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Sep 14, 2010 02:04 PM

At Least I Had Ess-a-Bagel

Hello Manhattan Hounds,
I posted here last week (was "Here Goes, NYC) and for various reasons did not get to go to most of the restaurants I wanted (will have to go back, I guess), but I did want to report one little thing - the best BAGEL and CREAM CHEESE of my life at Ess-A-Bagel on 3rd Avenue.

831 3rd Ave, New York, NY 10022

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  1. Ess-a-bagel rocks. It is a true NYC bagel. Delicious and unique!! One of the best.

    1. I do love their bagels when they are fresh even though they are monstrously big. The timing is everything.

      I pledge my allegiance to Absolute though.

      1. I made it to Ess-a-Bagel when I visited in June. I loved it too. I'm a poppy seed fan and their poppy seed bagel was absolutely encrusted with them - at least 3 times more poppy seeds than the amount normally found. And the bagel had a wonderful chew. Sigh. Wish I had ready access to these!

        831 3rd Ave, New York, NY 10022

        5 Replies
        1. re: woodleyparkhound

          I am pretty sure they will ship them to you. I have sucessfully frozen them in ZIPLOC bags with good results. I switch one from the freezer to the fridge when we want one the next morning. After being frozen they are better if lightly toasted.

          1. re: Motosport

            You should cut them first before freezing. You dont even need to move them to the fridge. The go fromthe freezer right into the toaster and they are perfect. Trust me I survived for 3 years in college with this method

            1. re: princeofpork

              I have tried pre slicing them but they seem to get freezer burn sometimes. Maybe I freeze them for too long.

              1. re: Motosport

                Put them back together after the preslice and store them in individual zip lock bags.

            2. re: Motosport

              My mother used to refresh and defrost bagels in the oven in a paper bag (brown lunch bag) sprinkled with water every so often... now I start them in the microwave (just because I'm impatient) and finish in the oven.