It’s hard to tell where the first bagel originated. Egyptian hieroglyphic panels displayed in the Louvre in France depicting Ancient Egyptians’ daily life show rolls with a hole in them. Similar rolls have existed for centuries in Italy, China, and the Middle East. Some food historians say that the origin of the word “bagel” is derived from the Yiddish word “beigen,” meaning to bend. The bagels we are familiar with today were most likely brought to New York by Jewish immigrants from Eastern Europe.
Bagel Crust brings a taste of New York-style bagels to State College. Now with two locations, 332 E. Calder Way and 460 Westerly Parkway, Bagel Crust boils its bagels before baking them, making them crispy on the outside, soft and chewy in the middle.
“We don’t add any preservatives, butter, oil or eggs to the bagels. The only exception to that is the egg bagel of course,” explains owner Al Rusinque.
Rusinque previously owned three other bagel shops in Delaware, Florida, and Maryland. He decided to sell those businesses and open his first Bagel Crust location in Downtown State College in 2014 when his son, Brandon, came to Penn State University to study pre-med. Then, in late December 2016, he opened the Westerly Parkway location.
More than 20 varieties of bagels are baked fresh throughout the day, from your classic everything bagel to your one-of-a-kind rainbow bagel. The new best seller is the asiago-everything bagel. On any given weekday, Bagel Crust bakes 100 dozen bagels and close to 300 dozen on Saturdays and Sundays.
Seasonal colored bagels are also available for holidays, birthdays, weddings, and other special occasions.
“We are always experimenting with new combinations, so we have a green and white bagel for St. Patrick’s Day, a pink, heart-shaped strawberry and chocolate chip flavored bagel for Valentine’s Day, and a blue and white bagel for football season!” says Rusinque.
“Every sandwich is made-to-order with premium Boar’s Head meats, homemade chicken, tuna, egg, and white fish salads.”
The most popular sandwiches include the Big Al (with grilled chicken, bacon, mozzarella, lettuce, and tomato), Turkey Chipotle, The Neesh (chicken salad), and the Skinny Lady (served on a scooped out everything bagel). The best selling breakfast bagel is The Hangover (two eggs, bacon, sausage and American cheese).
There are more than 10 different cream cheese spreads including sundried tomato, cinnamon walnut raisin, veggie, scallion, jalapeno cheddar, garlic and herb, lox, and strawberry. “We cut all the vegetables in-house for our spreads daily,” says Rusinque.
Enjoy the new outdoor seating at the Bagel Crust Westerly Parkway with a cup of good, organic coffee or tea or cool down with a healthy organic smoothie to go with your bagel sandwich!
Stop in on Mondays and Tuesdays to get 16 uncut bagels for the price of a dozen.
For special catering orders including sandwich platters and custom bagels, visit bagelcrust.com or call 814-308-9756.
