Black Seed Bagels: Crafting the Best Bagels in New York

When you think of New York bagels, authenticity is everything. At Black Seed Bagels, tradition and craftsmanship come together to create bagels that are chewy, crisp, and unmistakably New York—with a nod to the best of Montreal. Known for its signature bagel sandwiches and open-kitchen experience, Black Seed has become a go-to destination for locals and tourists alike who want to eat like a New Yorker.

Blending New York & Montreal Traditions

Black Seed Bagels doesn’t just replicate one style—they combine the rich traditions of both New York and Montreal bagels. The result is a unique hybrid: high-gluten flour, careful hydration, and just the right bake to achieve flavor and texture that’s authentic yet distinctive. As Culinary Director Dianna—a James Beard Award nominee—says, the goal is simple: “every day, we’re striving to make the very best bagels.”

And of course, no New York bagel would be complete without New York water.

Bagels at Production Scale

Unlike many bakeries that bake to order, Black Seed runs more like a production line. Each morning, large batches of bagels are prepared to last throughout the day, ensuring customers always get fresh, quality bagels. This production style demands ovens that are reliable, durable, and consistent.

That’s why Black Seed turned to Wood Stone ovens. The ovens arrived fully built—no on-site construction needed—and their cavity design is perfect for bagel baking. With five Wood Stone ovens in operation (the oldest over 11 years old and still going strong), the team relies on them to keep up with daily demand.

Open Kitchens, Authentic Experiences

Step into a Black Seed location and you’ll immediately see the difference. The open kitchen gives customers a front-row seat to the bagel-making process: from boiling to baking to seasoning. Unlike stainless steel ovens that hide the action, Wood Stone ovens draw the eye, becoming part of the customer experience.

“Our type of customer wants to see how their food is made,” the team explains. “The ovens are part of that story.”

Reliable Workhorses in the Kitchen

Running a bakery that operates up to 16 hours a day means equipment can’t afford downtime. Wood Stone ovens have proven to be workhorses—resilient, easy to use, and refreshingly analog in a world of over-engineered baking equipment.

When you’re producing thousands of bagels in long shifts, that dependability matters. If the oven could talk, it would say: ‘You can push me harder. I can take it!’ That confidence lets the team stay focused on what matters most—crafting the best bagels in New York.

Bagels as a Vehicle for Sandwiches

At Black Seed, every sandwich starts with a bagel. From classic combinations to inventive new flavors, bagels serve as the ultimate vehicle for sandwiches—hearty enough to hold ingredients, yet light enough to let flavors shine. This approach resonates with a younger, social-media-savvy audience rediscovering bagels, while also appealing to long-time bagel lovers who crave tradition.

Quality, Ingredients, and Craftsmanship

In an environment where the bar to entry is low, Black Seed sets itself apart by prioritizing the highest-quality ingredients and a strong commitment to craftsmanship. Every bagel reflects that philosophy—simple, affordable, and accessible, but never compromised in quality.

This focus has positioned Black Seed not only as one of the best bagel shops in New York but also as part of a broader food movement that celebrates the return to craft. Like the resurgence of artisan bread and pizza, bagels at Black Seed represent a dedication to skill, quality, and tradition—supported by reliable tools like Wood Stone ovens.