Embarking on a quest to discover the top ten places to snag a bagel in New York City is not just a journey through the streets, but a dive into the heart of the city's culinary soul. Bagels, with their chewy interiors and slightly crisp exteriors are more than just bread. They truly are a New York institution. Each of these establishments offers something unique, from traditional recipes passed down through generations to innovative twists that have captivated the taste buds of locals and travelers alike.
But first, let's explore how bagels are made and what the difference is between the NY style of bagel and the Montréal style. There has been a long standing debate about which city has the best bagels. I've tried both styles on numerous occasions, including the famed bagels from Montreal's St-Viateur Bagel and the iconic bagels from the Ess-a-Bagel in Manhattan. I've lived in both cities and while I am a Canuck at heart, I have to admit that I prefer the New York bagel. Je suis désolé Montréal!
The Bagel
Similar to hummus the exact origins of the bagel are a tad murky. However, it is widely accepted that the bagel has its roots in the Jewish communities of Poland in the 17th century. A popular theory suggests that the bagel was first invented in Krakow, Poland, as a competitor to the bublik, a lean bread of wheat flour designed for Lent. The bagel's distinctive shape, with a hole in the middle, made it unique. This design not only allowed for easier baking and transport but also had practical benefits for vendors who would string them on dowels or ropes to sell in the streets and markets.
The word "bagel" itself is thought to have originated from the Yiddish word "beygl," derived from the Middle High German word "böugel" or the Old High German "bouc" (meaning ring or bracelet), reflecting its circular shape. This etymology points to the bagel's ring-like form, which has been a constant through its history. This ring form of bread shows up in many other cultures such as in Turkiye where simit is holds a special place in the culture there as a traditional breakfast item and as a popular street food. Read more about simit and other Turkish street foods in our post.
The making of a bagel is a process that involves several steps, each contributing to its distinctive texture and flavor. The basic ingredients in bagels are flour, water, yeast, salt, and sometimes sugar and malt. The process can be broken down into the following:
Mixing: The ingredients are mixed together to form a dough. The dough's consistency can vary depending on the specific type of bagel being made.
Shaping: Once the dough has risen and developed enough gluten (which gives the bagel its chewy texture), it is shaped into the traditional bagel form. This is typically done by rolling the dough into a log, cutting it into pieces, and then rolling each piece into a rope that is then joined at the ends to form a ring.
Boiling: Before baking, bagels are boiled in water. This crucial step sets the crust before it goes into the oven, contributing to the bagel's shiny surface and chewy texture. The boiling water can be plain or, as is the case with Montreal bagels, sweetened with honey or malt.
Baking: After boiling, the bagels are baked in an oven until they are golden brown. This process caramelizes the crust, giving it a slight crunch while keeping the inside soft and chewy.
The difference between the New York and Montreal style of bagels highlights the diversity that exists within this simple food item:
New York Bagels are characterized by their large size, soft, chewy interior, and shiny, slightly crispy exterior. They are typically boiled in plain water, which contributes to their chewiness. New York bagels might also contain malt and salt in the dough, which adds to their distinctive taste. They are often baked in a standard oven, which gives them a dense texture.
Montreal Bagels, on the other hand, are smaller, denser, and sweeter than their New York counterparts. They are distinguished by being boiled in honey-sweetened water, which not only adds a slight sweetness to the crust but also creates a denser texture. Montreal bagels are often baked in wood-fired ovens, which imparts a unique flavor and a crispier crust. They also tend to have a larger hole in the middle and are typically coated with sesame or poppy seeds, adding an extra layer of flavor and texture.
Where to Nosh in NY
Here is my top ten. Each of these places offers something unique, from traditional recipes passed down through generations to innovative twists that have captivated the taste-buds of locals and the millions of tourists that the city sees. So, without further ado...
Ess-a-Bagel – This legendary spot that has been serving up some of the city's best bagels since the 1970s. Known for their massive size and perfect texture, these bagels are hand-rolled, boiled, and then baked to perfection. Their everything bagel, generously topped with a variety of seeds and garlic, should be on hyour top ten of food to try - simply delish! With their near perfect texture and an extensive variety of cream cheese spreads, Ess-a-Bagel turns the simple bagel into a gourmet experience. This is why it tops my list.
Bagel Hole – Located in Park Slope, Brooklyn, this place arguably offers the quintessential New York bagel. It’s small, dense, chewy, and everything a traditionalist would demand in a bagel. This KISS (keep it simple stupid) spot focuses on the basics, delivering bagels with a satisfying bite and a wonderfully crisp crust. As a traditionalist, I have to put this one pretty high up on the list.
Russ & Daughters – A Lower East Side legend, this appetizing store has been around since 1914. Combining history with flavor, a bagel from Russ & Daughters is a must-try. While famous for their smoked fish and deli items, their bagels are equally deserving of acclaim. Try one with their house-cured lox (brined salmon for those who aren't familiar) for an unforgettable New York experience. This one is for my wife who loves lox. I am not a big fan but it was her fave while we lived there so it makes the top 3.
Absolute Bagels – This Upper West Side shop on Broadway is often heralded for baking the best bagels in the city. Absolute Bagels offers a wide variety of flavors, all of which boast a crispy exterior and a fluffy interior. Expect a line, but also expect a perfectly crispy exterior with a soft, chewy middle that makes the wait worthwhile. Arrive early to avoid the line and enjoy a bagel that's warm from the oven. But for the line, I might have placed it a bit higher. I don't like lines but the bagels really are that good.
Brooklyn Bagel & Coffee Company – With several locations, they offer a vast array of bagel flavors and cream cheeses. Their bagels are hand-rolled, kettle-boiled, and baked to perfection, providing the crunchy outside and fluffy interior one expects. Their variety of spreads and the option to customize your bagel sandwich make it a great place for a quick bite of lunch.
Tompkins Square Bagels – A favorite among East Village locals, Tompkins Square Bagels brings you the creative side of bagels. They're well known for their wild cream cheese flavors (think birthday cake or chipotle avocado) and their hand-rolled bagels. It's a great hip spot for both classic and some pretty inventive bagel creations.
Black Seed Bagels – Black Seed Bagels brings a unique twist to the NY bagel scene by blending New York-style bagel tradition with the techniques of Montreal. This results in a slightly sweeter, denser, and wood-fired bagel that's absolutely delicious. I would not say it compares to those a St.Viature but it was close enough to make me a bit homesick.
Zabar's – A true Upper West Side staple, Zabar's is not just about bagels but the entire New York deli experience. Their bagels, however, are divine with a perfect texture and taste that complements their extensive selection of spreads and smoked fish. Admittedly, I might be biased towards their bagels because I love the deli items; their sour pickles are to die for! Don't get me started on pickles. I could write an entire blog on that.... in fact, maybe I will!
Murray’s Bagels – Located in Greenwich Village, Murray’s adheres to a no-toasting policy because their bagels are that fresh. Offering a wide variety of bagels and fillings, it's a place where tradition meets quality. Their chewy, sizable bagels are a canvas for a plethora (would you say I had a Plethora of Piñatas?) of cream cheese flavors and high-quality toppings.
Bagel Pub A Brooklyn favorite, Bagel Pub offers a cozy atmosphere alongside its vast selection of freshly baked bagels and spreads. They are all hand rolled and kettle baked. It's the perfect spot to enjoy a leisurely breakfast or a quick bagel to go. I didn't get to Brooklyn often but the few times we ventured out to Coney Island we'd make a pit stop here to grab a picnic lunch for the beach.
These ten places I picked each have their own charm and specialties, and to me they encapsulate the essence of New York's bagel scene. From traditional to innovative, you will find a bagel shop in New York City that caters to every taste and preference. If you live there already, then you know this by now right? I'm sure you'll have a different top ten than mine and feel free to share yours in the comments. But if you are a tourist to the Big Apple, you must make sure to stop in and try this food that epitomizes New York; trust me, your taste buds will thank you.
Happy (yummy) Travels!
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