I have never made a trip to Massachusetts to visit my daughter without first stopping at 72nd Street Bagels. And, whenever she is in town, her family's first choice for breakfast comes from the same place. We all know that there is nothing as good as a New York bagel.
This particular shop has been around since "a long, long time ago," in the words of its owner, Ahmed. Though he only took over in 2002, the establishment has been churning out bagels for the Upper West side for decades. Ahmed, who has had experience running delis and convenience stores, was careful not to change too much about the eatery, though he did add a few menu items. The bagels, he told me, are made fresh every day by the same man who made them before Ahmed even got involved with the kosher food business. "Our bagels are rated number three in the whole city of New York," Ahmed proudly stated, pointing to the amazing press, hanging on the wall, which the bagel shop has received.
Not only were they written up in the New York Times in 2009, but 72nd Street Bagels also made an appearance in the United Airlines Magazine, which brought in a lot of tourists. Ahmed told me that "everyone came in wanting the scallion and cream cheese bagel" that was mentioned in the piece. Thanks in part to these articles, customers find their way to 72nd Street from everywhere. There are local regulars, people who come uptown from Brooklyn, clients who order bagels from Boston, and visiting Israelis who come in to taste the fluffy rings of dough. And even with the rising rents, Ahmed asserts, "I never overcharge for anything – even shipping."
Ahmed is a large part of why the business does so well. He is in the kitchen, cooking with his own hands most of the time. "More or less everybody knows me," he said. It is always a good sign when the staff also eats the food, and Ahmed loves to eat at 72nd Street Bagels. "But mostly the mini bagels - because of my diet!"
