Slice & Schmear
Bagel shop · East Passyunk Crossing ·
Bagels with crisp-chewy crust, sourdough starter, unique schmears
Bagels with crisp-chewy crust, sourdough starter, unique schmears
"Known for its "controversial scooped bagel offerings" in South Philly." - Erika Adams
"Korshak Bagels, Lil’ Pop Shop (closing for good on December 2nd), Weckerly’s Ice Cream (closing for good on December 23rd), Relish, The Lucky Well, The Lunar Inn, Abe Fisher, Merkaz, Wishbone and City Tap House in University City are all gone." - Ernest Owens
"Korshak Bagels in Philadelphia uses a natural wild yeast-fermented starter and a 48-hour slow-rise process for its bagels. Popular options include a sesame bagel with scallion cream cheese and the Banana Foster Wallace with marshmallow fluff and banana tahini jam on a cinnamon raisin bagel."
"A South Philly staple whose bagels are made with a 48-hour slow-rise using a natural wild yeast starter named Helen Mirren, then boiled and baked to a crisp, chewy finish; warm staff and deep bagel expertise make ordering relaxed even amid long lines. The menu balances traditional and whimsical offerings—the sesame with scallion cream cheese and the indulgent Banana Foster Wallace (marshmallow fluff and warm banana tahini jam on a cinnamon raisin bagel) are both memorable." - ByBon Appétit Staff & Contributors
"Using a sourdough starter named Helen Mirren and a 48-hour fermentation, the owner hand-bakes small batches starting in the early morning to produce crisp, bubbly, chewy, plush bagels. The menu features eccentric schmears — for example, a shredded carrot spread with roasted walnuts and raisins soaked in cinnamon-spiked goat’s milk — and revolving bagel sandwiches that range from a chocolate chip bagel layered with chorizo, scrambled egg, and Cooper Sharp cheddar to a sweet Banana Foster Wallace combining honey marshmallow fluff, cinnamon sugar, and banana tahini jam. Because everything is made by hand, quantities are limited and lines form early, reflecting a local appetite for treating bagels as more than convenience food." - ByElazar Sontag