Kossar's Bialys Storefront
Kossar’s Bialys was established in 1934 and carries the most classic bialys in the city.
Bialys in the making
The dough is hand-rolled and proofed for 24 hours before boiling and baking. We overhear a tour guide telling her group, “You can’t come to NYC without a bialy”. Kossar’s is a must-see destination.
On our visit, we got a “behind the scenes” look in the Kossar’s Bialy’s Baking area. Check these pictures out!
- Old-time mixer used to make the bialys
Peek at some more of the cooling racks
