Time Out says
Bialys may be the namesame at this historic Lower East Side Jewish bakery, which opened back in 1936, but the bagels are nothing to sneeze at. Made in three stages—kettled boiled, baked on burlap boards and finished on stone—the bagels have a natural sweetness courtesy of pure malt syrup.
367 Grand St
|Cross street:||between Norfolk and Essex Sts|
|Transport:||Subway: J, M, Z, F to Delancey St; B, D to Grand St|
|Do you own this business?|