Tompkins Square Bagels is a bakery in East Village, New York City.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Sells out by 13:00 most weekends. Lunch arrives early; the lox sandwich is built thick.
Guided tour · 2h 30m
Satisfy your pizza cravings on a 3-hour walking tour of New York’s Greenwich Village. Sample 3 different pies in one of the city's most historic neighborhoods and tast...
Guided tour · 2h 30m
Explore Greenwich Village on a 2.5-hour guided food tour led by a local expert. Enjoy six food tastings, visit famous landmarks, and hear the stories behind the food a...
Water activity · 3 hours
Experience the iconic sights of New York City on a luxury dinner cruise. Savor a 5-course gourmet dinner as you cruise past the Statue of Liberty, the Brooklyn Bridge,...
Address: 165 Avenue A, New York, NY 10009, New York City
Black Seed in Nolita bakes Montreal-style honey-water bagels in a wood oven in New York City. Smaller, sweeter, denser than the New York standard.
Worth the queueBeet-cured lox sandwich
TipMobile order is the fastest line. The beet-cured lox sandwich is the cross-style order to share.
William Greenberg Desserts on Madison Avenue has baked the canonical black-and-white in the Upper East Side, New York City since 1946. Schnecken.
Worth the queueBlack-and-white cookie
TipOrder black-and-whites in the bigger six-inch size. Pre-order schnecken at Rosh Hashanah; they sell out a week ahead.
Levain Bakery has baked the six-ounce chocolate chip walnut cookie in the Upper West Side, New York City since 1995. Two-tray racks, lines around the block.
Worth the queueChocolate chip walnut cookie
TipThe original Upper West Side basement counter has the shortest line at 17:00. Heat one for ten seconds in your hotel microwave.
Zabar's on Broadway has anchored Upper West Side appetising in New York City since 1934. At 2245 Broadway. Booking recommended. Reservations advised.
Worth the queueBlack-and-white cookies, babka
TipTake a number at the appetising counter the moment you walk in; the bakery side has no number system.
Balthazar Bakery on Spring Street in SoHo has supplied New York City's croissants and country breads since 1997. Open daily 07:00-19:00. At 80 Spring Street.
Worth the queuePain au chocolat
TipTake the morning pastry to the chairs at the Spring Street subway plaza; the bakery line moves faster than the cafe line.
Uri Scheft's Breads Bakery near Union Square turns out the city's most-loved chocolate babka in New York City. Rugelach by the pound, challah on Fridays.
Worth the queueChocolate babka
TipBabka comes hot from the oven at 11:00 and 15:00. Slice with a serrated knife at home; do not pull it apart while warm.
