Welcome to the Great Bagel Boom

You’ve probably heard the saying that great bagels can only be found in New York. As the old refrain goes, if they’re not from New York, they’re not real bagels; they’re just “rolls with a hole.” As food obsessives, we at Bon Appétit understand the sentiment. But something’s changed in the last several years. Bakers across the country are taking bagels seriously. Like, really seriously. We’ve tried them, and damn: These bagels aren’t just passable. They’re really good.

You may have heard about the hours-long lines at shops in Los Angeles, or perhaps the rise in quality bagels in Washington, DC. Superb bagels, though, can now also be found in Philly; New Orleans; Phoenix; Indianapolis; Hawaii; both Portland, Maine and Portland, Oregon; and many, many more towns and cities. Bagels are going the way of pizza, with shops creating their own regional twists on the beloved NYC staple. There are delightfully acidic fermented sourdough bagels in San Francisco and guava-and-cream-cheese-topped ones in Miami. And yes, we will tell you exactly where to find all of the very best ones.

To celebrate this beautiful shift in the bagel landscape, we’re diving deep into American bagel culture.

Below you’ll find a guide to the best bagels in the country outside of New York. We also trace the origins of this bagel renaissance and pull out our calculators to explain why a bagel sandwich from one of these fancy new shops could cost you $20 (and still be worth it). If you’re going to order a sandwich at a destination-worthy bagel shop, it might just be open-face or (surprise!) sweet—and that’s a good thing. And if you happen to have leftovers, use those stale remains to make a bagel frittata. Finally, though it is now possible to get a more-than-decent bagel in far more locales, we had to pay our respect to the OGs, the bagels that introduced so many non–New Yorkers to the food: the lo-fi bagels from chains like Panera and Einstein’s, and the squishy grocery store ones that fueled many of our childhoods.

Welcome to America’s Great Bagel Boom. It’s finally chewy here. —Serena Dai, Editorial Director

The Very Best Bagels in the US (Yes, Outside New York)

The Correct Way to Eat a Bagel Is Open-Face

For a superior bagel-to-schmear ratio. Read Emma Laperruque’s story.

It’s Time to Admit That Sweet Bagels Are Great

And sorry, haters, but they’re only getting better. Read Esra Erol’s story.

Why the Best Bagels in the US Aren’t All in New York Anymore

Turn That Stale Bagel Into a Cheesy-Herby Frittata

This thrifty recipe is a knockout weeknight dinner or weekend brunch. Read Ali Francis’s story.

The Chain Bagel Won’t Win Awards. But It’s Still Lovable

There are better options out there—but these lo-fi bagels still have a place. Read Antara Sinha’s story.

How a Single Bagel Sandwich Can Cost $20

Which Supermarket Bagel Is Best? A Blind Taste Test

If you’re not near a good bagel shop, there’s only one grocery brand you should be eating instead. Read Sam Stone’s story.

This Candle Fills the Bagel-Shaped Hole in My Heart

There are good bagels to be had outside New York, but this candle reminds me of my years in the city. Read Ali Francis’s story.

Fresh bagels from Flour Moon in New Orleans.Photograph by Brittany Conerly for Bon Appétit

Credits

• Project Leads: Serena Dai, Elazar Sontag
• Editors: Serena Dai, Elazar Sontag, Antara Sinha, Emma Laperruque, MacKenzie Chung Fegan, Karen Yuan
• Production: Alma Avalle
• Photo Director: José Ginarte
• Photo Editors: Emma Fishman, Marc Williams
• Creative Director: Caroline Newton
• Art & Design: Hazel Zavala, Julia Duarte
• Audience: Esra Erol, Urmila Ramakrishnan, Olivia Quintana
• Copy: Brian Carroll, Greg Robertson
• Research: Ryan Harrington
• Landing Page Art & Photography: Breanne Furlong, Brittney Conerly, Greta Rybus, Hazel Zavala, Isa Zapata, Jutharat Pinyodoonyachet, Kelsey McClellan, Ricardo Tomás, Thu Buser
• Special Thanks: Kate Kassin, Nina Moskowitz, Sonia Chopra, BA staff writers and contributors