Greenpoint’s most popular bagels aren’t going away with the scheduled end of Edith’s (60 Greenpoint Ave.) pop-up. The team behind the sourdough wood-fired bagels, which pay homage the Polish origin by hand twisting in the style of an obwarzanek krakowski, command a long line every Thursday through Sunday and have decided to extended their residency at Paulie Gee’s indefinitely.

Edith’s menu was also updated and expanded for fall, with hand twisted bagel sandwiches, wood-fired sourdough pita sandwiches, brioche-style challah buns and more baked goods. As seen in the last few months since Edith’s opened, seasonal specials can also be expected.

In addition to the promise to keep providing their specialty baked goods and sandwiches with the neighborhood, Edith’s is partnering with another local business. Elyssa Heller, owner of Edith’s, and Dennis Ngo, Chef and Owner of Di An Di (68 Greenpoint Ave.), have joined forces to collaborate on a traditional Vietnamese plate with an Edith’s twist: a unique take on a fish Banh Mi. The Cha Ca Sesame Bagel Sandwich layers fried fish patties, galangal aioli, scallon, fresh dill and homemade pickles between a sesame bagel. Proceeds will benefit two local organizations, the North Brooklyn Angels and Echoed Voices.

The Edith’s x Di An Di collab will be live for two weeks starting, Thursday October, 8th.

Edith’s will remain open at 60 Greenpoint Ave., Thursday through Sunday, 9 a.m. to 2 p.m., or earlier if menu items sell out, which isn’t uncommon.

The wood fire oven at Paulie Gee’s is utilized in the mornings for bagel making at Edith’s. (Image courtesy of Edith’s) Credit: Andrew Bezek

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