Black Seed Bagels

James Beard-nominated Wood-Fired Bagels
Black Seed Bagels
Maisie wilhelm
This is not a doughball so far over normal portion size that you can't even find a hole in the "bagel" - no, this is a Montreal-style bagel. Thinner, flatter, beautifully ring-shaped and toothsome. A bit harder than you might be used to but never stale--all hail the Black Seed Bagel!
Maisie Wilhelm - The Margaret Mead of food

The New York City bagel. A delicacy so difficult to duplicate, the task is nearly impossible. Needless to say, it’s the boss of this town. But there happens to be another bagel on the block—and it hasn’t forgotten where it came from. Meet a Black Seed bagel—a hand-rolled beauty that many claim is superior to the Big Apple’s iconic version, but careful who you admit that to. With deep devotion to their native styles, Black Seed founders Noah Bernamoff and Matt Kliegman combined the unique styles of Montreal and NY bagels to create one that is truly unique. Using methods steeped in time-honored tradition, each bagel is hand rolled, boiled in honey water and baked in a wood-fired oven for a crisp, smoky crust that has you questioning everything you once knew about this modest ring of dough.

We're not the only ones who love them!

Black Seed Bagels was named one of "The City's Best Bagels" by The Village Voice and has been featured in Food & Wine, The Wall Street Journal, The New Yorker, New York Magazine, Grub Street, Time Out New York, The New York Times and on Food Network and the Travel Channel.

Black Seed Bagels

James Beard-nominated Wood-Fired Bagels

The New York City bagel. A delicacy so difficult to duplicate, the task is nearly impossible. Needless to say, it’s the boss of this town. But there happens to be another bagel on the block—and it hasn’t forgotten where it came from. Meet a Black Seed bagel—a hand-rolled beauty that many claim is superior to the Big Apple’s iconic version, but careful who you admit that to. With deep devotion to their native styles, Black Seed founders Noah Bernamoff and Matt Kliegman combined the unique styles of Montreal and NY bagels to create one that is truly unique. Using methods steeped in time-honored tradition, each bagel is hand rolled, boiled in honey water and baked in a wood-fired oven for a crisp, smoky crust that has you questioning everything you once knew about this modest ring of dough.

We're not the only ones who love them!

Black Seed Bagels was named one of "The City's Best Bagels" by The Village Voice and has been featured in Food & Wine, The Wall Street Journal, The New Yorker, New York Magazine, Grub Street, Time Out New York, The New York Times and on Food Network and the Travel Channel.