Brooklyn Bagel & Bialy: Brooklyn bites the East Village - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Brooklyn Bagel & Bialy: Brooklyn bites the East Village

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SAN DIEGO (CBS 8) - Like a growing number of San Diegans, Mike Altman is an East Coast transplant who's found a new opportunity in America's Finest City.

"I'm a retired mixed martial arts fighter, came here to teach mixed martial arts. San Diego is a Mecca for mixed martial arts, but there's no good bagels," he said.

So Mike and his buddies opened Brooklyn Bagel & Bialy at the corner of 10th and Island in the heart of the East Village.

"We make all our dough from scratch," he said.

And after the dough's been refrigerated for 12 hours, "It goes right into a rolling kettle of boiling water. If a bread product is not boiled and then baked, it's not a bagel. It's a roll with a hole," Mike said.

Next, the boiled bagels are placed into a 500 degree oven.

"The bagels are baked on boards for the first two minutes, then they are flipped over so they can bake evenly on both sides," Mike explained.

Bialys are also a big part of their menu.

"A bialy is a slightly different dough recipe. It's also made from scratch daily. It's not a boiled product. It's more like a bread. It's flatter, so it's friendlier for sandwiches and we featured it as our lunchtime item. It's a very good lunchtime bread," Mike said.

It's the perfect companion for Brooklyn Bagel and Bialy's signature sandwiches like the wild turkey.

"Some nice wrapped turkey with some asparagus in it," Mike said.

Brooklyn Bagel & Bialy opened just six weeks ago, and judging from the crowds that are already flocking to the corner of 10th and Island, these transplants have found a home for their East Coast-based baked goods.

But don't take my word for it. Joey from Brooklyn says it's legit. That's the hard-boiled truth from Brooklyn.


Brooklyn Bagel & Bialy

1000 Island Avenue
San Diego, CA
(619) 546-7610

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