TAL BAGELS
"Best Bagels on Upper East Side"
New York Magazine
"AT TAL BAGELS, WE'VE ALWAYS BELIEVED
THAT A GREAT BAGEL IS ABOUT MORE THAN JUST THE INGREDIENTS—IT’S ABOUT TRADITION, COMMUNITY, AND PASSION. FROM BAKING OUR BAGELS EVERY 15 MINS TO USING THE FRESHEST TOPPINGS, WE WANT EVERY BITE TO REMIND YOU WHY TAL BAGELS ARE THE BEST."
5 Simple Ingredients
always fresh
Our Bagels are baked every 15 mins, made from 5 simple ingredients.
No chemicals or preservatives added.
Flour
Water
Yeast
Sugar
Salt
What Our Customers Say
" I’ve been going here since I was four years old when I visit my grandparents and I still make the check out now that I’m 35. Hands-down one of the best bagel spots in New York City. They have the best Bialys and their veggie cream cheese is to die for."
Our Story
Since 1988
Tal Bagel has been established since 1988. On the upper east side of Manhattan and has become a part of the neighborhood, where people gather as a community and treated like family.
Tal bagels quickly cemented its reputation as one of the city premier destination for authentic new York bagels.
Our bagels are made fresh in-store every day in the traditional NY-Style way, boiled and baked with no preservative added.
Tal bagels offer an extensive menu of bagels, spread and salad, fish, fresh bakery product, homemade soup.
JUST AS IT WAS,
ON OUR VERY FIRST DAY
SOME OF OUR RESULTS...
36
Years in Business
Our journey began in 1988 with the opening of our first store on Manhattan's Upper East Side. Since then, we’ve become a beloved gathering place for New Yorkers, where everyone is welcomed and treated like family.
10-12
Minutes
This is how often we create a fresh batch of bagels, ensuring they are always delicious and ready to enjoy.
4
Locations
We’ve expanded across New York! Visit us on the Upper East Side, Upper West Side, Midtown, or Downtown Manhattan to enjoy our delicious bagels.
10k+
Bagels
We proudly serve to New Yorkers every day across our locations! We’re fueling the city with the perfect bagel—made with love, tradition, and a whole lot of flavor.
