National Bagel Day!

Summary

All Of It: National Bagel Day! (January 15, 2026)

Host: Alison Stewart (WNYC)
Guest: Sam Silverman, CEO & co-founder of Bagel Up, "New York's Bagel Ambassador"

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Overview

In celebration of National Bagel Day, Alison Stewart and guest Sam Silverman delve into the history, cultural significance, and ongoing debates surrounding New York's most iconic food: the bagel. The episode features lively listener call-ins, a rundown of the city’s most beloved and controversial bagel spots, hot takes on bagel-making techniques, and reflections on bagel traditions past and present. The conversation balances nostalgia, culinary critique, and humor, spotlighting what bagels mean to New Yorkers and beyond.

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Key Discussion Points & Insights

What Makes a Great Bagel?

• The Essential Qualities

  • Crackly crust: "A great bagel has that crackly crust. It's gotta be boiled, it's gotta be fresh, and it's gotta be crunchy on the outside, but soft and chewy on the inside." – Sam Silverman [02:43].
  • The “eggshell” texture is lauded as the defining characteristic of the ideal New York bagel.

• Making of a Bagel

  • Traditional process: Two or three days, involving dough fermentation, boiling, seeding, and baking.
  • "It's boiled before it's baked. That's the key step in the process...the best people here, they've been doing it for their whole lives and they do it better than anyone else, almost anyone else in the world." – Sam Silverman [03:04].

The NYC Bagel Scene: Past, Present & Changing Tastes

• Bagels as a Cultural Touchstone

  • “You can't really tell the story of New York City without telling the story of our bagel.” – Sam Silverman [01:44].
  • Bagels are “universally beloved” and serve as a comfort food and social connector.

• Listener Call-Ins: Traditions & Hot Takes

  • Jude (West Village): Pumpernickel at Murray’s, “scooping” for fewer calories. [05:16]
  • Jonathan (Upper West Side): Decries “scooping” as “the gentrification of the bagel” and mourns H&H Bagels’ closure. [06:39]
    • Notable quote: "If you're trying to watch your [calories], don't get a bagel, you know, your bagel years are over." [06:39]
  • Nicole (Pelham): Laments lack of good bagels outside city limits. [09:17]
    • Silverman points to the legacy and expertise of the Bagel Bakers Union Local 338.

• Bagel Shop News & Controversies

  • Absolute Bagels Closure & Reopening: Health department shutdown led to new management, but “virtually the same team.” [08:34]
  • Apollo Bagels: Sour dough-based, open-faced, "California style" experience — trendy but "pushes the boundary" of what qualifies as a bagel. [12:48]
  • Rainbow Bagels: “Controversial…designed for tourists and kids...There's no getting rid of it.” [13:48]

Bagel Trends, Technology & Expanding Tastes

• Social Media’s Impact

  • Instagram and TikTok are driving creativity and business: "It's the perfect marketing channel for this infinitely customizable food that is so photogenic..." – Sam Silverman [14:20]
  • Viral popularity can swamp neighborhood joints (e.g., Absolute Bagels).

• New Flavors and Styles

  • Bagel Joint in Greenpoint: Standout for creative, globally-inspired flavors like gochujang, za’atar, and Persian rosewater. [19:18]
  • "They are doing the most unique and creative flavors that are still respectful of tradition." – Sam Silverman [19:18]

• Montreal vs. New York Bagels

  • "Montreal are small, dense, sweet. They're boiled in honey water... In New York...big, fluffy bagels that are perfect for a sandwich." [16:44]
  • Confirms true Montreal bagels are nearly impossible to find in NYC.

Bagels Beyond NYC & The “Water Debate”

• Good Bagels Outside the City?
  • Listeners share hidden gems: Nyack Hot Bagel, Bagel Market (Manhattan), Hoboken Bagels.
  • Silverman’s take: “The best bagel is the most accessible one. It's the one that is closest to you on a consistent basis.” [19:05]

Bagel Lore, Legends & Legacy Shops

• Legacy Picks

  • Russ & Daughters: “Fourth generation...there is nowhere better to get smoked fish.” [26:07]
    • Fave sandwich: The Super Heebster – “horseradish, cream cheese, white fish, smoked salmon, and flying fish roe.” [26:31]
  • Utopia Bagels (Queens): Sam’s all-time favorite, ancient oven, “the platonic ideal of what a bagel can and should be.” [22:38, 22:55]

• International Roots

  • Listener from Krakow, Poland, recounts bagels' Jewish-Polish origins as obwarzanek.
    • “Bagels originated in Poland in the 17th century and were brought to New York by Jewish immigrants…” – Sam Silverman [24:55]

Bagel “Science” and Pro Tips

• Boiled vs. Steamed

  • Steamed yields softer, breadier bagels; boiling is essential for crackly, authentic NYC style.
  • “To me, that's more bagel shaped bread… But if that's what you like, I'm not here to yuck your yum.” – Sam Silverman [21:53]

• Flagels/Flagles

  • “Flat bagel” with same amount of dough, popular at Bagel Point, Greenpoint. [18:35-18:56]

Bagel Wisdom & Hacks

• Toasting Advice
  • "Never toast a fresh bagel. Okay? But if you are going to toast it, rinse it under warm water, toast it whole and then slice it afterwards. That way you maintain the crunchy outside, the soft, chewy inside." – Sam Silverman [26:50]

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Notable Quotes & Memorable Moments

• “A great bagel has that crackly crust...you need that eggshell, like, crackly texture to really get that full New York bagel experience.” — Sam Silverman [02:43]
• “[Scooping] is the gentrification, certainly of the bagel, if not all of New York itself.” — Jonathan, caller [06:39]
• "Ultimately, I'm pro bagel consumption. So if Jude or anyone else out there needs to scoop to get their daily bagel in, go for it." — Sam Silverman [06:22]
• "[Rainbow bagel] was an Ashanda when it came out. But it’s become such a popular part of bagel culture, it pops on Instagram and on TikTok that there's no getting rid of it." — Sam Silverman [13:48]
• "If it doesn’t say hand rolled kettle boiled, you can bet it's probably steamed." — Sam Silverman [22:20]
• “My favorite legacy place, Sabars.” [26:01]
  “I do love Russ & Daughters...Their bagels and their sandwiches are phenomenal.” — Sam Silverman [26:07]
• "Never toast a fresh bagel... if you are going to, rinse it under warm water, toast it whole and then slice it afterwards..." — Sam Silverman [26:50]

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Timestamps for Key Segments

• [01:44] Bagels as part of NYC’s story
• [02:43] The anatomy of a great bagel
• [03:04] How real bagels are made
• [04:15] Why Sam Silverman loves bagels
• [06:39] Listener Jonathan’s “scooping” rant & H&H Bagels nostalgia
• [08:34] Absolute Bagels closure & reopening explained
• [09:56] Why good bagels are hard to find outside the city
• [12:48] Apollo Bagels — “California style” sourdough debate
• [13:48] The Rainbow Bagel controversy
• [14:20] Social media’s effect on bagel culture
• [16:44] Montreal bagels explained
• [18:35] Where to find flagels
• [19:18] Bagel Joint’s inventive flavors
• [22:38] Utopia Bagels lauded
• [24:53] Bagels’ Polish/Jewish roots
• [25:10] Pop Up Bagel: new franchise, innovative model
• [26:07] Russ & Daughters: best place for smoked fish bagel sandwiches
• [26:50] Bagel pro tip: never toast a fresh one, and how to properly reheat

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Conclusion

The episode celebrates bagels as living symbols of New York’s diversity, resilience, and evolving tastes. Whether debating dough “scooping,” championing legacy bakeries, bemoaning TikTok lines, or tracing origins to Krakow, the show honors the power of a humble, perfect bagel to spark joy and opinion across generations and neighborhoods.

Bagel Wisdom:
"Never toast a fresh bagel."
"If you like it, eat it. The best bagel is the one closest to you."

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For a full list of recommended bagel spots and the episode transcript, visit WNYC’s website.

Transcript

[Sam Silverman]

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[Alison Stewart]

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[Sam Silverman]

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[Sam Silverman]

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[Alison Stewart]

Hey, hate to do this. Could we reschedule our morning hike? I was just about to ask the same next week. Yes, it's Dunkin original blend time.

[Caller/Guest]

Staying at home with Dunkin'. Don't mind if I do.

[Sam Silverman]

The home with Dunkin's is where you wanna be.

[Alison Stewart]

This is all of it on wnyc. I'm Alison Steward. Here's a day that is easy to celebrate. No planning required, just an appetite. Today is National Bagel Day. It's a time to honor one of the most beloved ritual foods around the city. Even Mayor Zoramundani weighed in when PIX11 News asked him what makes for a great New York bagel.

[Sam Silverman]

I mean, my favorite kind of bagel is a bagel and lox and I also am a sucker of pairing it with some pulp. Tropicana is just how I grew up. I have to tell you that recently I had a bagel and Lux from Apollo Bagels not too far from here. Very good. Yeah. What about as far as like, are you looking for like crackly outside or a little softer or a denser inside? What as far as the bagel itself, I'm looking for crackle. I would say I am too. And I can't find a good one. I grew up Poppy seed bagel, Scallion cream cheese, absolute bagels. I know they've reopened under new management. I'm excited to try it out. But I think to me you can't really tell the story of New York City without telling the story of our bagel.

[Alison Stewart]

From early morning lines to weekend traditions, it's a New York way of life. Joining me to talk about some of his favorite shops is Sam Silverman. He's co founder of Bagel up and known as New York's bagel Ambassador. It is nice to see you, Ambassador.

[Sam Silverman]

Thank you for having me. It's awesome to be here on the best day of the year.

[Alison Stewart]

Listeners, tell us where your favorite bagel shop is and why you think they have the best bagels. What's your go to bagel order? Do you prefer them toasted, Untoasted? Our number is 2124-3396-9221-2433. WNYC. Are you an everything person? Sesame, poppy seed, plain. Dare I Say cinnamon raisin. What kind of schmear do you like? Our number is 2124-3396-9221-2433. WNYC. When you're thinking about bagels, what is the difference between a good bagel and a great bagel?

[Sam Silverman]

So a great bagel has that crackly crust. It's gotta be boiled, it's gotta be fresh, and it's gotta be crunchy on the outside, but soft and chewy on the inside. You need that eggshell, like, crackly texture to really get that full New York bagel experience.

[Alison Stewart]

For the record, how is a bagel made?

[Sam Silverman]

It's boiled before it's baked. That's the key step in the process. But people don't know. Bagels are really a two or even a three day process. You make the dough, you shape it, you let it ferment overnight in a cold environment, and the next day is when you boil seed and bake them. So there's a lot of different steps that go into it. And the reason that New York's bagels are the best, we have the best people here. They've been doing it for their whole lives and they do it better than anyone else, almost anyone else in the world. Almost?

[Alison Stewart]

Why did you say almost?

[Sam Silverman]

Well, I do have to admit the winner of our best bagel award at the last bagel fest was Starship Bagel from Dallas, Texas. And those bagels were made in Dallas, frozen, and shipped up to New York, where they won in a blind taste test determined by a bunch of New York expert judges.

[Alison Stewart]

That's really interesting. What did they cite in the bagel that was so terrific?

[Sam Silverman]

It was perfectly balanced, it had a multi flavor, it was sweet, it was nice and brown on the inside. And it had that beautiful textural contrast we were talking about crunchy and soft at the same time.

[Alison Stewart]

As someone who has made food your life's work, what first pulled you into the bagel orbit?

[Sam Silverman]

I mean, bagels have always been my favorite food. Who doesn't love a fresh bagel out the oven? Warm bread speaks to the soul. But the thing that's really kept me going with this is food is a way to connect with people. And bagels, they are such a comfort food, they're such a New York food, universally beloved. And as the mayor said, you can't tell the story of New York without the story of the bagel. And so it's just a wonderful way to bring people together.

[Alison Stewart]

Today is National Bagel Day. We have Sam Silverman in studio with us he's the co founder of Bagel Up. He's joining us to share some of his favorite shops. We're also talking to you. Tell us where your favorite bagel shop is and what you'd like to order. 2124-339692-21243. WNYC. They just sent me a text that says it will shock you to learn the lines are full. Let's get to some of those calls. Jude from the West Village. Hey Jude, thanks for calling all of it.

[Caller/Guest]

Oh, sure, it's my pleasure. Love the station. So without too much background. Growing up, eating bagels all my life from Rhode island, where we used to drive to get them when they first came out of the oven. Those red hot ones, you can't beat that. But in New York, many years, Murray's bagels pumpernickel, longtime poppy seed. Many, many years poppy seed, but shifted quite a few years ago to pumpernickel. And I have to say, pumpernickel often sells out. As I always told Maurice, please don't you see that pumpernickel is in high demand. Please have more pumpernickel. So I can get my favorite one anyhow on the scooper now because I have to watch the calories, so never did that previously. But scooping is a technique mom taught me and I do it. And Murray's bagels are so plentiful that even if you scoop, it doesn't matter.

[Alison Stewart]

I'm with you on Murray's bagel, not with you on the scooping. I understand it, but I'm not a scooper.

[Sam Silverman]

I agree, but ultimately I'm pro bagel consumption. So if Jude or anyone else out there needs to scoop to get their daily bagel in, go for it.

[Alison Stewart]

That's fair. Jonathan is calling from the Upper west side. Hi, Jonathan. What kind of bagel do you like to get and where do you get it?

[Caller/Guest]

Allison, let me say for one, scooping, the scooping of the bagel is the gentrification, certainly the bagel, if not all of New York itself. So we all know this. The Internet has already lampooned it. You know, it's made it a an la ism, a faux pas in New York. And we all know that. Now look, if you're trying to watch your college, don't get a bagel, you know, your bagel years are over. I'm sorry, but let me say this. I'd be remiss if I didn't begin with saying rest in peace H and H bagels, which had been on 80th street and Broadway. They set the standard. And, you know, you could definitely couldn't get a scoop. You couldn't even get anything on it. But you would watch them boil those bagels right there in front of you 24 hours. You could walk in. It was a haven and it had a great logo. And now it is a Verizon store, I think. So, you know, how about that for the gentrification of the bagel? But currently, the best bagel is arguably, it's arguable, Absolute. Absolute Bagels on Upper west side, however, their spot got blown up by someone on Tick Tock. And so there were these giant lines outside, which kind of was a. A harshing of the mellow for the neighborhood because it was just like a whole bunch of kids on this on their cell phones waiting online, like around the block. So, you know, just like so much, so much transplantalism, it deterred the real ones from going back in. And then they ultimately got shut down for rodent issues.

[Alison Stewart]

Yeah, you know what? We have, we have a little bit of insight on that. Thank you so much for calling. And first of all, I used to live behind H and H Bagels in the late 80s. In the early 90s. It was, it was. It was a beautiful thing.

[Sam Silverman]

It's special place.

[Alison Stewart]

Let's just start here. All right, tell us what happened with Absolute Bagels.

[Sam Silverman]

So this is the hottest news in the bagel world. Last December, Absolute Bagels was shut down by the health department. Instead of reopening it, the owner decided to close up shop and move back to Thailand. The space was taken over by new ownership who just two weeks ago reopened under the name new Absolute Bagels. Is it still Absolute Bagels? Well, it's virtually the same team, so I think by and large, you're getting a very similar bagel to the old Absolute. But Jonathan will be happy to learn that his old spot is back in business. Is it the same? That's for him to decide.

[Alison Stewart]

Nicole is calling from Pelham. Hi, Nicole, thanks for calling, all of it.

[Caller/Guest]

Hi, thank you for having me on. I am a bagel lover. I grew up in Bay Ridge, Brooklyn. You could walk down the street, walk down 3rd Avenue, 5th Avenue, and get a good bagel almost anywhere. Then I moved into Manhattan and I lived right down the block from Essa Bagel. And I'm sorry, but to me, that is the best bagel in New York City. But my. My main question really is this. I now live in Westchester in Pelham. Why can you not get a decent bagel when you leave the five boroughs, like I have to drive 20 minutes to go get a decent bagel. Why is it so hard for someone to make a good bagel elsewhere?

[Alison Stewart]

What are your thoughts on that?

[Sam Silverman]

So there is a concentrated pool of skilled bagel makers that exist in New York City and very few other places. And this is a craft that's been passed down from generation to generation back from the days of the Bagel Bakers Union Local 338, which was established in the early 1900s to standardize and promote the craft. Many of the bagel rollers in New York in the city can trace their bagel knowledge and skills directly back to the Local 338. And they're freelancers that will move around from shop to shop to shop in the five boroughs to make all these amazing bagels. They don't tend to spend much time in Westchester or outside the city.

[Alison Stewart]

I also understand they have a Bagel Ambassador sandwich on the menu at Essa Bagel.

[Sam Silverman]

They do indeed. I was very honored to last year have a sandwich named after me. It's a falafel sandwich on a bagel. My two favorite foods combined into one. So if you want a hearty meal, and trust me, it is a lot of food, you can go check out the Bagel ambassador at Essa Bagel.

[Alison Stewart]

Today is National Bagel Day. We are talking to Sam Silverman, the bagel ambassador. He's joining us to share some of his favorite bagel shops. I think we got some lines Open on the phones. 212-433-WNYC. Tell us where your favorite bagel bagel shop is and what is the best bagel. We'll have more of your go to orders and more. Sam, After a quick break, this is all of.

[Sam Silverman]

Hey, hate to do this.

[Alison Stewart]

Could we reschedule our morning hike? I was just about to ask the same next week. Yes. It's Dunkin' Original blend time. Staying at home with Duncan. Don't mind if I do.

[Sam Silverman]

The home with Duncan is where you want to be this week on the New Yorker Radio Hour. The American invasion of Venezuela. I'll talk with the author of how to Hide an Empire, about the seizure of Nicolas Maduro, American imperialism, oil and Donald Trump's view of power. Historian Daniel Limavar joins me next time on the New Yorker Radio Hour. Wherever you listen to podcasts.

[Alison Stewart]

You're listening to all of it on wnyc. I'm Alison Stewart. My guest in studio is Sam Silverman, CEO and founder of Bagel Up. He's Also a bagel ambassador. Because today is National Bagel Day. Let's talk Apollo Bagels. Apollo Bagels brands itself as a new school bagel shop rooted in old school technique. What say you?

[Sam Silverman]

So Apollo is the hottest, trendiest shop in New York City. They do a sourdough bagel markedly different from the traditional yeasted New York bagel that we know and love. And importantly, they serve it open faced. So when you get a sandwich, there you go. You're getting two halves of a sandwich. Very aesthetically pleasing. I call it California style. It's more of a relaxed situation and experience. You're not gonna go to Apollo if you're trying to grab and go cause you're late for work. You're going there on a lazy Sunday morning when you're a little bit hungover and you've got a few hours to kill.

[Alison Stewart]

That is a good description of the place. Yeah. A well known critic of friend of mine said it's sourdough. I'm sorry, it's not really a bagel.

[Sam Silverman]

It's still boiled and baked. So, you know, this question keeps me up at night. Where is the line drawn? And they push the boundary for sure.

[Alison Stewart]

All right, so we've talked Apollo Bagels, New absolute Bagels, Essa Bagels, Liberty Bagels, the home of the rainbow Bagel. Why is this controversial?

[Sam Silverman]

Well, the rainbow bagel is one of the most, I don't know, kind of definitely controversial. It's not a traditional bagel by any means. It's filled with food coloring. It's really designed for tourists and kids. And it was Ashanda when it came out. But it's become such a popular part of bagel culture, it pops on Instagram and on TikTok that there's no getting rid of it.

[Alison Stewart]

Now how have Instagram and TikTok changed the bagel business?

[Sam Silverman]

Oh, they've helped the bagel business explode. I mean, it's the perfect marketing channel for this infinitely customizable food that is so photogenic because you can split it in half. It has all those different layers and colors and there are truly millions and millions of different combinations of bagels spread sandwich that you can create.

[Alison Stewart]

Let's talk to Alan in Park Slope. Hi Alan, thanks for calling all of it.

[Caller/Guest]

Hi Alison, thanks for letting me talk. I think this is such a funny topic. I live in Park Slope and very close to me is a tiny little place called Bagel Hole. It's been there for at least 40 years. And they make bagels in a traditional way. They boil them and bake them. They're delicious. They're not those huge, pumped up bagels that you can get all over the place, including in my neighborhood. And my favorite bagel is, is a poppy seed bagel. I. I did also lament the passing of H H bagels. I used to work on the Upper west side and would go there all the time. And I remember taking a workmate there one day and he said, I can't believe how expensive these bagels are. I said, but you, you'll really enjoy them. You'll really like them. They, they were sweet. They were slightly sweet.

They were the best bagel hole in.

Park Slope to me. That's. That's the epitome.

[Alison Stewart]

Thank you so much for calling in. We've got Dave in Highbridge. Hi, Dave. Thanks for calling, all of it.

[Caller/Guest]

Yes. Hi. How you doing? Gonna say something controversial here.

So we're buckled in.

Yep. So I live in Highbridge. It's way out in Hunterdon county in New Jersey. There's kind of no place to get a good bagel around here. But I lived in Hoboken for 20 years from the 70s to early 2000s, and many people may have forgotten that. For many years, Hoboken bagels, which is still there on Washington street, consistently won the Village Boyce best bagel in New York vote. Just saying.

[Alison Stewart]

Just saying. We appreciate it. This question is for you, Sam. What does Sam think about Montreal bagels? Can you get a good one in New York City?

[Sam Silverman]

So what is a Montreal bagel? There's a bitter rivalry between New York and Montreal over who makes the better bagel, because they are completely distinct styles. Montreal are small, dense, sweet. They're boiled in honey water. They've got eggs and honey in the dough. They use no salt. Whereas in New York, we've got these big, fluffy bagels that are perfect for. For a sandwich and have malt and salt. And so it's very, very different. I love a Montreal bagel fresh out the oven in Montreal, but you can't find a good one here in New York City. There are some places that claim to do a hybrid New York Montreal approach, but no one's doing that pure Montreal style.

[Alison Stewart]

South of the border, you've got Bagel Market here. It's got about five locations, all in Manhattan. Why is this a rising star in the bagel world?

[Sam Silverman]

So Bagel Market has finished top three in our blind plain bagel taste test. Two years running, they're runner up and third place, competing against 25 of the best bagel makers in the world. And yet somehow not enough people have heard about this shop. They're sleeping on Bagel Market. They are widely accessible. They make amazing bagels, they have fantastic sandwiches, and it's become one of my go tos, one of my favorites, and I think people should be talking about them more.

[Alison Stewart]

This says, bose bagels on West 116th street in Manhattan are the best bagels I've ever had in my whole life. This text says every culture has a cheap food that anyone can buy. In Vietnam, it's pho. Here in New York City, it's a bagel. Would you agree?

[Sam Silverman]

Sure. It started as a cheap food. It's gotten a little bit pricier over the years, but it's. Yes, it's a very accessible food that's core to New York's culture.

[Alison Stewart]

This says, please ask your guest if there's anywhere in NYC to get Flagles Flagels.

[Sam Silverman]

Absolutely. Flagle is a flat bagel, so it's dough that's been smushed down. Now, some people, Allison, fool themselves into thinking that a flagel is less carbs, but I'm here to tell you that it is the same exact amount of dough that has been smushed. The last place I got a Flagle was Bagel Point in Greenpoint.

[Alison Stewart]

This says, I'm here to tell you that you can get a great bagel outside the city at Nyack Hot Bagel in Nyack. Signed Karen and Nayak.

[Sam Silverman]

I appreciate it, Karen. I believe you. I always say the best bagel is the most accessible one. It's the one that is closest to you on a consistent basis.

[Alison Stewart]

Let's talk about bagel joint. It's one of your new favorite shops.

[Sam Silverman]

Yes. So this is my favorite shop that has opened in the past year. Bagel Joint in Greenpoint. They are doing the most unique and creative flavors that are still respectful of tradition. So I'm talking gochujang and za' atar and rosewater and Persian. All these really unique, interesting cultural infusions that are really emphasized by the bagel, the cream cheese and the sandwich. They're a bit off the beaten path, but well worth the visit.

[Alison Stewart]

Let's talk to Safa, who's been holding. Hi, Safa, thanks for calling all of it.

[Caller/Guest]

Hi. Yeah, so let's just talk about bagels, right? I love bagels so much. I feel like it's a perfect, I don't know, how would you say, like, perfect dough bread sandwich base. Right. I feel like because the inside's nice and soft and the outside can get nice and crispy. And you can put anything on it. Put an egg, mustard butter, cream cheese, you know, it's great. But yeah, so when I was little I used to eat a bunch of bagels from Essa Bagel because my grandparents lived in Stuyvesant Town. My great grandparents lived in Stuyvesant Town. And yeah, I mean, like, I just spend the weekends with them and it was great memories.

[Alison Stewart]

You know, it's interesting to hear you talk because you talked about what it meant to your family. You learned about bagels through your great grandparents in Stytown, which I thought was really kind of a beautiful thing actually. Yeah.

[Caller/Guest]

So, yeah, it's been like, it's like a childhood thing, you know, just sitting there eating bagels with my family and watching Judge Judy and it was, it was great.

[Alison Stewart]

Yeah, of course, you gotta, you gotta watch Judy, Sam. Of course you have to. Let's talk to Jacob on line one in Little Neck. Hi, Jacob.

[Caller/Guest]

Hi. Thank you for accepting my call.

[Alison Stewart]

All right, I want to hear what you have to say.

[Caller/Guest]

Okay, so I have a question. I think I'm in the minority here, but I have a, I'm a 60 year old man. My wife and I, we enjoy bagels. My kids, also adult kids, but they enjoy the type of bagels that the guest mentioned. Texture like an eggshell. And my wife and I, we don't enjoy that. We don't want an eggshell type of texture. Prickly in our mouth when we're chewing. Is there any bagels out there that's not that texture? That's still good.

[Alison Stewart]

Have any places that have a different kind of texture, maybe a little chewier? Yeah.

[Sam Silverman]

There's been a wave of new places that don't boil their bagels, they steam them instead.

[Alison Stewart]

That's interesting.

[Sam Silverman]

And it's a efficient and cost effective for the bagel shops. It results in a softer bagel. So you're not gonna get that crunchy shell exterior. To me, that's more bagel shaped bread than it is a true authentic bagel. But if that's what you like, I'm not here to yuck your yum.

[Alison Stewart]

So you should go in there and ask them if they steam them.

[Sam Silverman]

Is it boiled or is it steamed? And I'll tell you what, if they don't proudly display hand rolled kettle boiled right on the front of the shop, you can bet it's probably steamed.

[Alison Stewart]

Let's go out, go out to Queens. You suggest Utopia bagels. Well, it says it right there in the name. Oh, Utopia bagels.

[Sam Silverman]

It is truly bagel, Utopia, Utopia Bagels is my favorite bagel shop in the world.

[Alison Stewart]

What kind of smears do they offer?

[Sam Silverman]

All the traditionals, plus some inventive ones. But the beauty of Utopia Bagels is they have this amazing giant oven that's been in the space since the 1940s.

[Alison Stewart]

Wow.

[Sam Silverman]

It's lined with ceramic walls that get so, so hot. And so when you get a fresh bagel out the oven, there it is truly the platonic ideal of what a bagel can and should be.

[Alison Stewart]

Let's talk to Jeffrey, who's calling in from the Upper west side. Jeffrey, thanks for calling all of it. You're on the air.

[Caller/Guest]

Hey, how are you? I just left New Absolute Bagels. I live on the Upper west side, but I've been staying with my mom out in Queens for the past month. And I came in today to check my mail and I went to New Absolute Bagels, got in the car and found out it's National Bagel Day. So I'm a winner.

[Alison Stewart]

All right, thank you for calling. We appreciate your enthusiasm. Let's talk to Teresa. She's calling from Wilton, Connecticut, actually. Hi, Theresa.

[Caller/Guest]

Hi, how are you? Thank you for taking my call. The reason I call is, yes, I have a privilege growing up in Krakow. Krakow in Polish, the birthplace of all the beggars of the world. Let me tell you humbly, it's dated to 1610 and it's mentioned in ordinance of the community with establishment of first, I believe, independent borough, Jewish borough called Kazimius. There were Jewish settlers who came to Krakow and they brought the bagels. They were actually based on a German origin bagel pretzel, called in Krakow Obvajanek. So we sustain ourselves as students growing up on Obvajanic cells from the street carts. And when I came to live the United States and I discovered bagel and all the pedigree, it was like home away from home.

[Alison Stewart]

Oh, that's so sweet.

[Sam Silverman]

That's a lovely story and that is 100% accurate. Bagels originated in Poland in the 17th century and were brought to New York by Jewish immigrants where they've become a staple part of New York's culinary culture.

[Alison Stewart]

What's the deal with Pop Up Bagel? This came up in dinner the other day.

[Sam Silverman]

Pop Up Bagel is a phenomenal new chain. They're a two time winner of our best bagel award at Bagel Fest. And they do small batch hot bagels out the oven. Rip, grip and dip is their motto. So they don't make a sandwich for you. It's just bagels and Schmear. They've got some big name celebrity investors and are opening 300 franchise locations across the country over the next couple of years. So very excited to see them grow and to spread bagels around the country.

[Alison Stewart]

This says when I was in Astoria, I would do my fitness walk walking at Astoria park, then head up the street to a tiny shop for a fresh bagel with cream cheese, coffee and orange juice. Let's just say my fitness gains were canceled out when I walked into the shop. What what is your favorite legacy place to get a bagel?

[Sam Silverman]

My favorite legacy place, Sabars.

[Alison Stewart]

Is it Russ and Daughters? What do you what's your favorite place to get a good bagel?

[Sam Silverman]

Yes, I do love R. Russ and Daughters. Russ and daughters, his fourth generation owned family business, been around since 1914. They didn't actually make their bagels up until 10 or 15 years ago. But since they've brought production in house, their bagels and their sandwiches are phenomenal. There is nowhere better to get smoked fish than Russ and Daughters. The super Heapster is my personal favorite sandwich.

[Alison Stewart]

What's on it?

[Sam Silverman]

It's got horseradish, cream cheese, white fish, smoked salmon, and flying fish roe. So it is quite the bite. Lot of intense flavors, but absolutely phenomenal.

[Alison Stewart]

Do you want to leave us with any bagel wisdom in our last minute?

[Sam Silverman]

Never toast a fresh bagel. Okay? But if you are going to toast it, rinse it under warm water, toast it whole and then slice it afterwards. That way you maintain the crunchy outside, the soft, chewy inside. And it's just as good as when it comes hot and fresh out the oven.

[Alison Stewart]

You heard that tip right here. Sam Silverman is the CEO and founder of Bagel Up. He's New York's bagel ambassador. Thanks to all of our listeners who called in. We'll have our transcripts up and ready for you to check out all these places. And Sam, thanks for coming to the studio.

[Sam Silverman]

Thanks so much for having me. Hey, what's up, subscribers? Welcome back to the channel. So which variety of Dunkin at Home coffee is your fave? Original blend, French vanilla or hazelnut? Drop a comment.

[Alison Stewart]

What are you.

[Sam Silverman]

Oh, this is what I do when I'm home alone.

[Alison Stewart]

Drink Dunkin' Original blend or pretend you're an influencer? Both.

[Sam Silverman]

Want a cup? Hey, let's do a taste test for the audience.

[Caller/Guest]

Okay, how's this?

[Alison Stewart]

The rich, smooth taste of Dunkin at Home is unmatched.

[Sam Silverman]

Nice. You're a natural. The home with Dunkin's where you want to be.

[Alison Stewart]

This is the new Weight Watchers. It works for members like Jojo, who's.

[Caller/Guest]

Learning simple, healthy habits. Sharia, who's making progress with meds. And Kim, who still gets to eat what she loves. For over 60 years, we've helped millions of members find what works for them. Now it's your turn. Watch your life open up. Watch your story shift. Watch what you're capable of. Watch it work.

[Alison Stewart]

Get started today@weight watchers.com.