Bagel Boys

MONROE - The aroma of freshly baked bagels filters the air once again in Monroe, with the grand opening of Bagel Boys last week. For bagel aficionados, life is good again. Bagel Boys took over the location of the former Monroe Bagels & Deli, the Kosher-style deli owned by “Bagel Dave” and Sue Hausman for the past 18 years. The Hausmans decided the timing was right for them to sell their business and relocate to New Hampshire. New co-owner Mark Fried knows he has to fill their big shoes with a lot of schmear. The Hausmans were very community-minded, and Fried understands there will be similar expectations for him. “We’re looking to be a part of the community, as did the previous owner, “ Fried said. Fried and his brother Eric own Bagel Boys in Suffern, and recently celebrated their 21st anniversary in that location. The Frieds decided they wanted to “go north” but weren’t able to find a place that suited them. That’s when they approached the Hausmans. A deal was made. After the Hausmans closed, and in a span of less than a week, the new shop was refitted with new fixtures and equipment. On March 23, the oven was re-lighted and the bagel rollout began once again. A recent Saturday morning visit found a snake-like line of customers winding their way around the shop’s interior, with staff bustling about both in the rear kitchen and front counter areas. Edyn Carranza, of Suffern, who previously made bagels at Bagel Boys’ Suffern location, hustled around the kitchen, preparing uncooked bagels and monitoring trays of bagels cooking in the large, walk-in style oven. “These will be ready in 10 minutes,” he said, pointing to the poppy seed, pumpernickel and plain variety cooking. “I’ve made thousands and thousands,” he said, as the sizzle of fried eggs could be heard on the large grill behind him. At the small tables in the storefront, customers sat drinking coffee, seemingly content to chat after noshing on the favorite selections. Monroe resident Henry Balbert was one such nosher. “This gets me out in the morning,” he said, holding his coffee cup next to a paper plate previously occupied by a plain bagel filled with cream cheese. “I’ll be here maybe a half hour to 45 minutes. It’s very relaxing.” Across from Balbert sat his friend Al Silberlicht of Monroe, whose plate had only remnants of his cinnamon bagel with walnut-flavored cream cheese. “I know a lot of people who frequent here,” he said. “It’s become a tradition.” At the adjoining table was the Levine family of Highland Mills. “I’ve been eating Bagel Boys bagels since I was seven,” said Mark Levine, who added bacon, egg and cheese to his bagel that day, emphatically noting it was the best he’s had anywhere. “We were hoping this new shop was going to be Bagel Boys. Indeed, it was.” Some patrons were noncommittal about whether Bagel Boys bagels were better its predecessor’s. “Bagel Boys are a little dryer,” Balbert said. “But, David’s bagels were very good, too. I’m not really a bagel maven. I’m here because it’s good socialization.” But Levine, along with wife Addie, had definite opinions. “This will probably be our regular thing for awhile, starting today,” he said, as his 18-month-old son Adam attempted to stuff an entire bagel into his mouth. “Why? Because it’s Bagel Boys. There’s nothing like it.” Meanwhile, Balbert and Silberlicht, whose friendship spans 30 years, were simply happy to spend time together in the same place they have on many occasions, even if there’s a new owner with a different breed of bagels. “Through the years, we came,” said Balbert. “We chat. We meet a lot of people. We cover all the world’s problems. We even solve the world’s crises. We can relax and get out all that stress.”