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A bunch of bagels tumbled into a basket, seeds sloughing off.
No other bread can quite match the golden sheen and toasty smell of a warm bagel.
Robert Sietsema/Eater NY

NYC's 22 Finest Bagels

Where to find exemplary versions of NYC's unofficial favorite food

by Updated

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No other bread can quite match the golden sheen and toasty smell of a warm bagel.
| Robert Sietsema/Eater NY

The bagel may or may not have been invented by Germans living in Poland in the 14th century, but here, it's associated with Jewish-American cuisine, as well as being one of the city's most iconic foods. Revered by people all over the country, it's rare to find a faithful duplication elsewhere. True bagels are boiled briefly before being baked (turn one over — if it has a grid pattern on the bottom, it was first steamed, and is not a true bagel). Chewy, glutinous, and highly caloric, one's a meal and a very satisfying one, especially when schmeared with cream cheese and planked with lox or another form of cured fish.

Even today the bagel continues to evolve, as several points on this map will demonstrate. Here are some favorites, including a Mediterranean precursor to the bagel and some stunt bagels, all good enough to be wolfed down whole without any topping at all.

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Note: Restaurants on this map are listed geographically.

5650 Riverdale Ave
Bronx, NY 10471

Faithfully furnishing bagels, bialys, and muffins to its northern Bronx neighborhood since 1992, Riverdale Bagels guarantees its bagels are boiled and not steamed. All the traditional toppings are available, but innovative spreads are being developed on a daily basis, including spicy bacon, garlic pepper, and sundried tomato cream cheeses.

A storefront with a neon boy with a bagel in his arm muscle.
Riverdale Bagel in the northwestern Bronx.
Google Maps
  • Open in Google Maps

235 W 116th St
New York, NY 10026

This shop was started in 2017 to address a lack of a great bagel place in Harlem. The result is a shop with bagels that have a crisp exterior and chewy inside, made the traditional way with a 24-hour fermentation, brief boil, and bake. All the classic spreads are available, as well as aggressively creative bagel sandwiches like the Andrew, featuring egg, sausage, bacon, Vermont maple syrup, and scallion cream cheese.

A glass counter with bagels in baskets and two employees by the register to one side.
The bagel case at Bo's in Harlem.
Robert Sietsema/Eater NY
  • Open in Google Maps
  • Foursquare

2788 Broadway
New York, NY 10025

Come lunchtime, this barn of a bagel bakery boasts lines that extend out the door, the customers eager for a taste of its bulbous and budget-priced bagels, often delivered still warm, rendering toasting unnecessary. The bagels at Absolute are a bit larger than average and glossy from their boil. The bright orange egg bagel is a favorite, and so is the everything bagel, best spread with the salty and smoky whitefish salad for an explosion of flavor.

A man in a new year's hat smiles behind a bagel counter.
The bagel display at Absolute Bagels.
Robert Sietsema/Eater NY
  • Open in Google Maps

368 Amsterdam Ave
New York, NY 10024

Sure, Zabar's and its stellar smoked fish is just around the corner, but the bagels here have a better chew. The place throngs with customers excited for any of the bagel sandwiches, from standard cream cheese with lox, to whitefish, to bacon, egg, and cheese. Despite having a no-toasting policy for years, the shop now grumpily allows it.

A bagel shop shaded by trees with a red truck in front.
Bagel Talk's modest exterior.
Google Maps
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29-29 23rd St
Astoria, NY 11102

This microscopic but lively Greek bakery in Astoria is famous for its its tiny doughnuts made to order, but slip into the premises under the N tracks and discover a world of pastries that you may never have known existed. One of the best is this koulouri, a sesame-seeded precursor to the bagel. These are especially good spread with cream cheese.

A round ring of baked dough with a big hole dusted with sesame seeds.
A koulouri makes a perfect subway snack.
Robert Sietsema/Eater NY
  • Open in Google Maps

35-05 Broadway
Astoria, NY 11106

Despite its name, Brooklyn Bagel doesn't have Kings County locations — instead there are five spread across Queens and Manhattan. The Astoria outpost is super popular, frequently boasting long lines for their gigantic, airy bagels. They also serve a mini version, a robust selection of cream cheeses, and offer rotating fringe specials like toasted almond cream cheese, and gingerbread, seven grain, and sundried tomato bagels.

A pair of bagels held in two hands with thumbs sticking through the holes.
Seven-grain and sundried bagels at Brooklyn Bagel.
Robert Sietsema/Eater NY
  • Open in Google Maps

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977 1st Ave
New York, NY 10022

Lox, nova, and smoked salmon aren't the same thing — and Tal Bagels is the place to find out why, with a comprehensive menu that boasts all three. With multiple locations across Manhattan and too many cream cheese options to count, Tal Bagels has earned itself a reputation as one of New York's favorite bagelries with hot bagels and fast service.

A facade in semi with a bright red neon sign.
The upper First Avenue location of Tal Bagels.
Tal Bagels
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831 3rd Ave
New York, NY 10022

The classic New York bagel shop, which first opened in 1976 near Stuyvesant Town, has moved its original location and added a Penn Station outpost — both of which still sling big, chewy-crusted bagels. It takes a while to pick up an order for sandwiches or a bagel with lox, but people looking to just order bagels and cream cheese can sneak to the back of the shop, where the line is shorter.

An assortment of well browned bagels in a tray that cuts diagonally across the frame.
An assortment of Ess-a-Bagels.
Robert Sietsema/Eater NY
  • Open in Google Maps

500 6th Ave
New York, NY 10011

Open since 1996, Murray's was born out of a desire for a superior neighborhood bagelry in Greenwich Village. The result is large but light bagels with a crackly crust and modest interior chew. Beyond standard cream cheese, cured fish, and egg fillings, Murray's co-specialty is substantial meat and poultry sandwiches bigger than usual, made from salami, hot corned beef, chicken cutlets, and just about any deli meat or fish salad one can think of.

A split bagel filled with glistening pink corned beef.
Murray's epic hot corned beef on an untoasted garlic bagel.
Robert Sietsema/Eater NY
  • Open in Google Maps

82 Christopher St
New York, NY 10014

Sometimes you don't want a flashy bagelry, with a choice of sizes, and a bewildering array of bagel flavors (some of which ought not to exist), and psychedelic cream cheeses. The bagels here are solid, fresh from the oven, of modest size, and perfect in every way for the person who truly loves bagels.

Cinnamon raisin bagel with vegetable cream cheese and potato chips on the outside.
Cinnamon raisin bagel with vegetable cream cheese, and chips on the side, a lunch special.
Robert Sietsema/Eater NY
  • Open in Google Maps

51 University Pl
New York, NY 10003

For a little bagel shop, this two-decade-old Greenwich Village spot just north of NYU tries very hard. In addition to 14 varieties of bagels, and a smaller selection of mini bagels and flat bagels, it offers unusual cream cheese flavors such as Nutella, peanut butter, and jalapeno, as well as a diversified collection of fish salads for bagel sandwiches. The pumpernickel bagel with olive cream cheese is particularly recommended.

A very dark brown bagel cut in half and thickly spread with very white cream cheese flecked with olives.
Pumpernickel bagel with olive cream cheese at Bob's.
Robert Sietsema/Eater NY
  • Open in Google Maps

176 1st Ave
New York, NY 10009

Founded in 2014, the multi-branched Black Seed makes Montreal-style bagels, which are different than New York City's. They are slightly lighter, slightly sweeter, and — baked in a wood-burning oven — are slightly smoky. In addition, they tend to emphasize seeds like sesame and poppy, hence the chain's name.

A bagel split in half with bright orange lox and white cream cheese showing.
Montreal-style poppy seed bagel with lox.
Robert Sietsema/Eater NY
  • Open in Google Maps
  • Foursquare

165 Avenue A
New York, NY 10009

Bagel purists won't like this place in the East Village, with its rainbow of cream cheese options and its literal rainbow-colored bagels, but it has long lines for a reason: a massive variety of menu items, some frankly weird, that'll serve any appetite. It's sometimes the only bagel place out-of-town friends have heard of, but there's a reason for that — you can get the latest food fads here translated into a bagel idiom.

A bagel store interior with all sorts of pastries displayed and line of customers waiting to order.
A line waits in the interior of Tompkins Square Bagels.
Robert Sietsema/Eater NY
  • Open in Google Maps

463 W Broadway
New York, NY 10012

Though this bakery-cum-fancy restaurant closes at 3:00 p.m. during the week, Sadelle's is the go-to spot for Jewish preserved fish in Soho. Note that the bagels aren't gigantic, as is often the case in New York these days, and boast a higher ratio of exterior chew to soft, interior fluff. Expect the usual flavors, but the real gift to New York's bagel culture is the salt and pepper variety, and towering preserved-fish service.

A tower with smoked salmon next to a tower of bagels Nick Solares/Eater NY
  • Open in Google Maps

10441 Queens Blvd
Forest Hills, NY 11375

Head for Forest Hills Bagel for a more comfortable bagel experience. The interior is laid out like a diner, and an opulent counter display offers a large range of flavored creams cheeses and their surrogates, including low-fat dairy spreads and those made from whipped tofu. The bagels remain the focus, however, with a very nice cinnamon raisin for sweet bagel lovers, and poppy and sesame bagels that don't stint on the seeds.

Forest Hills Bagel Robert Sietsema/Eater
  • Open in Google Maps

179 E Houston St
New York, NY 10002

For the better part of the last 100 years, the only way to get a bagel at Russ & Daughters was to wait in line — out the door and around the corner. Today, this New York institution has three additional locations at the Jewish Museum, the Brooklyn Navy Yard, and on Orchard Street. Their bagels and bialys — hand-rolled and boiled — are soft and chewy, but sturdy enough to hold their own against toppings like cream cheese, smoked fish, or pastrami.

A wooden board covered in smoked fish, cream cheese, and pickled vegetables
A lush selection of bagel fixings at Russ & Daughters.
Daniel Krieger/Eater NY
  • Open in Google Maps
  • Foursquare

367 Grand St
New York, NY 10002

Bialys — a flat, round, unboiled roll with chopped onions in the center that's a cousin of the bagel — are a grand New York tradition, and Kossar's is the ultimate place to score some. New owners have updated the shop, which opened in 1936, but they still use the same original recipe. Good bagels available, too.

A storefront with a red awning and red patio furniture in front.
The recently redecorated Lower East Side mainstay, Kossar's.
Robert Sietsema/Eater NY
  • Open in Google Maps

40 Wyckoff Ave
Brooklyn, NY 11237

With admirable self-effacement (though what does "bad" mean, really?), Bad Bagel turns out a consistent product in an industrial part of Bushwick where one wouldn't necessarily expect to find bagels. It turns out all the usual bagels and toppings, but sometimes engages in stunt bagel creation, including a rainbow bagel invented elsewhere a few years back that attracted some attention.

A bagel buttered and cut in half, with a rainbow pattern on its convex surfaces.
The faddish rainbow bagel at Bad Bagel.
Robert Sietsema/Eater NY
  • Open in Google Maps

453 4th Ave
Brooklyn, NY 11215

Modernist bagelry Shelsky's has all the bagel classics in small, dense form, but it sports a few spicy outliers, especially its numbing Sichuan peppercorn bialy with black sesame seeds. and a chile crisp cream cheese. Indicative of the appetizing shop's contemporary founding, the preparation of the bagels shows extra care, in ways such as using a sourdough starter in the bagels, actual egg in the egg bagels, and a chopped cheese and Taylor ham sandwich available on a bagel or bialy.

Bagel cut in half with cream cheese in the middle
Shelsky's everything bagel with cream cheese.
Carla Vianna/Eater NY
  • Open in Google Maps

400 7th Ave
Brooklyn, NY 11215

This tiny, Park Slope bakery serves one of the city's best bagels — crispy, chewy, and robust. It first opened in 1985 and serves a standard menu of bagel classics. The postcard premises is lined with bodega-style fridges up front with juices, doesn't have any seats, and only takes cash, but the bagels are often still hot.

The exterior of the shop Bagel Hole in park slope which has a brown awning
Bagel Hole occupies a very small and plain premises.
Google Maps
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222 &, 222A Prospect Park West
Brooklyn, NY 11215

This little-known bagel bakery sandwiched between Prospect Park and Green-Wood Cemetery ensconced in a double storefront produces one of the city's broadest range of bagel flavors and a correspondingly large array of cream cheeses. One of our favorites is the egg everything bagel, which enriches its multiple herbal flavors with egg, and another is a cinnamon raisin bagel with a sweetened cinnamon crust on the outside.

Three bagels, one crusted with cinnamon, on a gray tabletop.
(From top going clockwise) plain, cinnamon raisin, egg everything.
Robert Sietsema/Eater NY
  • Open in Google Maps

1705 86th St
Brooklyn, NY 11214

Tasty Bagels in Bensonhurst, a rare Italian bagel bakery, 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 party by being cut in wedges. Ten years later, the flagel was born — a flattened bagel that fits in a single slot in your toaster without being cut. Apart from novelties and a sideline in hero sandwiches, all the regular bagel flavors are available in exemplary renditions.

A flattened bagel against a blue striped background.
Behold the original flagel.
Robert Sietsema/Eater NY
  • Open in Google Maps

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1. Riverdale Bagels

A storefront with a neon boy with a bagel in his arm muscle.
Riverdale Bagel in the northwestern Bronx.
Google Maps

Faithfully furnishing bagels, bialys, and muffins to its northern Bronx neighborhood since 1992, Riverdale Bagels guarantees its bagels are boiled and not steamed. All the traditional toppings are available, but innovative spreads are being developed on a daily basis, including spicy bacon, garlic pepper, and sundried tomato cream cheeses.

5650 Riverdale Ave
Bronx, NY 10471

  • Open in Google Maps

2. Bo's Bagels

A glass counter with bagels in baskets and two employees by the register to one side.
The bagel case at Bo's in Harlem.
Robert Sietsema/Eater NY

This shop was started in 2017 to address a lack of a great bagel place in Harlem. The result is a shop with bagels that have a crisp exterior and chewy inside, made the traditional way with a 24-hour fermentation, brief boil, and bake. All the classic spreads are available, as well as aggressively creative bagel sandwiches like the Andrew, featuring egg, sausage, bacon, Vermont maple syrup, and scallion cream cheese.

235 W 116th St
New York, NY 10026

  • Open in Google Maps
  • Foursquare

3. Absolute Bagels

A man in a new year's hat smiles behind a bagel counter.
The bagel display at Absolute Bagels.
Robert Sietsema/Eater NY

Come lunchtime, this barn of a bagel bakery boasts lines that extend out the door, the customers eager for a taste of its bulbous and budget-priced bagels, often delivered still warm, rendering toasting unnecessary. The bagels at Absolute are a bit larger than average and glossy from their boil. The bright orange egg bagel is a favorite, and so is the everything bagel, best spread with the salty and smoky whitefish salad for an explosion of flavor.

2788 Broadway
New York, NY 10025

  • Open in Google Maps

4. Bagel Talk

A bagel shop shaded by trees with a red truck in front.
Bagel Talk's modest exterior.
Google Maps

Sure, Zabar's and its stellar smoked fish is just around the corner, but the bagels here have a better chew. The place throngs with customers excited for any of the bagel sandwiches, from standard cream cheese with lox, to whitefish, to bacon, egg, and cheese. Despite having a no-toasting policy for years, the shop now grumpily allows it.

368 Amsterdam Ave
New York, NY 10024

  • Open in Google Maps

5. To Laiko

A round ring of baked dough with a big hole dusted with sesame seeds.
A koulouri makes a perfect subway snack.
Robert Sietsema/Eater NY

This microscopic but lively Greek bakery in Astoria is famous for its its tiny doughnuts made to order, but slip into the premises under the N tracks and discover a world of pastries that you may never have known existed. One of the best is this koulouri, a sesame-seeded precursor to the bagel. These are especially good spread with cream cheese.

29-29 23rd St
Astoria, NY 11102

  • Open in Google Maps

6. Brooklyn Bagel & Coffee Company

A pair of bagels held in two hands with thumbs sticking through the holes.
Seven-grain and sundried bagels at Brooklyn Bagel.
Robert Sietsema/Eater NY

Despite its name, Brooklyn Bagel doesn't have Kings County locations — instead there are five spread across Queens and Manhattan. The Astoria outpost is super popular, frequently boasting long lines for their gigantic, airy bagels. They also serve a mini version, a robust selection of cream cheeses, and offer rotating fringe specials like toasted almond cream cheese, and gingerbread, seven grain, and sundried tomato bagels.

35-05 Broadway
Astoria, NY 11106

  • Open in Google Maps

7. Tal Bagels

A facade in semi with a bright red neon sign.
The upper First Avenue location of Tal Bagels.
Tal Bagels

Lox, nova, and smoked salmon aren't the same thing — and Tal Bagels is the place to find out why, with a comprehensive menu that boasts all three. With multiple locations across Manhattan and too many cream cheese options to count, Tal Bagels has earned itself a reputation as one of New York's favorite bagelries with hot bagels and fast service.

977 1st Ave
New York, NY 10022

  • Open in Google Maps

8. Ess-a-Bagel

An assortment of well browned bagels in a tray that cuts diagonally across the frame.
An assortment of Ess-a-Bagels.
Robert Sietsema/Eater NY

The classic New York bagel shop, which first opened in 1976 near Stuyvesant Town, has moved its original location and added a Penn Station outpost — both of which still sling big, chewy-crusted bagels. It takes a while to pick up an order for sandwiches or a bagel with lox, but people looking to just order bagels and cream cheese can sneak to the back of the shop, where the line is shorter.

831 3rd Ave
New York, NY 10022

  • Open in Google Maps

9. Murray's Bagels

A split bagel filled with glistening pink corned beef.
Murray's epic hot corned beef on an untoasted garlic bagel.
Robert Sietsema/Eater NY

Open since 1996, Murray's was born out of a desire for a superior neighborhood bagelry in Greenwich Village. The result is large but light bagels with a crackly crust and modest interior chew. Beyond standard cream cheese, cured fish, and egg fillings, Murray's co-specialty is substantial meat and poultry sandwiches bigger than usual, made from salami, hot corned beef, chicken cutlets, and just about any deli meat or fish salad one can think of.

500 6th Ave
New York, NY 10011

  • Open in Google Maps

10. Hudson Bagels

Cinnamon raisin bagel with vegetable cream cheese and potato chips on the outside.
Cinnamon raisin bagel with vegetable cream cheese, and chips on the side, a lunch special.
Robert Sietsema/Eater NY

Sometimes you don't want a flashy bagelry, with a choice of sizes, and a bewildering array of bagel flavors (some of which ought not to exist), and psychedelic cream cheeses. The bagels here are solid, fresh from the oven, of modest size, and perfect in every way for the person who truly loves bagels.

82 Christopher St
New York, NY 10014

  • Open in Google Maps

11. Bagel Bob's

A very dark brown bagel cut in half and thickly spread with very white cream cheese flecked with olives.
Pumpernickel bagel with olive cream cheese at Bob's.
Robert Sietsema/Eater NY

For a little bagel shop, this two-decade-old Greenwich Village spot just north of NYU tries very hard. In addition to 14 varieties of bagels, and a smaller selection of mini bagels and flat bagels, it offers unusual cream cheese flavors such as Nutella, peanut butter, and jalapeno, as well as a diversified collection of fish salads for bagel sandwiches. The pumpernickel bagel with olive cream cheese is particularly recommended.

51 University Pl
New York, NY 10003

  • Open in Google Maps

12. Black Seed Bagels

A bagel split in half with bright orange lox and white cream cheese showing.
Montreal-style poppy seed bagel with lox.
Robert Sietsema/Eater NY

Founded in 2014, the multi-branched Black Seed makes Montreal-style bagels, which are different than New York City's. They are slightly lighter, slightly sweeter, and — baked in a wood-burning oven — are slightly smoky. In addition, they tend to emphasize seeds like sesame and poppy, hence the chain's name.

176 1st Ave
New York, NY 10009

  • Open in Google Maps
  • Foursquare

13. Tompkins Square Bagels

A bagel store interior with all sorts of pastries displayed and line of customers waiting to order.
A line waits in the interior of Tompkins Square Bagels.
Robert Sietsema/Eater NY

Bagel purists won't like this place in the East Village, with its rainbow of cream cheese options and its literal rainbow-colored bagels, but it has long lines for a reason: a massive variety of menu items, some frankly weird, that'll serve any appetite. It's sometimes the only bagel place out-of-town friends have heard of, but there's a reason for that — you can get the latest food fads here translated into a bagel idiom.

165 Avenue A
New York, NY 10009

  • Open in Google Maps

14. Sadelle's

A tower with smoked salmon next to a tower of bagels Nick Solares/Eater NY

Though this bakery-cum-fancy restaurant closes at 3:00 p.m. during the week, Sadelle's is the go-to spot for Jewish preserved fish in Soho. Note that the bagels aren't gigantic, as is often the case in New York these days, and boast a higher ratio of exterior chew to soft, interior fluff. Expect the usual flavors, but the real gift to New York's bagel culture is the salt and pepper variety, and towering preserved-fish service.

463 W Broadway
New York, NY 10012

  • Open in Google Maps

15. Forest Hills Bagel

Forest Hills Bagel Robert Sietsema/Eater

Head for Forest Hills Bagel for a more comfortable bagel experience. The interior is laid out like a diner, and an opulent counter display offers a large range of flavored creams cheeses and their surrogates, including low-fat dairy spreads and those made from whipped tofu. The bagels remain the focus, however, with a very nice cinnamon raisin for sweet bagel lovers, and poppy and sesame bagels that don't stint on the seeds.

10441 Queens Blvd
Forest Hills, NY 11375

  • Open in Google Maps

Related Maps

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16. Russ & Daughters

A wooden board covered in smoked fish, cream cheese, and pickled vegetables
A lush selection of bagel fixings at Russ & Daughters.
Daniel Krieger/Eater NY

For the better part of the last 100 years, the only way to get a bagel at Russ & Daughters was to wait in line — out the door and around the corner. Today, this New York institution has three additional locations at the Jewish Museum, the Brooklyn Navy Yard, and on Orchard Street. Their bagels and bialys — hand-rolled and boiled — are soft and chewy, but sturdy enough to hold their own against toppings like cream cheese, smoked fish, or pastrami.

179 E Houston St
New York, NY 10002

  • Open in Google Maps
  • Foursquare

17. Kossar's Bagels & Bialys

A storefront with a red awning and red patio furniture in front.
The recently redecorated Lower East Side mainstay, Kossar's.
Robert Sietsema/Eater NY

Bialys — a flat, round, unboiled roll with chopped onions in the center that's a cousin of the bagel — are a grand New York tradition, and Kossar's is the ultimate place to score some. New owners have updated the shop, which opened in 1936, but they still use the same original recipe. Good bagels available, too.

367 Grand St
New York, NY 10002

  • Open in Google Maps

18. The Bad Bagel

A bagel buttered and cut in half, with a rainbow pattern on its convex surfaces.
The faddish rainbow bagel at Bad Bagel.
Robert Sietsema/Eater NY

With admirable self-effacement (though what does "bad" mean, really?), Bad Bagel turns out a consistent product in an industrial part of Bushwick where one wouldn't necessarily expect to find bagels. It turns out all the usual bagels and toppings, but sometimes engages in stunt bagel creation, including a rainbow bagel invented elsewhere a few years back that attracted some attention.

40 Wyckoff Ave
Brooklyn, NY 11237

  • Open in Google Maps

19. Shelsky's Brooklyn Bagels

Bagel cut in half with cream cheese in the middle
Shelsky's everything bagel with cream cheese.
Carla Vianna/Eater NY

Modernist bagelry Shelsky's has all the bagel classics in small, dense form, but it sports a few spicy outliers, especially its numbing Sichuan peppercorn bialy with black sesame seeds. and a chile crisp cream cheese. Indicative of the appetizing shop's contemporary founding, the preparation of the bagels shows extra care, in ways such as using a sourdough starter in the bagels, actual egg in the egg bagels, and a chopped cheese and Taylor ham sandwich available on a bagel or bialy.

453 4th Ave
Brooklyn, NY 11215

  • Open in Google Maps

20. Bagel Hole

The exterior of the shop Bagel Hole in park slope which has a brown awning
Bagel Hole occupies a very small and plain premises.
Google Maps

This tiny, Park Slope bakery serves one of the city's best bagels — crispy, chewy, and robust. It first opened in 1985 and serves a standard menu of bagel classics. The postcard premises is lined with bodega-style fridges up front with juices, doesn't have any seats, and only takes cash, but the bagels are often still hot.

400 7th Ave
Brooklyn, NY 11215

  • Open in Google Maps

21. Terrace Bagels

Three bagels, one crusted with cinnamon, on a gray tabletop.
(From top going clockwise) plain, cinnamon raisin, egg everything.
Robert Sietsema/Eater NY

This little-known bagel bakery sandwiched between Prospect Park and Green-Wood Cemetery ensconced in a double storefront produces one of the city's broadest range of bagel flavors and a correspondingly large array of cream cheeses. One of our favorites is the egg everything bagel, which enriches its multiple herbal flavors with egg, and another is a cinnamon raisin bagel with a sweetened cinnamon crust on the outside.

222 &, 222A Prospect Park West
Brooklyn, NY 11215

  • Open in Google Maps

22. Tasty Bagels

A flattened bagel against a blue striped background.
Behold the original flagel.
Robert Sietsema/Eater NY

Tasty Bagels in Bensonhurst, a rare Italian bagel bakery, 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 party by being cut in wedges. Ten years later, the flagel was born — a flattened bagel that fits in a single slot in your toaster without being cut. Apart from novelties and a sideline in hero sandwiches, all the regular bagel flavors are available in exemplary renditions.

1705 86th St
Brooklyn, NY 11214

  • Open in Google Maps

Related Maps

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Get You a Man That Can Sling Cheese

Source: https://ny.eater.com/maps/best-bagels-nyc