It appears that the Big Apple's undying love affair with the humble bagel isn't just enduring; it's reaching new heights. Sam Silverman, the owner of NYC Bagel Tours and the mind behind Bagelfest, pinpointed the city as being at the core of an ever-accelerating bagel boom, according to Bloomberg. In a town where waiting in lines is practically a sport, new and venerable bagel shops alike are experiencing queues of epic lengths, prompting not just locals but international visitors to flock for a taste of New York's latest bagel renditions.
The rising star in this doughy firmament is undoubtedly PopUp Bagels. Starting out in a backyard in Connecticut during the height of the pandemic, the establishment now boasts 10 locations and a vision to rapidly expand to 150 markets in the next five years, as reported by Crain's New York Business. Adam Goldberg, the founder of PopUp Bagels, has a simple vision: "The best bagels are ones hot from the oven." Quite literally heating up the bagel scene, he's brought on board financial backing from celebrities like Michael Phelps and Michael Strahan, and a substantial $8 million in funding from Stripes, known to also back notable names like Levain Bakery.
However, it's not only the expansion and celebrity names that are fueling the bagel fervor. PopUp's bagels are said to be so irresistibly good because their baking process ensures a "steaming interior, crackling crust, and generous coatings." This dedication to quality earned them the best bagel title twice at Bagelfest. Furthermore, they've adopted a customer-centric approach reminiscent of that used by Danny Meyer's Shake Shack, aiming "to treat every customer like an influencer," Goldberg told Crain's New York Business.
Then there are the innovative offerings of shops like Apollo Bagels, which, unlike PopUp, have embraced the sandwich trend. They even serve their wares open-faced for a hit of photogenic appeal. In a changing bagel landscape, it's establishments like Bagel Joint that are really pushing the envelope, exploring unique flavors like gochujang and garlic naan, showing how the bagel world is to ostensibly reflect New York's own cultural melange. "Why not saffron? Why not rose water?" Will Sacks of Bagel Joint questioned the established norms in an interview with Crain's New York Business, highlighting their desire to bring a luxury angle to the bagel experience.
Beyond these, there's Baker’s Dozen Bagels in Ridgewood, Queens, with their instantly iconic stuffed bagels — a New York spin-off from a trend that started on the West Coast. Here the bagels are a feast on their own, featuring unconventional fillings slotted into deep cuts across their surface. Alex Baka, a master bagel roller working at multiple shops, including Bagel Market, even went viral for his dough-twisting prowess, indicating how the humble bagel roller is emerging as a star in this edible horizon. He mentioned to Crain's New York Business the international attention he's received, with visitors coming from as far as Paris and Madrid just to learn the craft.
