7 New York Bagel Shops That Disappoint & 7 That Are Worth The Carbs
As a born-and-raised New Yorker, I take my bagels seriously, maybe a little too seriously, if you ask my friends. But can you blame me?
Nothing compares to that perfect ring of chewy, dense dough with a crisp, golden exterior that defines a true New York bagel. Over the years, I’ve been on a personal mission to find the best, enduring everything from blissful bites to epic letdowns.
I’ve waited in hour-long lines, only to be met with mediocrity more times than I’d like to admit. Now, I’m sharing my hard-earned bagel wisdom so you can skip the duds and go straight to the doughy gold.
1. Ess-a-Bagel: Big Reputation, Bigger Letdown
Famous doesn’t always mean fabulous. Ess-a-Bagel has built such a towering reputation that I expected bagel nirvana when I finally visited their Midtown location. Instead, I found myself in a chaotic line that stretched around the block.
When I finally got my hands on their everything bagel with scallion cream cheese, the texture was oddly dense and the promised crisp exterior was more chewy than crackly. Their spreads lack the homemade quality that smaller shops nail effortlessly.
The staff seemed overwhelmed and rushed, which might explain the inconsistency. For the prices they charge and the time investment required, you’re better off exploring lesser-known gems.
2. New Yorker Bagels: Tourist Trap in Dough Form
Walking into New Yorker Bagels feels like entering a bagel factory rather than a beloved neighborhood spot. The fluorescent lighting bounces off walls plastered with touristy New York imagery, a warning sign I should have heeded.
My plain bagel arrived looking picture-perfect but tasted like it had been baked hours earlier. The cream cheese portion was skimpy at best, spread unevenly across one half while the other remained sadly bare.
Most concerning was the lack of that signature New York bagel chewiness. The texture resembled grocery store bread more than an authentic bagel. Save your appetite for places that honor the craft rather than the commercial opportunity.
3. Bagel Express II: Speed Over Substance
Morning rushes shouldn’t excuse mediocrity. Bagel Express II promises quick service, which they deliver, but at what cost? The bagels emerge from warming drawers rather than fresh from the oven, creating a slightly stale experience even at 7 AM.
Their salmon spread tasted suspiciously like it came from a wholesale tub rather than being made in-house. The bagels themselves lack the proper density, too airy and insubstantial to satisfy a true bagel craving.
The shop’s saving grace is its convenience for commuters, but convenience alone doesn’t justify the quality compromise. When a bagel’s primary attribute is how quickly you can get it, you know something essential has been sacrificed.
4. BO’s Bagels: All Style, Little Substance
Trendy interiors and clever branding can’t mask fundamental bagel flaws. BO’s caught my eye with its Instagram-worthy aesthetic and promises of old-school techniques, but the reality fell flat on my taste buds.
Their signature salt bagel lacked that crucial balance between exterior crunch and interior chew. The dough tasted oddly sweet, competing with rather than complementing my savory toppings. Even their much-hyped house cream cheese couldn’t save the experience.
Service borders on pretentious, with staff seemingly more interested in crafting the perfect social media moment than perfecting their bagel recipe. The prices reflect the hip location rather than the quality in your hand.
5. Bagels & Schmear: Frozen in the Wrong Era
Nostalgia isn’t enough when the fundamentals are missing. Bagels & Schmear attempts to capture old-world charm but misses the mark where it matters most, flavor and texture.
My sesame bagel had an oddly uniform appearance suggesting it might have been par-baked elsewhere and finished on-site. The exterior lacked that distinctive shine that comes from proper boiling before baking. Their schmears, despite the shop’s name, taste commercial rather than crafted.
The staff’s knowledge seemed limited when I asked about their baking process, never a good sign. For a place that leans so heavily on tradition in its marketing, the actual bagel experience feels disconnected from authentic New York bagel heritage.
6. Overhyped Average Shops: Following the Crowd to Mediocrity
Social media fame has created a new category of disappointment in the bagel world. I’ve stood in countless lines at shops where influencers raved about “life-changing” bagels, only to bite into perfectly average dough rings that wouldn’t stand out in a blind taste test.
These places share common red flags: they’re often suspiciously photogenic, feature rainbow-colored cream cheese options, and charge premium prices for basic offerings. The bagels themselves typically lack proper fermentation flavor and that distinctive malty sweetness.
When locals avoid a shop that tourists flock to, take note. True quality rarely needs viral TikTok videos to sustain business, it builds loyalty through consistency and craft, not colorful gimmicks.
7. Bruegger’s: Chain Store Compromise
Corporate standardization kills bagel authenticity. Bruegger’s might offer consistency across locations, but that consistency is consistently underwhelming compared to true New York bagels.
Their bagels have that unmistakable chain-store uniformity, too perfect in shape and lacking character. The crust doesn’t crackle properly when bitten, and the interior has a mass-produced sponginess rather than delightful chew.
Their cream cheese flavors taste artificial, with a sweetness that overwhelms rather than complements. While convenient when nothing else is available, including Bruegger’s in a New York bagel discussion feels like mentioning fast food in a conversation about fine dining. The very presence of multiple identical locations tells you everything about their priorities.
8. Utopia Bagels: Outer Borough Excellence Worth the Journey
Queens hides New York’s best-kept bagel secret. Utopia Bagels in Whitestone makes me willingly travel an hour from my Brooklyn apartment, something I wouldn’t do for just any carbohydrate.
Their hand-rolled beauties feature the perfect contrast between crackling exterior and chewy interior. The everything bagel achieves ideal seed distribution, no sad, naked patches. Their cream cheese ratio defies gravity, somehow piling on a generous amount without causing filling avalanches down your shirt.
Family-owned since 1980, their commitment to traditional methods shines through in every bite. The staff remembers regulars despite the constant line out the door. This is what happens when bagel-making remains a craft rather than a production line.
9. Pick-A-Bagel: Midtown’s Reliable Champion
Consistency makes Pick-A-Bagel a standout in a sea of Midtown mediocrity. While tourists flock to bigger names, locals like me know this mini-chain delivers dependable quality without the inflated prices or attitude.
Their bagels achieve that elusive balance of being substantial without becoming heavy brick-like objects. The crust shatters slightly when bitten, revealing a properly dense yet airy interior. Their whitefish salad deserves special mention, chunky, fresh, and never over-mayoed.
Morning staff work with impressive efficiency, moving lines quickly without sacrificing quality or pleasant service. For a reliable bagel fix when you’re near Rockefeller Center or other touristy areas, Pick-A-Bagel provides authentic satisfaction without the Instagram hype.
10. Baker’s Dozen: Greenpoint’s Polish-Jewish Fusion Marvel
Cultural crossroads create bagel innovation in North Brooklyn. Baker’s Dozen blends traditional Jewish bagel-making with Polish baking techniques from the neighborhood’s heritage, creating something uniquely delicious.
Their bagels have a distinctive malty sweetness and slightly denser chew than most. The sesame variety comes absolutely coated in seeds, no skimping here. Their homemade vegetable cream cheese contains chunks you can actually identify as vegetables, not the mysterious green specks found elsewhere.
The small shop feels like stepping into someone’s kitchen, with owners who discuss fermentation times as passionately as others debate sports. Cash-only and closed by early afternoon, Baker’s Dozen embodies the “get here early or miss out” authenticity that defines truly special food establishments.
11. Tompkins Square Bagels: East Village’s Creative Genius
Purists might scoff, but innovation keeps traditions alive. Tompkins Square Bagels proves that respecting bagel fundamentals while embracing creative expression produces magnificent results.
Their classic varieties nail the essentials, that perfect chew, slight sweetness, and proper density. But their specialty cream cheese flavors show true culinary imagination without crossing into gimmick territory. The birthday cake cream cheese sounds ridiculous until you try it on a toasted cinnamon raisin bagel.
Owner Christopher Pugliese approaches bagel-making with both reverence and playfulness. The shop’s atmosphere matches this balance, serious about quality while maintaining East Village creative energy. Weekend lines stretch down the block for good reason; some traditions deserve both preservation and reinvention.
12. Bagel Point: Williamsburg’s No-Nonsense Perfection
Amid Williamsburg’s pretentious food scene stands an unpretentious champion. Bagel Point doesn’t waste energy on fancy interiors or social media strategies, they pour it all into bagel perfection.
Their salt bagel achieves that ideal crystal-to-dough ratio that makes your taste buds dance between savory crunch and yeasty satisfaction. The pumpernickel variety offers earthy depth rarely found elsewhere. Even their plain bagel outshines most shops’ specialty offerings.
Family-run with evident pride, the owners maintain old-world standards while acknowledging modern dietary needs with excellent gluten-free options. When neighborhood regulars and construction workers line up alongside fashion influencers, you know the quality transcends trends. This is bagel-making as heritage craft rather than commercial enterprise.
13. Absolute Bagels: Upper West Side’s Thai-Jewish Masterpiece
Cultural fusion creates unexpected excellence on Broadway. Absolute Bagels, run by a Thai immigrant who learned the craft from Jewish bagel masters, represents New York’s beautiful culinary melting pot.
Their bagels achieve that mystical quality where the exterior shatters slightly while the interior maintains perfect chewiness. The everything bagel features an ideal seed blend with subtle garlic notes that don’t overwhelm. Their scallion cream cheese contains fresh green onions in abundance, not just token specks.
Owner Sam Thongkrieng maintains exacting standards despite constant lines. The no-frills shop focuses entirely on quality rather than atmosphere. Columbia students graduate and leave the neighborhood, but many make pilgrimages back specifically for these bagels, the ultimate testimony to their lasting impression.
14. Apollo Bagels: Astoria’s Rising Star
Newcomers can become legends when they honor tradition while finding their unique voice. Apollo Bagels opened just three years ago but already commands respect from even the most jaded bagel enthusiasts.
Their sourdough approach adds complexity without sacrificing authentic bagel identity. The crust achieves that elusive shatter-then-chew quality that marks true craftsmanship. Their hand-whipped cream cheese contains no stabilizers or preservatives, resulting in a cloud-like texture that commercial versions can’t match.
Greek-American owner Theo makes every bagel himself, limiting daily production to ensure quality. The shop closes when they sell out, usually by early afternoon. This commitment to quality over quantity embodies the artisanal spirit that keeps New York’s food culture vibrant despite commercialization pressures.