A Guide to New York Bagels: History and Best Places
The bagel is perhaps the most iconic food of New York after pizza. This simple doughnut-shaped sandwich, boiled before being baked, has become a symbol of New York breakfast and brunch, loved by generations of residents and visitors. But not all bagels are created equal: the New York bagel has a unique characteristic, due to the city's water and a century-old tradition. Whether you want it with cream cheese and smoked salmon (lox), or with bacon and eggs, this guide tells you the story of the bagel in New York, the best places to try it, and how to order it like a true New Yorker.
A Bit of History: The Origins of the Bagel
The bagel has Polish Jewish origins. It arrived in New York with Jewish immigrants from Eastern Europe between the late 19th and early 20th centuries. The first document mentioning the bagel in New York dates back to 1900, when the Union of Jewish Bakers standardized its production. For decades, the bagel was a niche food, primarily consumed by the Jewish community of the Lower East Side and Brooklyn. In the 1970s and 1980s, the bagel exploded into mainstream American culture, thanks in part to the rise of bagel factories and national chains. Today, the bagel is ubiquitous in New York, and the city is considered the world capital of bagels.
Why are New York Bagels Special?
There are two secrets (or so they say) that make New York bagels unique.
New York Water
The legend has it that New York's tap water, which comes from the reservoirs of the Catskill Mountains, is particularly low in minerals (soft water), giving the dough a unique texture: crispy on the outside, soft and chewy on the inside. Many bakers swear that it is impossible to replicate the same bagel elsewhere with different water. Science or myth? Certainly, New York bagels are different.
The Boiling
The true New York bagel isboiledin water (often with malt or honey) before being baked. This process gelatinizes the starch on the surface, creating that shiny crust and chewy, dense texture that sets it apart from simple doughnut-shaped bread.
The Ingredients
The best bagels are made with high-gluten flour, yeast, water, malt, and salt. No sugar, no fats. Simplicity is key.
How to Order a Bagel in New York
Ordering a bagel in New York can be intimidating for those unfamiliar with the ritual. Here are the steps.
1. Choose the Bagel (the base)
Plain:The classic, simple one.
Sesame:With sesame seeds on top.
Poppy:With poppy seeds.
Everything:The most popular. A mix of sesame seeds, poppy seeds, dehydrated garlic, dehydrated onion, and salt. It's flavorful and crunchy.
Cinnamon Raisin:With cinnamon and raisins. For those who love sweet.
Whole Wheat:Whole grain.
Pumpernickel:Dark rye, with a strong flavor.
Egg:With eggs in the dough, richer and yellower.
2. Choose the Toasting (Toasted or Not Toasted)
Toasted:Toasted. It is the most common choice because it enhances the crunchiness.
Not toasted:Not toasted. For purists who want to feel the original chewy texture.
"Lightly toasted":Lightly toasted, a middle ground.
3. Choose the Spread (Schmear)
Theschmearis the Yiddish term for spread.
Plain cream cheese:The classic, simple.
Scallion cream cheese:With scallions, very popular.
Vegetable cream cheese:With mixed vegetables.
Lox cream cheese:With pieces of smoked salmon.
Nova lox:The king of schmears. Sliced smoked salmon, served on top of cream cheese, often with capers, red onion, and tomato.
4. Add Toppings (optional)
Lox (smoked salmon):The most classic and expensive addition.
Whitefish salad:Whitefish salad.
Tuna salad:Tuna salad.
Egg salad:Egg salad.
Bacon, eggs, and cheese:For a more American breakfast bagel.
Capers, red onion, tomato, cucumbers:To accompany the lox.
Order Example
"Hi, can I get aneverything bagel, toasted, with scallion cream cheese, and add lox" (An everything bagel toasted with scallion cream cheese and smoked salmon).
The Best Bagel Places in New York
Russ & Daughters (Lower East Side - 179 East Houston Street)
An institution since 1914. Russ & Daughters is a Jewish deli that serves the best bagels with lox (smoked salmon) in the city. It’s not a sit-down place (they have a small café next door, Russ & Daughters Cafe, where you can eat at a table). Their bagel "The Classic" (everything bagel with cream cheese, lox, capers, red onion, and tomato) is legendary. Expensive, but worth every penny.
Ess-a-Bagel (Midtown - 831 3rd Avenue, and a second location at 359 1st Avenue)
Ess-a-Bagel is another institution, beloved by New Yorkers. Their bagels are large, soft, and dense, with a perfect shiny crust. They have a wide selection of cream cheese (the "vegetable" and "scallion" are exceptional). The service is fast and casual. There is almost always a line, but it moves.
Absolute Bagels (Upper West Side - 2788 Broadway)
A small, unpretentious spot, often cited as the best bagel in New York by those living in the Upper West Side. The bagels are handmade, boiled, and baked fresh. The texture is perfect: crispy on the outside, chewy on the inside. The cream cheeses are homemade. Note: they only accept cash.
Tompkins Square Bagels (East Village - 165 Avenue A)
Another beloved bagel shop. Their bagels are excellent, and they also offer hot sandwiches (like the "Spicy Sausage, Egg & Cheese"). They also have a location in Chelsea.
Black Seed Bagel (Nolita - 170 Elizabeth Street, and other locations)
A different style: Black Seed makes Montreal-style bagels (Canadian), smaller, denser, and slightly sweeter, baked in a wood-fired oven. They are great, but they are not the classic New York bagel. For purists, it's better to go to Ess-a-Bagel or Russ's.
Zabar's (Upper West Side - 2245 Broadway)
Zabar's is an institution on the Upper West Side, famous for its deli and bagels. They don't have a counter to eat at (you can take out and eat in a nearby park). The bagels are excellent, and the lox is top quality.
Bagels for Breakfast vs Bagels for Lunch
Breakfast:Bagel with cream cheese (plain or flavored), maybe with lox or with eggs and bacon.
Lunch:Bagel with tuna salad, chicken salad, or with cold cuts (pastrami, roast beef).
How Much Does a Bagel Cost in New York?
Plain bagel (nothing on it):$1.50 - $2.50.
Bagel with cream cheese (schmear):$4 - $6.
Bagel with lox and cream cheese:$12 - $18 (lox is expensive).
Bagel with eggs and bacon:$6 - $10.
Tips for Buying
Go early:The best bagels sell out before noon, especially on weekends.
Bring cash:Some places (Absolute Bagels) do not accept cards.
Be prepared to wait:At famous places (Ess-a-Bagel, Russ's) the line is long, but it's worth it.
Don't ask to "toast it too much":New Yorkers prefer it "lightly toasted" or not toasted at all.
Eat it right away:The bagel is best when fresh. If you take it to go, it loses its crunch.
FAQ
What is a bagel?
A bagel is a doughnut-shaped bread roll that is boiled before being baked, giving it a chewy texture and a shiny crust.
Why are New York bagels so special?
Because of New York's water (soft water, low in minerals) and the tradition of boiling before baking.
What is the difference between lox and nova?
Lox is brined smoked salmon (saltier and more smoked). Nova (Nova Scotia) is cold-smoked salmon (milder, more expensive). The terms are often used interchangeably.
What does "schmear" mean?
The Yiddish term for spread (usually cream cheese).
What is the most popular bagel in New York?
The everything bagel (with sesame seeds, poppy seeds, garlic, onion, and salt).
Where can I get the best bagel with lox?
Russ & Daughters (Lower East Side). Their "The Classic" is legendary.
What is the best plain bagel?
Absolute Bagels (Upper West Side) or Ess-a-Bagel (Midtown).
How much does a bagel with lox cost in New York?
Between $12 and $18, depending on the place.
Are New York bagels vegan?
A plain bagel (without eggs or honey) is vegan. The cream cheese is not. Some places offer vegan cream cheese.
Can you eat a gluten-free bagel in New York?
Yes, some places (like Modern Bread and Bagel) offer gluten-free bagels.
What is the best time to buy a bagel?
Early in the morning (before 10:00 AM) to have the widest selection and freshly baked bagels.
What do "toasted" and "untoasted" mean?
Toasted means toasted (crispier). Untoasted means not toasted (chewier texture).
What are the most popular cream cheeses?
Plain, scallion, vegetable, lox.
Can you freeze a bagel?
Yes, bagels freeze well. To thaw them, toast them directly from frozen.
What is the difference between a bagel and a bialy?
The bialy (typical of Bialystok, Poland) is similar to a bagel but does not have a central hole and is topped with onion and poppy seeds. It is not boiled, only baked. It is less common. You can find it at Kossar's Bialys in the Lower East Side.
A piece of New York history
The bagel is much more than just a sandwich: it is a ritual, a tradition, a piece of New York history. Whether you prefer it with a simple schmear of cream cheese or loaded with lox, capers, and red onion, tasting an authentic New York bagel is an experience you won't forget. Don't be intimidated by the line or the ordering ritual: New Yorkers are passionate about bagels, but also welcoming to curious visitors. Grab your toasted everything bagel, give it a slight fold, and enjoy it while walking the streets of the city. To discover all the culinary specialties and secrets of the Big Apple, don't miss our complete guide to New York with tips on restaurants, neighborhoods, and must-see attractions.
Revision date: March 2026