Enjoy warm, budget-priced bagels that are a bit larger than average. The egg bagel is a favorite. So is the everything bagel with the salty and smoky whitefish salad for an explosion of flavor. Read more.
Open most nights until 8PM, bagels here have a better chew than most. Lines often stretch out the door for bagel sandwiches, from standard cream cheese to lox or whitefish to bacon, egg, and cheese. Read more.
This classic NY shop first opened in 1976. Its 2 locations have long lines for the chewy bagels, but people just picking up bagels & cream cheese can sneak to the back, where the line is much shorter. Read more.
The Chelsea outpost is popular for their big, airy bagels, mini bagels, a robust selection of cream cheeses, and rotating specials like toasted almond cream cheese or gingerbread bagels. Read more.
Since 1996, Murrays' superior thin, dense bagels have had a crackly crust and interior chew. Beyond standard cream cheese and egg sandwiches, Murray’s also offers chicken cutlet, pastrami, and salami. Read more.
The rainbow of cream cheese options and rainbow-colored bagels, make for long lines but a massive variety of menu items will serve basically any appetite. Read more.
Sadelle's in Soho offers a classic egg sandwich that shouldn't be missed. The classic BEC is fairly simple: 2 fried eggs with bacon and muenster on homemade challah. Read more.
Bialys — a flat round roll with onions chopped up in the center — are a NY tradition. Kossar’s is the ultimate place to score some. The shop opened in 1936, and still uses the same original recipe. Read more.
This shop offers an unusually large range of flavored creams cheeses and alternatives made from whipped tofu. The bagels remain the focus, with great cinnamon raisin, poppy, and sesame seed bagels. Read more.
Some say this tiny, Park Slope bakery serves the city’s best bagel — crispy, chewy, and robust. It's doesn’t have any seats, and only takes cash, but the bagels are usually hot and fresh. Read more.
Tasty Bagels was founded in 1983. This hub of bagel innovation owns up to inventing the big wheel bagel in 1984, a giant disk of bagel dough fit to feed an entire bagel party by being cut in wedges. Read more.
