The salt beef beigel.

Asher Cohen came over from Israel as a carpenter, learned to bake from his brother Jonny, and bought the butcher's shop at 159 Brick Lane in 1974. About three thousand beigels a day come out of it now, boiled first and then baked, and the boiling is the whole difference between this and an American bagel. Order the salt beef with mustard and take the gherkin. Brick Lane Beigel Shop, the yellow one at 155, is a separate and older business run by a different branch of the same family, so check the sign before you join a queue.