As a trickle of buzzy new bagel shops turns into a full-on bagel boom, bakers aren’t looking to mimic New York quite the way they might have 10 years ago. The New York bagel is as revered as ever, but new approaches are taking shape from Los Angeles to Philadelphia. Bakers are blending influences and regional styles, getting creative with toppings, and treating bagels like a special event.
Whether you prefer them puffy and shiny or dense and chewy, there’s never been a better time to eat bagels. These are our very favorite ones—outside of New York—sourced from BA staffers and trusted contributors. You’ll find that some of these bagels do take inspiration from stalwarts like New York and Montreal, but mostly, they defy neat categorization. That’s part of what makes them so great. —Elazar Sontag, restaurant editor
The full list
Bagelfeld’s
Tucked in an industrial building near a Crossfit gym on Phoenix’s east side, Bagelfeld’s slings a simple menu of classic bagels so satisfying that even carb-phobic Crossfiters go. New York–born owner Charles Blonkenfeld started making bagels early in the pandemic and sold them at farmers markets before opening his shop in 2022, carefully adjusting the recipe for Phoenix’s high temps.
The bagels Blonkenfeld turns out are New York–inspired but clearly his own thing. They’re thinner and wider than what you might find in most New York bagel shops. The exterior is also more crisp and crackly, giving way to a chewy, not-too-dense interior. When it comes to toppings, there’s a tight menu of cream cheese spreads, such as honey-brown butter and lemon and herb. People tend to pick up their orders and take them to go, but the shop’s gotten so popular that a slew of cafés and restaurants around town are serving their bagels too. It’s no wonder the local athletes come here to fuel up. —Serena Dai, digital editorial director
Pro tip: Stick to classic toppings, like plain cream cheese, and watch out for specials like a nostalgic Asiago cheese bagel.
Bagelfeld’s bagels are New York-inspired, but thinner and wider than what you’d find at most classic delis.Photograph by Marci Symington
Belle’s Bagels
On the busy street of York in LA’s Highland Park neighborhood, you’ll find an impatient crowd gathered around Belle’s Bagels, clamoring for their hand-rolled, slow-fermented bagels. In true LA fashion, these bagels break most purist rules. There are inventive schmears, like a bright pink beet cream cheese; an assortment of breakfast sandwiches served with “shalom sauce” (a garlic-herb aioli); and the option to order a latke either on the side or on your bagel.
Childhood friends Nick Schreiber and J.D. Rocchio launched their business as a backyard pop-up in 2012, setting out to make their vision of the very best bagel a reality: a bubbly crust, dense crumb, and chewy center. A humble foldout table is placed in front of the store, where droves of customers order, place their name, and wait for their bagel to arrive in a brown paper bag. There are a few tables for patrons outside, but those fill up quickly. Mostly, you’ll see people digging into their bagels on public sidewalk seating and around the corner enjoying their bagels in alleyways. —June Kim, head of video
Pro tip: Live a little and try one of Belle’s sandwich specials. From pastrami, swiss, and slaw to crispy salmon skin, lox, and pickled fennel, Belle’s has some unique creations that are not to be missed.
