You Gotta Try This: Wholy Bagel
You don’t expect to find a taste of New York in Southwest Austin, but that’s exactly what Scott Campanozzi created when he opened Wholy Bagel three years ago. The New Jersey native says he’s quite happy to have settled into the strip mall off William Cannon and MoPac, but even with the success of the little bagel shop that could, doesn’t have plans to open another anytime soon.
With that news, you might as well plan a trip to try one of Campanozzi’s bagels, and if you’ve spent any time in the Northeast, one trip won’t cut it.
Every day, the Wholy Bagel staff makes about a dozen kinds of New York-style bagels, including the hard-to-find egg bagel that gets its yellow hue from yolks used in the dough. You’ll find even more varieties of cream cheese, some of which have a flair you’d only find in Texas, such as one with Hatch peppers or another with bacon, scallion and Cheddar cheese.
On a recent visit, the woman working the counter was happy to let me try two different kinds of cream cheese (one made with olive and pimento and another with lox), one on each half of the bagel ($3.99). (A tip: In line with tradition, speak up — and clearly, repeating yourself if necessary — if you’d like your bagel toasted. I thought I’d asked for mine toasted, but I don’t think I spoke up loudly enough about it, but even untoasted, my everything bagel was everything I’d hoped it would be.)
My friend, who lived in Jersey City for five years, went straight for the breakfast sandwich bagel, ordering one with Taylor ham (a Jersey favorite), Swiss cheese and a nicely fried egg ($4.79).
You can sit inside the bakery on one of the barstools along the wall, but if you’re lucky and go on a nice day, grab the little cafe table on the sidewalk.
It’s not exactly Lexington Avenue in Manhattan, but it will do.
Open: 6 a.m. to 3 p.m. Monday through Friday, 7 a.m. to 2 p.m. Saturday and Sunday.