Bagels may be traditionally associated with New York Jews, but in the Jewish homeland the boiled-and-baked staple as we know it is nearly impossible to find. Instead, Israel is awash in Jerusalem Bagels, which have a ring-shape reminiscent of their American cousins but are larger, thinner, more oblong, nearly always covered in sesame seeds and never boiled.
At her popular new West Village restaurant Bar Bolonat (611 Hudson St.; 212-390-1545), neo-Levantine culinary queen Einat Admony serves a piping hot Jerusalem bagel. Per tradition, it’s paired with olive oil and zingy zaatar for dipping. The $6 starter is about half the size of its Holy Land counterpart and costs several shekels more, but it’s still a perfectly portioned — and perfectly delicious — way to kick off dinner in this carb-loving-and-loathing metropolis.