New Jersey’s 51 greatest bagel shops, ranked for 2024 (2024)

FAQs

Why are NJ bagels so good? ›

These ingredients are mixed with Jersey water. Why is the water in New Jersey so important to the end product? Jersey has soft water that contains a low concentration of minerals. This allows for the perfect baking chemistry when mixed with the flour's high concentration of proteins.

Both New Jerseyans and New Yorkers claim to have the best bagels in the world. I tested the same bagel order from the top-rated spots in New Jersey and New York City and found that each state put its own twist on the classic doughy food.

Best for bagel sandwiches: Ess-a-bagel

Ess-a-bagel has been around for over 40 years and has become known as the trailblazer of New York bagel shops. According to Silverman, they were the first to make jumbo fluffy bagels, which is the bagel type that the city is known for today and make for the best bagel sandwiches.

“Monticello New York, the birthplace of the bagel, and official bagel capital of the world, is becoming known not only for the quaint charm of the town, but for the annual Bagel Festival.

The most popular kinds of bagel

Cinnamon raisin is crowned America's favorite bagel, with 27.8% of respondents picking it as a top choice.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338. They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

The production process, most importantly the proofing of yeast and the boiling of the bagels prior to baking them, is what better defines the texture and taste of signature New York bagels.

Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Long Island bagels are the cream cheese of the crop. Some say it has to do with the water, some say it's the old-fashioned recipe imported from Eastern Europe and perfected in America. But no matter how you slice it, LI bagels are a cut above the rest.

Why are New York bagels superior? ›

“In fact, the state has some of the softest water in the country.” The article explains how the chemical makeup of soft water affects the dough. “Hard water toughens gluten, while soft water softens it, making the dough goopier. This produces a more delicious, chewy bagel.