11 New York Bagels That Don’t Even Need Toppings
New York City’s bagel scene is legendary, with locals and tourists alike hunting for that perfect chewy, crusty ring of dough.
While schmear and toppings often get the spotlight, some bagels are so spectacular they shine brightest when eaten completely bare.
I’ve spent years exploring the five boroughs in search of bagels that need absolutely nothing added to them.
These elite eleven have mastered the perfect balance of flavor, texture, and that indefinable New York magic.
1. Ess-a-Bagel’s Chewy Classic
Generations of New Yorkers have sworn by Ess-a-Bagel since 1976. Walking into their Midtown shop, the intoxicating aroma of fresh-baked dough hit me like a delicious tidal wave.
Their hand-rolled beauties sport an impossibly chewy interior beneath a glossy, almost mahogany crust. Florence Wilpon’s family recipes continue to draw lines around the block for good reason.
What makes these bagels stand alone? The perfect density—substantial without being heavy, and a subtle sourdough tang that develops as you chew. I’ve converted many out-of-town friends to the “no-topping” team simply by handing them a warm plain from Ess-a-Bagel.
2. Russ & Daughters’ Heritage Rings
Century-old Russ & Daughters isn’t just a store—it’s a time machine to old New York. Their plain bagels embody that history in every bite, with a perfect balance of salt and sweet that makes toppings completely unnecessary.
The crust has a satisfying snap that gives way to a dense yet tender interior. Joel Russ would be proud to see how his humble shop has maintained quality while becoming an NYC icon.
Unlike some modern bagels that resemble inflated bread rings, these maintain traditional proportions. Smaller and denser, they deliver concentrated flavor bombs with each bite. My Saturday morning ritual often involves sneaking one straight from the paper bag before I even leave the shop.
3. H&H Bagels’ Legendary Chew
H&H Bagels achieved cult status when Seinfeld featured their heavenly creations. Thankfully, their comeback after the original location closed hasn’t diminished their quality one bit.
Biting into their plain bagel reveals why they’ve been name-dropped in countless TV shows and movies. The initial resistance gives way to a distinctly sweet, malty interior that somehow stays chewy without becoming tough.
These bagels use high-gluten flour and cold fermentation to develop flavor complexity. The result? A bagel that maintains its exceptional texture hours after baking—though they rarely last that long in my possession. Even celebrities have been spotted carrying their distinctive white bags across town.
4. Absolute Bagels’ Plain Perfection
My first bite of an Absolute Bagels plain nearly brought tears to my eyes. The outer shell shatters with the perfect crackle before giving way to a pillowy, yeasty interior that practically melts on your tongue.
Thai immigrant Samak Thongkrieng learned the craft from Bagel Basket before opening this Upper West Side institution in 1990. His dedication shows in every batch pulled from the old-school oven.
The secret? A longer fermentation time that develops complex flavors and that signature malty sweetness. Watching the staff hand-roll each bagel behind the counter while waiting in the inevitable line is part of the experience—and worth every minute.
5. Bagel Hole’s Petite Powerhouse
Brooklyn’s Bagel Hole serves what many purists consider the most authentic bagels in the city. My first visit to this Park Slope institution changed my entire bagel worldview.
Smaller than today’s supersized offerings, these dense, chewy rounds feature a crackling crust that practically sings when you tear into it. The old-school baking process—including a brief boil in water before baking—creates that distinctive outer shell.
Owner Phil Romanzi hasn’t changed his recipe in decades, and bagel aficionados thank him for it. The modest size concentrates the flavor, creating an intensely satisfying experience that makes cream cheese seem like an unnecessary distraction. These are the bagels your grandparents would recognize.
6. Tompkins Square Bagels’ Artisanal Creation
Stumbling into Tompkins Square Bagels hungover one Sunday morning led to a life-changing breakfast experience. Their plain bagel saved me with a perfectly balanced chew-to-crust ratio that needed absolutely nothing added.
Owner Christopher Pugliese combines old-world techniques with artisanal touches. The result? A slightly sweet, malty flavor profile with subtle complexity that keeps you coming back for another bite.
Unlike some old-school spots, Tompkins embraces a slightly airier interior while maintaining that essential bagel integrity. The outside develops beautiful blisters during baking, creating textural contrast that makes each bite interesting. Their East Village location buzzes with energy, but I’d brave any crowd for these naked beauties.
7. Tal Bagels’ Old-World Wonder
Tal Bagels on the Upper East Side remains one of the city’s hidden gems. My Jewish grandmother—a lifelong bagel snob—gave their plain bagel her ultimate seal of approval, declaring it “just like the old days.”
What sets Tal apart is their commitment to traditional kettle-boiling before baking. This process creates that characteristic shiny exterior that shatters slightly between your teeth.
The interior achieves the perfect balance: substantial enough to satisfy yet light enough to enjoy without feeling weighed down. Their bagels also maintain that elusive quality of tasting great hours after purchase. I’ve been known to stash one in my bag for an afternoon treat that still delivers that distinctive chew and malty sweetness.
8. Murray’s Bagels’ No-Toast Needed
Murray’s Bagels famously refused to toast their bagels for years—a testament to their confidence in serving them at peak freshness. One bite of their plain bagel explains why this Greenwich Village institution didn’t need heating appliances.
The exterior achieves that elusive bagel ideal: slightly crisp without being tough, giving way to a chewy interior with just the right amount of density. Owner Adam Pomerantz left a Wall Street career to perfect these rounds, and I’m eternally grateful he did.
The flavor profile leans slightly sweet with subtle malty notes. Murray’s also masters the texture balance that defines great New York bagels—substantial enough to satisfy but never gummy or doughy. Even now that they’ve relented on the toasting ban, I’d never dream of altering these perfect specimens.
9. Shelsky’s Brooklyn Bagels’ Flavor Burst
Shelsky’s might be newer to the scene, but their bagels channel old Brooklyn in every bite. My first taste left me speechless—just standing on Court Street making involuntary happy noises.
Owner Peter Shelsky obsesses over traditional techniques, and it shows. The plain bagel features a crackling exterior with beautiful blistering that gives way to a distinctly chewy, slightly sweet interior with complex malty notes.
The modest size (compared to today’s oversized offerings) concentrates the flavor in true old-school fashion. Shelsky’s also nails the textural contrast that defines great bagels—that resistance when you first bite followed by a satisfying chew. Their commitment to quality ingredients without unnecessary additives allows the pure bagel flavor to shine through.
10. Leo’s Bagels’ Financial District Gem
Leo’s Bagels brings old-world quality to the suit-and-tie crowd. After discovering this Financial District gem, I’ve gone miles out of my way just to grab one of their perfect plain bagels on my morning commute.
Owner Adam Pomerantz (who also founded Murray’s) ensures each batch maintains ideal chewiness through traditional kettle-boiling. The exterior develops that characteristic shine and slight crispness that yields to a dense, flavorful interior.
What makes Leo’s stand out is their perfect salt balance—just enough to enhance the natural flavors without overwhelming. The dough undergoes longer fermentation, developing complex notes that make toppings completely unnecessary. Even surrounded by Wall Street power players in suits, I’ve happily devoured these bagels plain, without a hint of embarrassment.
11. Utopia Bagels’ Outer Borough Excellence
Venturing to Queens for Utopia Bagels feels like a pilgrimage, and their plain bagel proves worthy of the journey. My first bite immediately explained why bagel enthusiasts cross boroughs for these hand-rolled treasures.
The family-run Whitestone shop has perfected their recipe over decades. Their plain bagel achieves the ideal crust—thin and crackly without being tough—while the interior maintains that distinctive chew that defines New York bagels.
What truly distinguishes Utopia is their malty flavor profile with subtle sweetness that develops as you chew. The bagels emerge from their oven with beautiful blistering on the crust, evidence of proper boiling before baking. Even hardcore Manhattan bagel snobs admit these Queens creations rank among the city’s finest.