Bantam Bagels, at 283 Bleecker St. near Jones St., is taking a “hole” new approach to bagels. Actually, they are taking a leftover piece of bagels — the holes — and stuffing them with flavored cream cheese. There are an array of flavored “balls,” including the tasty “Bleecker St.” — marinara / mozzarella cream cheese topped with a pepperoni slice (all sourced locally) — evoking the flavors of pizza. There are also the lip-smacking tomato-topped, pesto cream cheese-filled bagel ball, and the sugar-topped, French toast-tasting “Bantam,” and even a peanut butter and jam-injected version. Each bagel ball costs $1.35 plus tax, with volume discounts. When owner Elyse Oleksak was asked, “How do you fill the bagel balls?” she replied, “That’s our secret.” Unlike the cronuts craze, since the supply is not limited, it’s not necessary to camp out at 6 a.m. in order to try them.
