Brooklyn Boy Bagels
Time Out says
Want your bagels done right? Trust a baker from the five boroughs
Self-proclaimed "dough raiser and Brooklynite" Michael Shafran's bagels are well known to anybody who's been to Sydney's wide range of farmers markets, and now they're being prepared and served up daily in Marrickville, which boasts a few NYC-centric cookbooks in the corner and a black-and-white painting of Jay Z above the doorway.
The doughy delights are made the right way – they're boiled ("If it ain't boiled, it ain't a bagel" is their slogan) – and they come in a range of traditional flavours that'd do any proper New Yorker proud. Aside from plain, they serve classics like sesame, poppyseed, onion, garlic, cinnamon raisin and that flavourful leader of the pack: the everything bagel. Schmear (whipped cream cheese) flavours include plain; bacon with bourbon and maple; jalapeño; garlic, chive and spring onion and – our recommendation – lox, dill, capers and red onion. They also do corned beef and pastrami "sammiches", New York rye and challah bread, babkas and – like any self-respecting bagel shop – serve "kawfee" (their spelling, not ours).