The quintessential Ess-a-Bagel order and their most popular sandwich. A massive, hand-rolled bagel (everything is traditional) is piled high with silky Nova smoked salmon, a thick layer of savory scallion cream cheese, and the traditional trimmings (tomato, onion, capers). It is remarkably consistent and sets the bar for high-volume New York bagel quality. Reviewers consistently praise the chewiness of the bagel and the generous amount of salmon.
Tips from diners
The 'everything' bagel here is very heavy on the garlic and onion. If you're going to a meeting after, stick to the plain or sesame. The scallion cream cheese is the best in the city.
A favorite for those who prefer a lighter, more refreshing breakfast sandwich. It features the same world-class Nova salmon but replaces the savory scallion spread with plain cream cheese and adds crisp cucumbers for textural contrast. It is a textbook example of balance, allowing the quality of the fish to be the primary flavor.
Tips from diners
Don't ask for your bagel toasted! A fresh Ess-a-Bagel doesn't need it and the staff will give you a funny look. The texture is at its peak right out of the basket.
Ess-a-Bagel is famous for having one of the best selections of vegan 'cream cheese' in the city. Their tofu-based spreads are remarkably creamy and come in many flavors (scallion, vegetable, sun-dried tomato). The pumpernickel bagel is particularly dense and dark, providing a savory, earthy base for the vegan toppings. It's a favorite for its inclusive, high-quality options.
A robust and flavor-dense seafood option. Their house-made whitefish salad is creamy and packed with smoky chunks of fish, paired with the savory scallion spread and fresh lettuce. It is a favorite for those wanting a more substantial, lunch-leaning bagel sandwich. Reviewers highlight the lack of 'fishiness' and the quality of the salad prep.
Ess-a-Bagel is a New York institution, famous for its large, chewy, hand-rolled bagels and its dizzying array of cream cheeses and smoked fish. The space is a bustling, high-energy counter operation that has resisted almost every trend for nearly 50 years. It is celebrated for its commitment to the traditional water-boiled method, resulting in a bagel with a perfect, glossy 'pop' and a dense, flavor-dense center.
The line inside can look terrifying, often stretching out the door and around the corner. Go for a weekday morning at 7:30 AM to walk right in—the staff are incredibly efficient once you're at the counter.
Know your order before you get to the front of the line! They move very fast and there's no time for browsing the cases once the counter person asks what you want. Have your bagel, schmear, and fish choice ready.
There is very limited seating inside and it's quite cramped. Plan to take your bagels to go—there's a small park nearby on 51st Street where you can eat in peace.
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