Our doors have been opened since 1961, baking some of the best bagels around. We only use the best premium ingredients in our bagels mixing water with flour, salt, and the secret to creating a great bagel is using malt instead of sugar which gives the bagel its unique texture. Another step we take to create an even better bagel is we kettle the bagel in boiling water before it goes into the oven for baking. Kettling the bagel is what separates a bagel from a roll, beside its hole in the middle. Bagels that are kettled have a crunchy outer crust and a moist chewy inside, and that is what we strive for. This is all accomplished by boiling the bagel dough before it goes into the oven, without this step it "ain't" a bagel. That is why Bagels are loved and eaten by so many hungry New Yorkers each morning. Our recipe hasn't changed much since we opened and we do not plan on changing it anytime soon.
Bagel Oasis, since opening has remained in the same location in Queens, New York on the Long Island Expressway service road, 10 miles outside New York City. Still today we are open 24 hours a day 7 days a week, feeding hungry bagel lovers around the clock. Not only are we renowned for our sinfully delicious bagels but also our homemade varieties of cream cheese spreads and our deli salads, our chicken salad is to die for. Made with fresh chicken breasts that is delivered daily from a local butcher and then mixed with real Hellmann's mayonnaise and seasoning all equaling out to some of the best chicken salad you've ever had. We also carry excellent tuna salad, whitefish spread and lox and cream cheese to just name a few. Once again all salads and spread are made fresh daily on the premises and can be ordered online and shipped directly to you.