Korshak Bagels from South Philadelphia made prestigious New York Times must-have list
At Korshak Bagels, he makes the usual cinnamon raisins, eggs, rye (his dad’s favourite) and more creative flavors like French toast, a piping hot cooper he says doesn’t exist anywhere. somewhere else and something he calls the half-poppy/half-sesame Gemini. .
He also does a lot of prints; plain, vegetarian, a long roasted hot schmears and turns his bagels into whole meals like Cinnamon Raisin with Peanut Butter and Jam, Mike’s Hot Honey and Bacon or BLT on a Sesame Bagel.
Each bagel is a love letter, a way to communicate meaning and connection, and the bagel plays a part in its own love story.
He and his wife, Kendra, had a tradition of eating bagels on Sunday mornings when they lived in New York. When they moved to Texas, they found there were no bagels.
So Korshak looked at his wife and said, “I’m going to learn how to make bagels.”
18 years later, he opened his own place in South Philadelphia, using a sourdough starter he calls Helen Mirren.
He likes to say that it takes 10 people and a few days to make each bagel. That’s nine people to make the bagel and the 10th person eats it.
He hopes his bagels will not only nourish our bodies, but also open our hearts and make the world a better place, one bagel at a time.
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