Murray's Bagels

Growing up, Murray’s Bagels founder Adam Pomerantz and his family would have bagels for dinner every Thursday, picked up from the Lower East Side by his father, Murray. After years spent working long hours for an investment bank, Pomerantz decided to follow his dream of opening a bagel shop, starting as an overnight apprentice and learning every aspect of the bagel biz. He spent years developing a bagel recipe of his own, using only traditional techniques and the highest-quality ingredients. In 1996 he opened Murray’s Bagels in Greenwich Village, named after his father.

Since then, Murray’s has become renowned as one of New York’s very best bagel shops, with countless loyal regulars and lines out the door every weekend. All of Murray’s bagels are hand-rolled and made fresh every day with just a handful of traditional ingredients: flour, yeast, malt, and water. Whether swirled with cinnamon and raisin or topped with Murray’s signature everything seasoning, these are New York bagels at their finest, and now they’re shipping nationwide!