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H&H Bagels
H&H Bagels, founded in 1972 on the Upper West Side, became one of the most nationally famous names in New York bagels during the late 20th century, at one point reportedly the largest bagel producer in the city and a fixture referenced repeatedly in television and film depictions of New York. The original H&H closed in 2011 amid financial and legal troubles, but the brand was revived under new ownership beginning in 2014, reopening with the same traditional boiled-and-baked technique and continuing to trade on the name's decades of accumulated New York bagel cultural cachet. Its continued operation today, including retail and wholesale bagel production, reflects both the brand's genuine historical significance to New York bagel culture and the specific, ongoing effort by its current ownership to preserve and rebuild that legacy after its earlier closure. For a New York bagels list, H&H is the essential "the most famous name, revived" entry — a once-dominant 1972-founded bagel brand that closed and was brought back, carrying decades of New York bagel cultural history along with it.
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Ess-a-Bagel
Ess-a-Bagel has operated in Manhattan since 1976, building a reputation around exceptionally large, dense, hand-rolled bagels boiled and baked using traditional technique, becoming one of the most frequently cited "best bagel in New York" answers across decades of local food debate. Its bagels' notably substantial size and chewy, dense interior reflect an old-school New York bagel style that many longtime New Yorkers specifically associate with the city's classic bagel tradition, as opposed to the smaller, softer versions more common outside the city. The shop's extensive spread of cream cheese flavors and classic deli-style toppings, combined with its consistently long lines even decades after opening, have made it a genuine destination stop for both longtime residents and visitors specifically seeking a traditional New York bagel experience. For a New York bagels list, Ess-a-Bagel is the essential "the classic New York size and chew" entry — a nearly five-decades-running Manhattan institution whose large, dense, traditionally made bagels remain a frequent answer to the city's eternal best-bagel debate.
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