The restaurant's most iconic and best-selling sandwich. A fresh, hand-rolled bagel (everything or plain is traditional) is piled with silky Nova smoked salmon, a thick layer of plain cream cheese, and the traditional trimmings. It is a brilliant example of the West Village 'appetizing' style, emphasizing the quality of the fish and the chewiness of the bagel. Reviewers consistently praise its balance and the freshness of the bagels.
Tips from diners
This is the benchmark. Get it on an everything bagel for the full flavor profile. The salmon is fatty and cut with extreme precision.
A favorite for those wanting a more robust and less common smoked fish. The sturgeon is firm, salt-cured, and smoked to a savory intensity that separates it from the mild Nova. It is paired with plain cream cheese and sharp onions to cut through the fat. Reviewers highlight the quality of the sturgeon sourcing, which is often difficult to find done this well.
Tips from diners
The sturgeon is worth the higher price point. It has a great meaty texture that holds up well against the dense bagel. Order it with a bialy for a change of pace.
A favorite for those looking for a sweeter breakfast option. The bagel has hints of cinnamon and vanilla, providing a dessert-like base for the rich, nutty walnut cream cheese. It is a refined alternative to the savory sandwiches, showcasing the shop's range beyond the traditional fish options.
A textbook execution of the Jewish deli classic. The salad is packed with large chunks of smoky whitefish and seasoned with just enough mayo and celery to provide a creamy, crunchy texture. It is served with your choice of bagel and fresh vegetables. Reviewers highlight theLack of filler and the intensity of the smoky flavor as standout features.
Founded by Adam Pomerantz in 1996 and named after his father, Murray's Bagels is a cornerstone of the West Village community. It is celebrated for its commitment to traditional, small-batch techniques—hand-rolling, kettle-boiling, and baking on burlap-covered boards. The space is warm and classic New York, known for its high-quality ingredients and its 'no-toasting' philosophy for its freshest bagels.
They famously used to refuse to toast their bagels to preserve the fresh-baked texture. While they might do it now if you insist, the 'pro move' is to eat them exactly as they come out of the oven.
The line on weekend mornings can be very long. Go for a late breakfast on a Tuesday or Wednesday to walk right in and enjoy the peaceful vibe of the Village.
The interior is much more cozy and 'old New York' than other high-volume bagel spots. If you can snag a table in the back, it's a great place to linger over a coffee and a sandwich.
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