Murray's Bagels

Since 1996 Murray's Bagels has been serving Greenwich Village the finest in traditional, NYC bagels. Find out more about the hand-crafted methods that make a Murray's Bagel so delectable. Our amazing selection of bagels are hand-rolled and made fresh everyday from just a few simple ingredients. However, through a time-honored process that's been passed down through generations those simple things become something a bit magical. When he was putting in long hours as a vice president at Merrill Lynch, Adam Pomerantz had a dream. His dream was to someday run his own business - not a business on Wall Street, but something much closer to his heart, and his stomach.As a child, every Thursday dinner was Adam's favorite meal. Adam's father, Murray, would bring home traditional NYC Jewish "appetizing": bagels, lox, sable, whitefish, cream cheese and other salads, from the Lower East Side, where he owned a women's clothing store on Rivington Street. At school other kids had turkey sandwiches or peanut butter and jelly for lunch, Adam had a bagel and lox with a schmear of cream cheese. This was Adam's soulfood.Bagels and smoked fish, or "appetizing," was something he knew and loved, and Adam's dream was to make the best bagel in NYC - to create a shop that introduced his soulfood to a whole new generation of New Yorkers, while also catering to the old-timers who remembered the familiar crunch and aroma of a hot, freshly baked bagel.Having resolved to quit the financial markets for the kitchen...Adam's first step toward realizing his dream was to go to work for a traditional wholesale bagel baker in New Jersey. He worked as an apprentice from 2am to 11am, learning every step of the bagel making process. Adam knew that to create the best bagel he had to learn the traditional techniques, and use only the finest ingredients - there could be no cutting corners.