This business actually began in the ’90s when a Wall Street guy, feeling he needed more, went into the bagel business. His original store is way downtown in Tribeca; this location opened in the summer of 2017.
Well, he makes a mean and affordable everything.
First, Zucker’s bagels—and I’m a bagel maven—are among the best; plain, onion, poppy seed, sesame seed, a solid whole wheat with all the seeds, bits pieces and leftovers (called an ‘everything’), Zucker’s has them all.
Second, they put together a great, old-school sandwich: creamy egg salad, pastrami, corned beef, brisket, pickles, fast service, every kind of cream cheese shmear, all the fishes you could want—the works. They’ve found their groove. They hustle. They get it.
Third, their pastrami on a whole wheat, everything bagel (my favourite) is less than ten bucks; downtown at Katz’s is around twenty!
And, after 15:00, bagels are only $1 each!!
A real bagel is freshly soft but rightly chewy, with a not too thick, sort of shiny crust that yields, yet cracks when you bite into it. It also has to retain those traits when toasted.
I go there about three times a week for something or other—usually a couple of whole wheat everythings for two bucks—for that afternoon’s snack and tomorrow’s breakfast.
By the way, a proper NYC bagel is hand rolled, kettle boiled and only then, baked.
They also have the expected array of hot and cold drinks. It’s fairly busy at lunch time.