Handmade bialys at Kossar's (367 Grand Street — www.kossarsbialys.com) have been a NYC tradition since 1934. The brick-oven-produced bialy is similar in size to a bagel, but flatter and lighter. Instead of a hole, it has a depression in its center that is filled either with tangy onions or with a blend of garlic and poppy seeds.
Their "pletzel" is a chewy bread disc loaded with onions. In 1998 Kossar's started baking bagels, which Saveur magazine has called the best in NYC.
Hot bialys made fresh at Kossar's Bialys on the Lower East Side
Photo copyright Jeffrey Altman. All rights reserved.