Serious Eats - seriouseats.com

Personal Favorites:

Brooklyn: Montague Street Bagels
Manhattan: Ess-a-Bagel

Favorite used to be Bagel Zone (Ave A between 3rd St & 4th St), until they changed their name and stopped baking their own. Was the perfect bagel -- crisp on the outside, soft and bready on the inside...I'd pay a ridiculous premium just to taste one again.

I understand the scientific urge to use the plain bagel as one litmus, but that just aint the whole tale of the taste. And I don't get the animus all the tasters apparently have against size, especially in the rising-price world, if the maker can deliver all the qualities of outer crunch, inner chew, and flavor balance. What, we want a LITTLE bagel? Hard to take that seriously. If you can experience the fresh pumpernickel at Ess-A-Bagel and not immediately comprehend how the combination of rye-and-carraway tartness and the kiss of malt create a tension that is absolutely thrilling--the single greatest bagel experience in NY--then you aren't paying attention. This is an art object. I live down the block from Rolen and Bagel Corner in Riverdale, and every weekend I travel down to 20th and First; there isn't even a serious comparison. Incidentally, Ess-A-Bagel appears, uncredited, in the poem "Creed" by contemporary poet Meg Kearney--to my knowledge, though they have satisfied many writers and appear as props in literature , these are the only bagels actually to be celebrated in a serious work. Here's the link: http://www.megkearney.com/creed.html

@Anapowell try any of the above with the exception of Lender's or Dunkin. They are all better than La Bagel.

Why are you going you the trouble of doing all those bagels tests??? The best bagels are for sure in Montreal. Not dought.

I didn't have to read this to know it was Bagel Hole. :)

Hello,

I just want to thank Carey Jones, Ed Levine and everyone else
involved with this article. It is an honor to be called the best!!

Sincerely,
Philip Romanzi
Bagel Hole
Of Park Slope

I guess none of the commenters live on the UES (I know, no longer chic...), because no one mentioned Tals. I live almost next door to one, and my open windows overlook and capture the almost constant lovely smells of fresh bagels baking in this neighborhood place (the onion must be baking right now - making me salivate). There are a couple of others around - mine is 86th bet 2nd and 1st, another is Lex and about 83d, another First and 54th. I live close to the H&H east side branch, and I used to love them...but too often these days their bagels are soft, pale and puffy - no bite to the crust and not dense enough. I've been to Absolute several times, and they are indeed delicious.

Bagels are a New York institutions. Unfortunatly they are no long made by New York Jews and have become mere rolls. I used to swear by Fairway until they decided bigger is better (and more expensive). H&H is highly overated. Lately I have found that Eli's comes closest to the bagels of my Broooklyn childhood. I buy them at Zabar's where they are already several hours old and eat them the next morning. They are nice and chewy, the way a bagel should be, and the perfect foil for cream cheese and lox.

This is pretty awesome. Now time to put these ideas to use on my blog...

This is helpful. thanks.

Hey playscape and mr guy -- Columbia Bagels has been reincarnated as Times Square Bagels on 44th st west of Broadway. They're just the same as they used to be and should be considered in any serious NY bagel survey. The bagels at Kossar's Bialys on Grand should also be considered. And Harlan -- I am also a fan of Brooklyn Bagel's minis. I am not a fan of Murray's, H&H, or Ess-a-Bagel: too sweet and puffy.

Awesome, man. I should take my old Agfa Billy out there for some WWII-style charm. or the Graflex.

I was at Di Fara recently and a guy was there taking pics with his high-end Nikon digital camera (I shouldn't talk, I've got one, too), and it just didn't feel right. Thanks for bringing back the film.

A few questions about this comparison
1. Were all the bagels fresh baked when purchased? like 5 mins. old
2. How were they wrapped, paper or plastic? This makes a big difference. Plastic ruins a bagel in minutes (steaming) and even in a paper bag they start to steam.
3. Who eats plain bagels without any topping? even fresh baked they're not the best.