If you get to the newly opened Bagel Crust in the Northland Center early enough, you can watch the New York-style bagels being made right in the front window.
A machine takes the dough and forms it into bagel shapes right before your eyes. But, sometimes, owner Al Rusinque likes to take the dough and do it the old-fashioned way, taking the ball of dough and whipping it into shape with his hands. He has been doing it for so long he can just about keep up with the machine.
A third location for the popular State College breakfast and lunch stop was a necessary addition, according to Rusinque, who said he is glad to have the larger kitchen space.
Rusinque opened a downtown location in 2014 and expanded to a second location on Westerly Parkway in 2016. He said the quality ingredients and freshness help make his bagels and sandwiches a hit in the region, and keep customers coming back for more.
“We make the bagels fresh and from scratch, and we don’t add any preservatives, butter, oil or eggs, with the only exception to that the egg bagel, of course,” said Rusinque.
The bagels are boiled before they are baked in the traditional New York style, giving them a crisp outside with soft, chewy insides. Customers can’t seem to get enough of the bacon, egg and cheese bagel sandwiches that are probably the No. 1 seller, said Rusinque, along with specialty sandwiches such as The Hangover, which features two eggs, bacon, sausage and American cheese.
Bagel Crust’s new location at 279 Northland Center is open from 7 a.m. to 3 p.m. daily, but come early to see the bagels being made in the window while you eat.
