Bagel Schmagel
3 expert reviews
“Their shop will distinguish itself from the others on Third Avenue...by making them the old-fashioned way, by hand-rolling them, kettle-boiling them, and baking them on both sides.”
– New York Magazine
Time Out "Bagels are made the old-fashioned way—kettle-boiled and hand-rolled—at this charming café and espresso bar." Full review
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The cream cheese is whipped up in house every morning, and customers can choose their own blend of mix-in ingredients, like scallions, pimentos and sun-dried tomato, that are folded in to order.
On the Grid "Not only does Bagel Schmagel have a super fun name to pronounce, they also have some of the best bagels in town." Full review
