As a Jewish kid growing up in Queens, Mark loved the ritual Sunday trip to the bagel store with his father to get bagels and bialys for their family. He remembers the bagels well. “They were smaller, chewier than the ones you usually get today. My mother never had to scoop out the doughy inside.” They might have remained a memory, but for his kids.“I think my bagel obsession started on the day my son brought home a blueberry bagel with strawberry cream cheese,” he says. “I wanted to see if I could recreate for my children the traditional taste of the bagels and bialys of my youth.” He began making a batch or two at a time, and when he was finally happy with the result he debuted Straussie’s Bagels at Freds at Barneys New York on Sundays. Serious Eats dubbed Straussie's "New York's best bagel." Now, Straussie's comes to M.O.M.
The first thing you'll notice about a Straussie's bagel is that it's smaller, denser, less pillowly than most bagels. The chewiness is part of what bagel purists love about Straussie's, as well as the flavor that can only come from small batches with zero preservatives, hand rolled, then boiled and baked.
Our bagels are meant to be eaten fresh, within a few hours of baking, but that doesn't mean you can't store them. To bring back their fresh, chewy goodness, cut 'em in half and toast 'em. You can freeze them (and our bialys), too. Pro tip: slice horizontally BEFORE freezing and pop one in the toaster whenever you get the craving!
Straussie’s are lower in calories than most regular bagels, which weigh in at 6 – 8 ounces. Ours are around 3.5 - 4 oz.
"There's just something magical about a bagel," says Mark. "People are fascinated by them." His bagel making video on YouTube has been viewed over 700,000 times. 'I've been contacted by people all over the world since posting that video. I'm convinced that bagels are one of the world's great breads and I want to keep alive the flavor of the hand made bagels I grew up eating."
We keep it very traditional with the flavors: plain, poppy, sesame, onion, everything. But even we can’t resist rye, cinnamon raisin, whole wheat, so we'll soon be adding those, too.
Closed May 29 & 30
Lunch Tues-Fri 11:30-2:45pm
Dinner Tue-Sat 5–10pm
Sat Brunch 10:30am–3:45pm
Sun Brunch 10:30am-4pm
Sat-Sun Bagel Counter opens 9am
Closed Sun nights and Mon