Kupel’s Bakery
“Everyone needs a restaurant that they can go to that just makes you feel good. A place that's been around and been the same for decades with comforting food and a warm staff a place that just makes you feel everything is right in the world. And for me, that is Kupel’s in Brookline.”
“Best bagels in town!” We are a kosher and pareve bakery. We have quite a following. A very big following. Very friendly atmosphere. I think our bagels is the best in the world. But who am I to say?”
“I’ve stood in line here hundreds of times facing this sign that says to pronounce it ‘couples’. But that entire time. I called it Kupels. I don't know I guess I need stronger coffee.”
“Farzad Ghorbi is a great American success story. He worked here that he bought the business and grew it and now it's a beloved institution. The man is like a professor of bagel-ology has been studying his craft for decades. The ingredients, the boiling, the baking, it's a combination of science and art that produces one of the best bagels you are ever going to have.
“We have 23 different bagels. We have sisel rye, salt cinnamon glaze, egg, onion pumpernickel black and white, blueberry, jalapeno, tomato, basil, multigrain plain, cinnamon raisin, whole wheat sesame whole wheat poppy, always everything. Whole wheat plain. And also egg everything. You name it. We have it.”
“They have 20 spreads here you can get them on your bagel you can get them to go. My Insider's tip was to get a dozen bagels and they do the 13th free here, known as the baker's dozen and just wolf it down in your car, no one will know. This staff gets here at about midnight to make these bagels and then they're bright and cheery at the counter at 6am when the lines start on the street.”
“We are very blessed to have a great crew. We we take good care of them and in return the transfer that in this relation with the customer. And a lot of customers are on a first name basis. It's quite a community. A bagel but no preservatives, no additives, flour, sugar, salt is water. You should see a nice crust and chewy inside.”
“The process here begins with the absolute freshest best ingredients. Then it all goes into this gigantic mixer. Then the dough is cut and shaped by this awesome machine where they start banging them out by the dozen. Firstly cut the dough into strips. The strips go into this machine. Then it gets cut into four ounce blocks. From there it goes into the machine and voila it comes out shaped like a bagel. Then these bagel beauties need to wait for 24 hours. From there they get coated entirely in the seeds.”
“Sesame, poppy and all that, we don't sprinkled on top when we boil the bagels. When it comes out, we grab it and we dip it inside the bucket of sesame. So when you get it out you have sesame on both sides or everything or anything else.”
“A big key here is after the boiling it goes straight to the baking and 18 minutes later, you've got your bagel.”
“When making bread making things with your hand is just great. making bread making bagels. You know, is it I think in the restaurant business bakery is one of the toughest, but I think it's the most enjoyable.
“A lot of times you get an onion bagel, the onion falls right off it here. It's cooked with the onion inside the bagel.”
“We don't put the onion on top we fill it up as much as we can as much as the dough allows. When it comes to onion we want every bite of that bagel to taste like onion.”
This is the Coolidge corner and I think it might be the best bagel sandwich here.”
“Coolidge Corner is our most famous bagel. This is bagel toasted with the scallion cream cheese, salmon and tomato, onion. It’s very very popular.”
“I mean, I can't get my mouth around this. This definitely could feed two. The Porter square is delicious.”
“Porter Square is any bagel you want toasted with egg whites, garlic and herb, avocado tomato and jalapeno. Sometimes I look at it and you can cut the bagel in half. It falls apart you know, you have to give them a fork to eat it.”
“I’m a big fan of the Davis square. This is a monster of a sandwich piled up with smoked salmon,avocado, tomato, lettuce, and cucumber.”
“Bagel sandwiches don't get much better or bigger than this.”
“Once you have our sandwich, I promise you you're not going to finish it and you're going to take the rest home.”
“This is a big Jewish area of Brookline and everybody comes here to get their challah. This is a real sweet bread made with a lot of egg perfect for French toast if you have leftovers which you probably won't because it's that good.”
“This is known as cinnamon roll dough. It's fantastic."
“It’s one of our most popular. It’s six different kinds of dough put together and shaped like a croissant with cinnamon and sugar. You can’t beat it. It's like a very tasty cinnamon roll with a cup of tea, it’s very good.”
“If there's a line on the street, don't let that scare you. It's a testament to the greatness of these bagels. The place is tiny and they move the volume very quickly. I promise you the wait will be worth it.”
“We try to get everybody in and out in and out. It just gets crazy.”
“If you want to be the most popular person with your family, your friends your office, bring them a dozen couples bagels and cream cheese. It works every time it is the only time that my parents like me better than my brother Dan. Kupels Bagels in Brooklyn.”
