Upcoming at Fine Bagels!
The german-jewish cookbook: book talk and signing
April 19th at 19:00
Mother-Daughter team Gabrielle Rossmer Gropman and Sonya Gropman co-authored “The German-Jewish Cookbook: Recipes & History of a Cuisine”, 2017, Brandeis University Press, HBI Series on Jewish Women. It includes a brief history of Jews in Germany, memoir, interviews w people who remember life (and food!) in pre-war Germany, color and b+w photos, hand-drawn illustrations, and over 100 recipes. It is the only book in print about the food tradition of Jews in Germany before WWII. Book talk and signing.
TRADITIONAL NEW YORK BAGELS BOILED AND BAKED FRESH
EVERYDAY.
THE REAL THING
HAND-ROLLED
RISEN COLD
BOILED SWEET
BAKED HOT
TOASTED
SCHMEARED
EVERYDAY.
THE REAL THING
HAND-ROLLED
RISEN COLD
BOILED SWEET
BAKED HOT
TOASTED
SCHMEARED
Now available! Show someone you care and give the gift of bagels! Gift certificates for Fine Bagels!
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Traditional New York Bagels
An overnight proof, rapid boil, and hot bake give our bagels their authentic old-fashioned flavor.
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Our Process
Fine bagels are made in small batches using a traditional recipe. Each and every one is hand-rolled.
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Lox and schmear - as it should be
In the cafe, you'll find all the old favorites: lox, a variety of cream cheeses, whitefish salad, pastrami, and more...as well as a wide variety of vegan and vegetarian options.
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