Every bagel I’ve tried, ranked, 2026.

179 East Houston Street. Take the F to 2nd Avenue.

I know. Putting Russ and Daughters at the top of a bagel list feels almost too predictable. But here’s the thing. They’ve been open since 1914 and they’re still the best, and that’s not nostalgia talking. Their lox is hand-sliced to order. Their cream cheese is made in-house. The bagels themselves come from Shelsky’s and they’re perfectly chewy with just enough crunch on the outside. The classic order is the bagel with cream cheese and smoked salmon, and it’s one of the most perfect food experiences in this city.

Yes, there will be a line on weekends. Yes, it’s worth the wait. I’ve eaten here more times than I can count and it has never once disappointed me. The whitefish salad is also unreasonably good if you want to branch out.

These are the bagel shops that I genuinely believe are worth going out of your way for. If you’re visiting New York and you can only eat one bagel (which, why would you do that to yourself, but hypothetically), go to one of these.

831 3rd Avenue between 50th and 51st. Take the 6 to 51st Street.

Ess-a-Bagel makes comically large bagels. Like, significantly bigger than your head. And they pile on toppings like they’re personally offended by the concept of moderation. The cream cheese to bagel ratio here is aggressive in the best possible way. Their hand-rolled bagels are dense, chewy, and satisfying in a way that makes other bagels feel like bread with a hole in it.

The scallion cream cheese is legendary. I’ve seen tourists literally gasp when they get their order because the sandwich is so enormous. This is not a delicate, Instagram-pretty bagel. This is a “you won’t need lunch” bagel. And I mean that as the highest compliment.

500 6th Avenue at 13th Street. Take the 1/2/3 to 14th Street.

Murray’s is the West Village’s contribution to the great bagel debate and it holds its own against anyone. These are classically New York bagels. Not too big, not too small, perfectly boiled, perfectly baked. The crust has a beautiful golden crunch and the inside is soft and chewy without being doughy. They don’t toast their bagels and honestly? They don’t need to. A fresh Murray’s bagel is warm enough on its own.

My order is the pumpernickel everything with lox spread. It sounds weird. It’s not. It’s the best thing on the menu and I will not be accepting feedback on this.

165 Avenue A. Take the L to 1st Avenue.

Tompkins Square Bagels is the East Village’s answer to the bagel question, and the answer is “we do things a little differently here.” They have creative flavor combinations like the French toast bagel and the cheddar jalapeño, and somehow they all work. The bagels are hand-rolled and boiled and they have a slightly denser texture than some of the other top shops.

Their specialty cream cheeses are where they really shine. The cookie dough cream cheese sounds ridiculous and tastes incredible. The wasabi cream cheese on an everything bagel is a sleeper hit. If you’re the kind of person who likes to experiment with your food, this is your spot.

367 Grand Street. Take the F to East Broadway.

Technically Kossar’s is famous for their bialys (a bagel’s flatter, un-boiled cousin with caramelized onions in the center) and you should absolutely try one. But their bagels are also excellent. They’ve been open since 1936 and walking in feels like stepping into a different era. The everything bialy with cream cheese is one of the best breakfasts on the Lower East Side.

Kossar’s is also one of the few bagel shops where I think the bialy is actually better than the bagel. If you’ve never had a bialy, this is where to try your first one. Toasted, with butter. Trust me.

631 Manhattan Avenue. Take the G to Nassau Avenue.

Frankel’s is a modern Jewish deli that does everything well, and their bagels are no exception. The bagels are sourced from a great bakery and they’re always fresh. But what puts Frankel’s on this list is the whole experience. The smoked fish is excellent, the egg sandwiches are perfect, and the vibe is exactly what you want from a Brooklyn morning. It’s bright, casual, and unpretentious.

I order the bagel with smoked salmon, cream cheese, capers, and red onion. Classic. Never gets old. The fact that it’s in Greenpoint means it’s usually less crowded than the Manhattan heavy hitters, which is a real bonus on weekend mornings.

The TriBeCa location at 146 Chambers Street is my favorite. Take the 1/2/3 to Chambers Street.

Zucker’s flies under the radar compared to some of the bigger names on this list, and I think that’s unfair. Their bagels are consistently excellent. They’re boiled and baked on-site, they have great flavor, and the cream cheese selection is solid without being gimmicky. The TriBeCa location has a nice sit-down area if you actually want to eat like a human being instead of walking and eating at the same time (which, let’s be real, is how most of us eat bagels in this city).

My sleeper pick here is the pumpernickel bagel. Most people skip it and they’re wrong. It’s dark, slightly sweet, and incredible with regular cream cheese.

Various pop-up locations and now a permanent spot. Check their Instagram for current locations.

Pop Up Bagels is the new kid on the block and they’ve caused a genuine stir. Started as a pop-up (hence the name) and got so popular they went permanent. The bagels are thick, almost brioche-like, with an incredibly crispy exterior. They’re different from a traditional New York bagel and that’s exactly why people have opinions about them.

Here’s where I stand. Are they the best traditional New York bagels? No. Are they delicious? Absolutely. They’re doing something different and doing it well. The everything bagel with scallion cream cheese is objectively excellent. But if you’re a purist looking for that classic NYC bagel experience, start with Absolute or Russ and Daughters and come here after.

The Upper East Side locations are the most convenient. 333 East 86th Street is a solid option.

Tal is what I’d call a reliable neighborhood bagel shop. It’s not going to change your life, but it’s always going to be good. The bagels are fresh, the coffee is decent, and the line moves fast. If you’re staying on the Upper East Side and you need a morning bagel without a 45-minute wait, Tal is your best bet. It’s my weekday go-to when I’m in that area.

287 7th Avenue. Take the F/G to 7th Avenue.

Bagel Pub is Park Slope’s neighborhood champion and it does everything right without doing anything spectacular. Freshly boiled bagels, good cream cheese, reasonable prices. The egg sandwiches are solid. It’s the kind of place where the staff knows the regulars and the line is made up entirely of people who live within four blocks. That’s a good sign.

I know people love this place and I respect that, but I’ve been multiple times and I just don’t get it. The bagels taste mass-produced to me. They’re big and they have a huge selection of cream cheeses, but the actual bagel texture is too soft. It reminds me of a bagel from a grocery store that’s trying really hard. If you’re standing outside a Pick A Bagel and there’s literally nothing else within walking distance, fine. But if you have options, use them.

I love bodegas with my whole heart. They are essential New York institutions. But their bagels are almost always pre-made and wrapped in plastic, delivered from a factory, and sitting in a basket getting stale. A bodega egg and cheese on a roll? Perfect. A bodega bagel? Please no. You deserve better.

I don’t even want to dignify this with a paragraph but I’ve seen tourists eating Einstein Bros, bagels in Manhattan and I feel a moral obligation to intervene. This is a chain. It is not a New York bagel. You are in the greatest bagel city on earth. Walk one more block in any direction and you’ll find something better. I’m begging you.