Frustrated by the dearth of good bagels in Harlem, Andrew Martinez started baking them in the home he shared with Ashley Dikos nearly a decade ago, and in 2017, the duo opened their first BO’s on 116th Street (there’s also one farther uptown and another in Ann Arbor, Michigan). These are the type of bagels worth boarding a subway for: Keeping with a traditional style of New York bagel, the offerings at BO’s are petite and chewier than most. There are a few standing tables, but no real seating, so take your haul to go—Central Park isn’t far.
A bagel with smoked salmon, cream cheese, caper, red onion, and dill from newcomer Apollo Bagels.
Chandler Bondurant
Apollo Bagels
East Village, West Village, FiDi, Williamsburg
Joey Scalabrino and Mike Fadem, who own Williamsburg pizza destination Leo, started Apollo as a pop-up and it quickly caught on. Today, the duo operates four locations in New York City—including two in the Village, one in FiDi, and another across the East River in Williamsburg. Their bagels have a tang, courtesy of a sourdough starter that’s used to make the dough, some air pockets in their crumb, and a nice crust. Options at Apollo are simple: there are plain, sesame, and everything bagels, and a few sandwiches to choose from including one with whitefish salad, pickled peppers, and dill. Be ready to line up on the weekends. There are a couple of bench seats outside the original East Village location, but nearby Tompkins Square Park is more pleasant for a bagel brunch.
Russ & Daughters, famous for its lox-topped bagels, has been in business for more than a century.
Courtesy Russ & Daughters
Russ & Daughters
Lower East Side, Hudson Yards, Brooklyn Navy Yard
