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Let's face it—the age-old debate about New York’s best bagel will never truly end. But we ask you to lay your arms down and, for a moment, just appreciate the full range of options we have in our city. Variety is the name of the game here, and it’s relatively easy to find your bagel your way, from chewy to dense, toasted to untoasted and plainto everything else (including the everything bagel).
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Carving out its own niche in the bagel kingdom is Black Seed Bagels. Executive chef and head baker Dianna Daoheung introduced her NYC and Canadian hybrid bagel to the city over ten years ago, presenting a honey-boiled and hand-baked version that still resonates.
She clearly found her audience: the brand operates ten locations throughout the city, earning her a two-time finalist designation from the James Beard Foundation for "Best Baker." This spring, the shop is growing once more. This time planting its seed (see what we did there) in a new borough for the very first time.
This spring, Black Seed Bagels will be coming to Hunter’s Point in Long Island City. Located at 5-18 50th Avenue, the 2,200-square-foot shop will soon offer ample indoor seating and many, many bagels for the very first time in Queens.
The store will follow the same ethos as other locations, starting with naturally leavened and fermented dough made with high-gluten King Arthur Flour. Once its risen, the dough is rolled, boiled in honey water and finished in a wood-burning oven. Alongside various schmears, the menu will include its ever-popular sandwiches including breakfast varieties that incorporate pasture-raised eggs from Vital Farms.
We don’t have an exact opening date quite yet, but follow the business' Instagram account or sign up for the newsletter to get the latest.