Welcome to Zucker’s! Perhaps you’ve just received bagels shipped to your door, or brought them home with you from our shops. However you got your hands on our classic New York bagels, we’re here to answer your questions to maximize your bagel enjoyment.
- Should I freeze my bagels when I receive them?
Yes – if you aren’t enjoying all of your bagels on the day that you receive them, then we recommend freezing them that same day you receive them. We like to slice our bagels before them in our airtight bag or a Ziploc bag. If you freeze your bagels unsliced, then we recommend spritzing them with a bit of water before toasting to help re-moisten the bagel. Bagels freeze well for up to 3 months, if yours last that long!
- What is the best way to thaw my frozen bagels?
When ready to dig in, thaw your bagels on the countertop for a few minutes and then toast to perfection.
- How long will everything in my package last?
Cream cheese and smoked fish will stay fresh in the refrigerator for up to one week, and deli salads for up to four days. Our toasted everything bagel seeds last in your cupboard for up to 1 year.
- Can I freeze smoked fish?
Yes, sliced smoked fish can be frozen in an airtight bag for up to 2 months. Thaw in the refrigerator before enjoying.
- Are your bagels kosher?
Our bagels are certified kosher with Tablet K Certification.
- How can I make my sandwich look like yours?
Lots of practice! Come visit us in New York City and watch our expert sandwich makers at work.
- What makes for the ultimate New York City style bagel spread?
Our go-to New York City bagel spread includes a variety of bagels, cream cheeses and smoked salmons, plus sliced tomatoes, red onions, lemons and capers. Of course, smoked fish salads, a babka or two, fresh coffee, orange juice, and black and white cookies will give you the ultimate experience.
- Why are New York City bagels so special?
Classic New York City bagels are crispy on the outside, chewy on the inside – they’re not tiny, they’re not huge, but they’re just right for your sandwich needs. At Zucker’s, we use unbleached, unbromated flours, sweeten with malt, and then our experienced bagel rollers roll out each and every bagel by hand. We kettle boil and bake our bagels fresh in the early morning at every shop. We also seed our bagels on both sides - no skimping allowed!
- I received Toasted Everything Bagel Spice Mixes - what else can I do with these beyond sprinkle them on my sandwich?
You can do everything with everything seeds! From marinades to eggs to sandwiches, our team and family members find dishes every day that benefit from this incredible umami spice. Visit our spices page right here on our website for usage ideas for our Original, Chipotle and Lemon Herb spice mixes.
- Why is your shop called Zucker’s?
Zucker’s was founded in 2006 by lifelong New Yorker Matt Pomerantz, and he named the shop after his mother Roslyn, whose maiden name was Zucker. Matt continues to run the business with his friend Dan Pace, and together they want to bring you a quintessential New York bagel experience. Learn more on our About Us page.
