Black Seed got off to a roaring start last week, with weekday lunchtime waits at the Nolita bagel shop lasting about half an hour, according to a shop’s tweet.
The bagels start with a fermented dough and are hand-rolled, boiled in a honey-water kettle, and baked in a wood-burning oven. The shop also makes its own cream cheese and uses it in a variety of spreads.
Mile’s End Noah Bernamoff, who is from Montreal, and The Smile’s Matt Kliegman, a New Yorker, collaborated. “We think there are benefits to each city’s bagel-making process and are trying to capture that at Black Seed. The bagel’s shape is original, the size is reasonable and the seeding is substantial.” Bernamoff said.
Black Seed will also be a tenant in Hudson Eats at Brookfield Place, due to open mid-May.
Black Seed Bagels
170 Elizabeth St. (between Spring and Kenmare)
212-730-1950
blackseedbagels.com
