The 18 best bagels in NYC

What is it? A pint-sized bakery that's stood in the Upper East Side for over 100 years. 

Why we love it: Still named for the family that ran it from 1916-2008, Orwashers has expanded all the way from the east to the west side in its century-plus in existence. Also part of the expansion? Bagels. The new owner Keith Cohen added to the bakery's rolodex of rye bread and Jewish breads, adding bagels in 2016. Using a sourdough starter as a base, Cohen steams his bagels instead of boiling, creating a crust that snaps with even more chew and that telltale tang. It makes a formidable sandwich base, easily holding up thinly-sliced lox, dilly cream cheese and a pop of lemon zest in the New York Breakfast sammie.

Time Out tip: If you want more space to eat your bagel, the Upper West Side location has plenty of seating and is only two blocks away from Central Park. 

Address: Multiple locations 

What is it? A family-owned business whose bagels have been named “Best of the Boroughs.”

Why we love it: Large, crusty bagels with pillowy insides are hallmarks—along with notoriously long lines—at this beloved shop, which launched in 1976 on 21st Street before expanding to Midtown East. Expect 18 varieties of house-made cream cheese, from sweet (blueberry, banana nut, Oreo) to savory (sundried tomato, cheddar, jalapeño), and an entire lunch docket of bagel sandwiches (turkey club, pizza bagel). 

Time Out tip: The only Ess-a-Bagel in Brooklyn can be found at our very own Time Out Market New York, Dumbo.

Address: Multiple locations

What is it? New York's iconic appetizing store that has furnished the whole city with lox, herring and bagels since 1914. 

Why we love it: One step inside the little Lower East Side shop, and you've gone back in time. The black-and-white, standing room only store is packed full of any provision you could put your mind to—dried fruits, tins of caviar and capers by the literal gallon. But on a daily basis, you'll find a shoulder-to-shoulder crowd waiting for kettle-boiled bagels spread with a schmear of choice (including a caviar cream cheese) and damn near translucent slices of smoked salmon. It also has a morning and afternoon cafe nearby on Orchard Street, a fantastically gleaming retail factory not too far over the bridge in Brooklyn and another shop in the Hudson Yards.

Time Out tip: High holidays and weekends definitely bring the crowds, and with it, a wait. However, a recent 2pm visit on a Saturday yielded, surprisingly, a 15-minute wait time. So try your hand at coming later to skip the rush.

What is it? An old school shop where the bagels are hand-rolled and kettle-boiled. 

Why we love it: This West Village standby has been slinging superlative bagels in several varieties (poppy, cinnamon raisin, sesame) since 1996. The lines can be a little chaotic, but the spot somehow cranks through crowds clamoring for its fresh goods before you can even figure out where to stand. Long wooden benches line the wall, made for scarfing more than sitting before hitting the road. 

Time Out tip: If you need more between your bagel than just cream cheese, The Oy Vey! will certainly be up to the task with sausage, eggs, bacon and a potato latke.

Address: 500 6th Ave, New York, NY 10011

Opening hours: Mon–Fri 6am–5pm; Sat–Sun 7 am–4pm

What is it?

Why we love it: This Upper West Side institution began as a smoked fish sop with in was founded by Louis Zabar, a Ukrainian immigrant, in 1934. Still a family business in its third generation, its present 20,000 square-feet host a feast of savory and sweet treats, including its signature malt barley flour bagels.

Time Out tip:

Address:

Opening hours:

What is it? A bagel shop whose killer sandwiches often tie with what's new and trending in the social media realm.

Why we love it: This New York-style bagel shop was once just a Bed Stuy favorite before its green awning also rose in the West Village in 2024. More than just flavored cream cheeses here, Greenberg's specialty lies in its variety of sandwiches, most of them stacked. Spicy queso and cacio e pepe BEC's and tomato-ey shakshuka eggs have been sandwiched between two bagel halves here. Much like sneaker drops, limited-time sammies at Greenberg's have included collabs with Adidas and Ducati next to local talent, including New York Nico.

Time Out tip: Greenberg's selection of sandwiches extends to the vegan crowd, as much of their veggie and animal-free creations incorporate Just Egg and soy bacon.  

Address: 1065 Bedford Ave, Brooklyn, NY 11216; 34 Carmine St, New York, NY 10014

What is it? A bagel shop with Seinfeld cred that started in NYC before taking on the nation. 

Why we love it: Though the original H&H closed in 2011 after 39 years, others have opened in its stead, including a return to the old Upper West Side neighborhood in 2022. Options across its spots include everything, cinnamon raisin and pumpernickel, all kettle-boiled and baked to create a product “like no other bagel in the world.” 

Time Out tip: The H&H Bagels location in Moyinhan Train Hall is a godsend if you are heading out of town. Have your order ready, they will ask for it before you reach the counter, so you can keep the line moving and make it to your train.

Address: Multiple locations

What is it? An old school institution that's a staple of the city for its bialys and bagels alike. 

Why we love it: Bialys may seem to say it all at this 30s-era Lower East Side Jewish bakery, but the bagels are among the city's best, too. They're kettled-boiled, baked on burlap boards and finished on stone. Malt syrup creates a rich sweetness in the end product. Plus, they give you plenty of cream cheese here that can easily supply your single order and then some. 

Time Out tip: It is kind of in the name, but an order of bialy's on the way out won't hurt you. 

Address: Multiple locations

View this post on Instagram

A post shared by BO's Bagels (@bosbagels)

What is it? One of the few solid bagel shops to exist in Harlem. 

Why we love it: Bo’s Bagels came into existence to fill an immediate need, according to Andrew Martinez and Ashley Dikos. That need? Finding a bagel in Harlem that was decent. Learning the ins and outs of the bagel trade—proper hand-rolling technique, kettle boiling them and baking them on bagel boards—the two began testing the waters with friends and family, eventually leading to a brick-and-mortar store in Harlem in 2017. Now you can find bagels with that glorious sheen and bubbly crust in the northern part of Manhattan, generously dusted in sesame, poppy seeds and even za'atar, and schmeared with the likes of tofu scallion, maple walnut and berry almond cream cheese. 

Time Out tip: Get inside the mind of Martinez by ordering the bagel that bears his name. The Andrew comes with sausage, egg, bacon and a drizzle of maple syrup, all over a nice helping of scallion cream cheese.

Address: 235 W 116th St, New York, NY 10026; 3750 Broadway, New York, NY 10032

What is it? A mini-chain bagel shop that hawks NYC-style bagels in seven locations across the city.

Why we love it: What started as a humble store named after owner Matt Pomerantz's mother, Zucker's now has several locations around the city, bagged bagels in the freezer section and still holds the Guinness World Record title for the world's largest bagel and lox sandwich. But sans the commercalism and 213-pound creation, a regular visit to Zucker's yields hand-rolled and kettle-boiled bagels that rank with the best of 'em. Mix and match a bunch of bagel varieties with schmears, salads and smoked fish, or turn them into egg sandwiches. 

Time Out tip: The store recently rolled out sourdough bagels for a taste of something fresh. 

Address: Multiple locations

What is it? Timothee Chalamet's favorite bagel spot for a breakfast sandwich. No, seriously. 

Why we love it: Tompkins Square Bagel’s menu includes the expected options like plain, poppy and pumpernickel bagels, plus specialty selections like French toast and chocolate chip. Sandwich ‘em or select from fruit or nut spreads and cream cheese options.

Time Out tip: Tompkins has a lock on cream cheese—from the chocolate chip cookie dough and the pumpkin variety to vegan versions that include garlic herb and tofu lox. 

Address: Multiple locations

This Fresh Meadows maker has been spinning "all natural, handmade" kettle-boiled then baked bagels since 1961. Varieties like egg-onion, everything and blueberry each have a crisp crust and interior so chewy and ideal it almost takes off the edge off the word moist. Practically a landmark, Bagel Oasis is also open an eye-popping 24-hours a day, every day. 

This Park Slope bagel counter specializes in hand-rolled, kettle-cooked bagels in varieties like cinnamon raisin, pumpernickel and garlic. Adorn them in a vibrant array of flavored cream cheeses (mixed berry, guacamole), smoked fish or with the bodega-breakfast-of-champions, bacon, egg and cheese.

Here’s where to find the best donuts in NYC, from glazed to sugar-dusted, classic crullers to Italian bombolini