Where to find the best bagels in New York
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 is associated with American Jewish cuisine, as well as being one of the city’s most iconic foods. Revered by people across the country, it’s rare to find a faithful duplication anywhere else. Real bagels are boiled briefly before being baked. (Flip one over: if it has a grid pattern on the bottom, it was steamed first and isn’t a real bagel.) Moist, gooey, and high in calories, it’s a meal very satisfying, especially when topped with cream. cheese and topped with lox or another form of salted 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 stunt bagels, all good enough to gobble down whole without any toppings.
Health experts consider eating out to be a high-risk activity for the unvaccinated; this may pose a risk to vaccinees, especially in areas with high COVID transmission.
To note: The restaurants on this map are listed geographically.