Abraham Bagel — Restaurant in Los Angeles

ABRAHAM BAGEL, a family owned, intimate bakery, takes the time to prepare real boiled bagels - the old fashioned kind.

Many chain bagel shops bake their pastry in a steam oven, to save costs by reducing the steps of bagel preparation. This results in a softer crust and a cake-like "crumb." Crumb is what baker's call the inside of a bagel.

Abraham Bagel uses an "old school" technique to prepare their bagels. Ring shaped dough is dropped into a solution of boiling water, malt syrup, and salt, for a few seconds, removed, sprinkled with toppings, then baked. The result is a delicious crisp crust surrounding a pillow-soft ring. Their bagel have a light yeast flavor. Traditional wheat, as well as, raisin, whole wheat, and rye bagels are offered.

A fresh bagel with a smear of cream cheese, veggies, and nova lox (thinly sliced, cured salmon) is a carnivore's delight.

Abraham's "Flagel," is flattened bagel dough, smothered with raw onions, then baked until the onions develop a sweetness, as the dough becomes cracker crisp. Its sister, the Bialy, is thicker and pillow-soft. Before baking, it is also generously coated with onions. Both are wonderful. If you're going to need a quantity, pre-order. They often sell out.

Bagels (except egg and cheese) are vegan. Abraham Bagel also bakes a limited selection of traditional sweet Danish.

Several sizes and flavors of cream cheese, lox, and refrigerated bottled drinks are available. The coffee is good, too.

The small staff is friendly, knowledgeable, and can create a sandwich in a minute or so. Free plastic freezer bags, to save your pastry for another day, are offered.

I usually buy a baker's dozen (13 rolls) and freeze them. A frozen bagel defrosts in 30 seconds in the microwave. Then, cut in half, toast for a couple of minutes, smear with cream cheese, add your favorite toppings, and enjoy.

If you're a vegan at home, try my spread: vegan cream cheese, mixed with black vegan caviar, capers, strips of roasted red pepper, seaweed (nori komi furikake) chopped green onions, and a touch of liquid smoke. Mix well and let it sit in the refrigerator overnight.

To prepare the split, toasted bagel, apply the vegan spread, add slices of tomato, cucumber and spinach leaves. Close. And, enjoy one delicious vegan bagel sandwich.

STUFF: Easy free parking. Wheelchair accessible. No customer bathrooms or indoor seating is provided. Stand-a-long counter dining inside, or tables, outside on the patio.

The hole, in the center, allows the bagel to cook more evenly. During the last century, New York City's peddlers, stacked dozens of bagels on wood rods, surrounding their pushcart, to transport and display...

I'm from outside New York City, though I moved out here in 1980 but....once a New Yorker always a New Yorker. So I've been searching for a great New York bagel. I finally found it. It's this place, Abraham Bagel Cafe. The owner boils, then bakes the bagels. That's the right way. They're crisp on the outside and soft on the inside. Just like New York. WOW!!! I've been seeing ads for New York bagels made in New York City and finally decided to try them....UGH!!! They're not crispy on the outside and they're way too thick and sweet. NOT GOOD. This morning I went back to Abraham Bagel to get a dozen. Unfortunately for me, they had sold out, but I'll be back tomorrow for real New York bagels. I've heard California kids think bagels should be just baked. WRONG! I you want a real New York bagel...

Incredible hidden gem bagel spot! I've been coming here for 15+ years and I love it every time. Their bialy is something special, but you really cant go wrong with any of their bagels. I am pretty sure they whip their cream cheese too since its always light and fluffy, which is key to any good bagel with cream cheese. Abraham Bagel is just a great, family run bagel shop, with kind owners and incredible bagels. I just wish I...