NY's 'Bagel Ambassador' Sam Silverman on East Coast vs. West Coast and where bagels go from here
"No other city comes close to matching NYC’s bagel culture."
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A few months back I had the pleasure of chatting with New York’s “Bagel Ambassador” Sam Silverman as part of The Bagel Buzz where I got him up to speed on everything happening in the Seattle bagel scene (You can watch our discussion here).
Sam was kind enough to return the favor. He recently answered my questions about bagels back East, what trends he’s seeing in the bagel world, and where bagels go in 2025. The founder of BagelFest and NYC Bagel Tours had some really interesting things to say. Check out our discussion below and be sure to give him a follow on the socials, especially if you want to stay up to speed on everything NYC bagels.
You recently wrapped up the fifth annual BagelFest. What's it been like to see the event grow? How do you see it getting even bigger in 2025?
Watching BagelFest grow into what it is today is the most gratifying thing I've ever worked on. Last September, the 5th annual New York BagelFest welcomed 50 exhibitors from around the world and nearly 2,000 bagel lovers to Citi Field for a full day of tastings, competitions, entertainment, and education.
When I started the event in 2019 at a small community space in Bushwick, daring to dream that 100 friends and family would show up, I never could have imagined BagelFest would eventually become a central hub not only for bagel enthusiasts but also for industry professionals and partners beyond the bagel world.
Looking ahead to 2025, I see BagelFest expanding even further: fostering deeper connections, providing a bigger platform, and continuing to celebrate everything that makes bagels such a special food.
"X city's bagels are just as good as New York's" is a phrase that gets thrown around a lot. Where do you stand on that possibility?
There are definitely excellent bagels and talented bagel makers outside of New York, but on the whole, no other city comes close to matching NYC’s bagel culture. And no, it’s not because of the water.
First, New York has a uniquely concentrated pool of specialized laborers who excel at making bagels a tradition dating back to the Bagel Bakers Union Local 338. This group of 300 Polish Jewish immigrants controlled the city’s bagel supply from the early to mid-20th century, and many of today's bagel rollers and bakers can trace their bagel lineage directly back to Local 338.
Second, NYC’s extreme population density fuels a unique environment for bagel shops to thrive. With so many people packed into such a small area, there’s enough demand to support countless bagel shops in close proximity - sometimes even next door to each other. The cutthroat competition raises the bar for everyone. If you're not meeting the standard, there's a bagel shop down the block that will.
What's your sense of the West Coast bagel scene and how it measures up?
I’ve explored the bagel scenes in San Francisco and LA, and there’s no doubt they’re growing fast. I’ve had some excellent bagels out West, but I can't agree with the New York Times’ claim that “the best bagels are in California.”
One key difference I've noticed is the West Coast’s emphasis on open-faced, visually striking bagel sandwiches. It feels like bagels are viewed more as a sit-down, curated meal rather than the grab-and-go staple they are for many New Yorkers.
What do you see as the biggest bagel trends happening across the country?
The most noticeable trend is the sheer number of new bagel shops popping up. The barrier to entry has never been lower. Equipment like steam-injection ovens, which are far more cost-effective than traditional kettle and rotating deck oven setups, can produce a bagel that’s about 80% as good as an authentic New York-style bagel. And outside the NYC metro area, that's good enough for most - especially if you turn that bagel into a visually striking sandwich.
What’s also interesting is the shift in who’s making bagels. Despite the bagel’s association as a Jewish bread, many of today’s new bagel makers don’t come from Jewish backgrounds. There’s nothing wrong with that - it’s a testament to the bagel’s universal appeal - but it does open the door for discussion about tradition, cultural heritage, and how the bagel continues to evolve.
If someone comes to you and says they've never had a bagel before, where are you taking them?
Utopia Bagels in Whitestone, Queens. It is the quintessential bagel experience. Funny enough, I just published my Definitive 30 Best Bagel Shops in New York City which is basically my long-form answer to this exact question. No. 2 stirred up quite a bit of controversy!
Sounds like we already know the answer, but, what’s the best bagel in New York?
Utopia Bagels, who hand roll over 100,000 bagels a week and won our Best Bagel competition, a blind plain bagel taste test, at the 2024 BagelFest. They also happen to be the only winner of this award from New York.
My cheeky answer: the one that is most accessible to you.
What's the bagel place that you haven't been to that you're most excited to try?
Starship Bagel in Dallas, TX. They are the 2023 BagelFest Best Bagel winners. I've had their bagels when Oren and his team baked in New York, but I'm dying to try them on their home turf.
Should an everything seasoning mix include salt? Should it include caraway seed?
Yes to salt, no to caraway. Everything seasoning doesn't mean anything seasoning.
What's the bagel trend you're hoping goes away soon?
My biggest hope for the bagel industry is that more artisan bakers move away from using bleached and bromated flour, which has long been the standard and switch to unbleached, unbromated brands like King Arthur.
This might sound a bit technical, but it’s important. Bromated flour contains potassium bromate, a chemical that strengthens dough and speeds up baking. However, it’s a potential carcinogen and has been banned in many countries for health concerns.
As more consumers demand transparency and higher-quality ingredients, I’m hopeful this shift will become the norm. Bagels should not only be delicious but also healthy for people like me and you who enjoy them regularly.
What's your prediction for the next big bagel trend?
Some have drawn parallels between the excitement we're currently feeling in the bagel industry with the third-wave coffee movement, where the spotlight isn’t just on the product but on the artisans behind it. There’s clearly a growing appreciation for the craft and the stories of the people who make it all happen.
With the low barrier to entry resulting in an explosion of artisanal bagel shops worldwide, and thus increased competition, I predict that the success of a brand will come from the storytelling about it as much as the product itself.
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