of woman making bagels17. CU of woman's back18. Various of bagels being pulled out of oven and put in baskets19. CU of bagels in baskets20. SOUNDBITE (English) David Zablocki/Co-Owner, Kossar's\"Kossar's is an iconic, lower east side establishment. It's been existance since 1936, been in this location from around 1950 and it's been serving this community for fresh bialys and more recently bagels.\"21. CU of cream cheese22. CU of cream cheese smeared on bagel23. CU of hand setting down bagel24. Wide of people working behind bagel counter25. Push in on container26. Wide of container being opened27. SOUNDBITE (English) David Zablocki/Co-Owner, Kossar's\"Being a fourth generation New Yorker, bagels were one of those things that, you know, needs a little bit of love, right? The bagel I think has lost its way a little bit. Bagels had become really an over-inflated white dough and today, we're looking to bring bagels back to its hey day. We've come here to Kossar's and we've rescued the bialys. We feel like we're stewards of this brand.\"28. Wide of bialys being made29. Wide of pepper sprinkled on bialys30.  CU of bialys31. Wide of bialys taken out of the oven, put in basket31. Wide of man taking bialys out of oven, putting them in a basket32. SOUNDBITE (English) Sonya Karundeng/Patron of Kossar's - on what people don't understand about the bialy:\"I have no idea. They're so delicious and they're easier to digest, truthfully. I find that it's much easier to digest.\"Bill Karundeng/Patron: \"I have no idea why. They're very good. But I believe more people like bagels than bialys. A lot of them when you say 'bialy' they say, 'what is that? That's bagels? Oh yeah, we know bagels.' So, bagels is the number one.\"AP EntertainmentNew York, 27 May 201633. Pan of Black Seed Bagels sign34. Medium of man making bagels through window35. CU of hands making bagels35. SOUNDBITE (English) Dianna Daoheung/Head Baker, Black Seed Bagels\"We're a hybrid between a New York City and a Montreal bagel and the hybrid part is we use the New York City dough so it's not as eggy and as dense as the Montreal style but the Montreal style is the wood oven that you kind of see behind me. We use honey in the dough and the honey water as opposed to New York City bagel which a lot of people use lye or malt syrup.\"36. Medium of man taking bagels out of a wood oven, moving them to basket37. CU of bagels38. SOUNDBITE (English) Dianna Daoheung/Head Baker, Black Seed Bagels\"I would say bagels and pizza are like the two hardest things to get New York City people to accept if it's something totally different from what they know, you know? And I totally respect people's opinion if they do not like us as opposed to their trad(ition) because, you know, bagels are such a nostalgic food. It's not a whole, new cuisine. It's been around for hundreds of years so people definitely have this expectation for what their specific bagel is.\"39. Wide of people seated and eating bagels40. 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