BAKING THE WORLD
A BETTER PLACE
ONE BAGEL AT A TIME
At RYE, a bagel isn’t just breakfast—it’s a craft, a ritual, a nod to the old-world bakeries that defined New York’s food culture. Each one starts with a simple mix of high-quality flour, water, and yeast, but what follows is a process rooted in tradition. Hand-rolled for the perfect shape, slow-fermented overnight, then kettle-boiled to develop that signature chew before being baked to a golden, crackly perfection. No shortcuts. No preservatives. Just real, expertly made bagels.
And, of course, there’s the RYE bread—We proudly present a diverse selection of rye breads, catering to a wide range of tastes and traditions. Our offerings include the classic Jewish rye, deeply rooted in Ashkenazi Jewish cuisine and traditionally paired with cured meats such as pastrami or corned beef. Additionally, we feature German rye breads, renowned for their dense, dark texture and extended shelf life. For those seeking a more artisanal experience, our signature sourdough rye is a standout, offering a complex and satisfying flavor profile that is sure to impress. Whether you're drawn to traditional favorites or innovative creations, our rye breads are crafted to delight both the palate and the senses.
And, of course, there’s the schmear—the velvety, flavor-packed spread that turns a great bagel into something unforgettable. Whether it’s classic scallion, silky whipped lox, or a seasonal creation inspired by the best local ingredients, each schmear is made fresh, with the same attention to detail as the bagels themselves. Because at Schmearz, quality isn’t just a promise—it’s the only way we know how to bake.
know how to bake.
What Our Clients
Say About Us
"hands-down the best in town. The perfect balance of chewy and crisp—exactly how a NYC bagel should be. Plus, their spreads are next level! The scallion cream cheese? Unreal.”
— James R., Financial Analyst
My kids are obsessed with RYE bagels, and honestly, so am I. It’s a Rhode Island gem—friendly service, fresh ingredients, and always the best bagels in town!”
— Maria T., Brooklyn Mom of Two
“I’ve had my fair share of bagels, and let me tell you—RYE is the real deal. You can taste the difference in the hand-rolled dough and that beautiful, golden crust. I love that there are no preservatives, no shortcuts— It’s my go-to bagel spot!”
— Emily S., Chef & Food Blogger
At RYE, we believe bagels should be crafted, not manufactured. That’s why we hand-roll every bagel, boil them to perfection, and bake them fresh daily. No preservatives. No shortcuts. Just authentic, NYC-style bagels made the right way.
Authentic NYC-Style
Our bagels stay true to classic New York tradition—hand-rolled, kettle-boiled, and baked to perfection.
Real Ingredients, No Preservatives.. Ever
We use high-quality flour, filtered water, and natural fermentation for superior flavor—no artificial additives.
Boiled, Never Steamed
Unlike mass-produced bagels, we kettle-boil our dough before baking, giving them that chewy texture and deep flavor.
Crafted by Hands, Not Machines
Each bagel is hand-rolled and shaped by skilled bakers—never mass-produced.
Small-Batch, Big Flavor
We bake in small batches throughout the day to ensure every bagel is fresh and full of flavor.
