Although new to the bagel scene in New York, Black Seed has wasted no time becoming one of the most sought-after bagel spots in the city.They hand press their dough, which consists of New York tap water and honey, then bake it in a wood-burning oven so the crust becomes crispier and the seeds blister. This process makes Black Seed's bagels especially unique and delicious. If you don't want to spend up to $15 on a sandwich, the bagel itself is worth it at just $1.50. Customers praise their beet-cured salmon and their cream cheese that's made in house.It really doesn't matter what time you get there in the morning because the line is pretty much always going to be out the door. But the earlier the better!
Black Seed Bagels, 170 Elizabeth St
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