The best bagels in NYC

Looking for the best bagels in NYC? These shops serve everything from a classic lox-and-shmear to composed sandwiches.
BLACK SEED everything bagel beet-cured salmon horseradish cream cheese radish herbs
Photograph: Courtesy Paul Wagtouicz
By Jake Cohen, Christina Izzo and Time Out contributors |

Of all its signature foodstuffs—pastrami sandwiches, New York pizza—bagels are arguably the most synonymous with Gotham. We take these baked beauties and schmear them with cream cheese concoctions, layer them with smoked fish galore and even occasionally throw an egg on top. That's why there is never a day that we don't want to load up on dozens from the city’s best delis or bakeries. After careful deliberation and plenty of schmear we've settled on this list of our favorites. Here’s where to get the best bagels in NYC.

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Where to find the best bagels in NYC

David's Bagels
Photograph: Laura Gallant
Restaurants, Delis

David’s Bagels

icon-location-pin Gramercy

Some bagel shops are in the business of wacky flavors—not this Gramercy storefront, which earned its ways into the upper echelons of New York bagels for its traditional rounds (salt, sesame, poppy), sporting crowd-pleasing chew factor and expert seasoning. Pick your poison and build your own sandwich with choices of deli meats and smoked fish galore.

Kossar's Bagels
Photograph: Laura Gallant
Restaurants, Delis

Kossar’s Bialys

icon-location-pin Lower East Side

Bialys may be the namesame at this historic Lower East Side Jewish bakery, which opened back in 1936, but the bagels stand up on their own as a reason to visit. Made in three stages—kettled boiled, baked on burlap boards and finished on stone—the bagels have a rich sweetness courtesy of pure malt syrup.

Orwashers Bagel
Photograph: Courtesy Yelp/Jeff O.
Restaurants, Bakeries

Orwasher’s Bakery

icon-location-pin Upper East Side

This century-old kosher spot has an old-world reputation for producing cutting-edge artisan breads. Though aside from the classic rye, the bagels bring a new-world flare to the table. Instead of the classic boiling and baking, they use a high-tech steam oven to get the same glossy finish on each soft beauty.

Assorted bagels at Baz Bagel
Photograph: Paul Wagtouicz
Restaurants, Delis

Baz Bagels

icon-location-pin Little Italy

The old-fashioned boil-and-bake technique stays true in this diner upgrade. Small-batch batches of low-rising dough rings are set on burlap-covered boards and given a spin in a rotating tray oven, resulting in springy-yet-crusty vehicles for spreads like beet-horseradish, cucumber-dill and wasabi-tobiko cream cheeses.

Tompkins Square Bagels
Photograph: Laura Gallant
Restaurants, Bakeries

Tompkins Square Bagels

icon-location-pin East Village

Enjoy your morning coffee in this 25-seat East Village café while you get to enjoy the show of bakers boiling rings of dough in the open kitchen. The menu includes homemade lox and regular bagels, plus "old school" versions—smaller, chewier rounds made without the dough conditioners that lend latter-day bagels their fluffiness.

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