Bagel Oasis Makes Classic New York Bagels at Their Fresh Meadows Takeout Shop
This month, we're proud to present the Bread & Grains issue—dedicated to all manner of doughs, dosas and baked desserts made in Queens. To coincide with the print issue (you'll be able to pick up a print copy very soon!), every weekday throughout the month of February, we're featuring a different bakery in the borough. Some are old standbys, and some are new and on the rise, but each one reflects the diverse and independent spirit of Queens.
With all due respect to pita, injera, ciabatta and baguettes, when it comes to bread, the bagel is unquestionably king in New York City. So what could be more suitable for the city that never sleeps than a place that proffers them 24 hours a day, seven days a week? The justly named Bagel Oasis has been doing just that since 1961, maintaining the integrity of the Big Apple’s most beloved baked good by using malt instead of sugar (which gives bagels their unique texture) and kettling them in boiling water, creating that crunchy exterior and chewy inside. Besides the hole, this crucial step is also what differentiates them from your average roll. So with such dialed-in technique, Bagel Oasis also knows better than to gild the lily with crazy flavors and spreads. Blueberry is as nutty as it gets as far as the bagels themselves go (the standout amongst standards is garlic, which is exceptionally potent) and housemade cream cheese keeps it classic, with vegetable, olive, lox, bacon and plain. Just keep in mind that the eatery is takeout only. Not that this should serve as any sort of detractor for busy, bagel-toting urbanites, perennially on the go.
