New York may be known for its hot dog stands, pastrami sandwiches and maybe it’s addiction to coffee, but the real New York treat is the bagel. I know we’ve all had bagels before, but they’re usually just a filler to get to some cream cheese. However, in New York, bagels are a religion.
Nowhere else can you get this breakfast delight served 24 hours a day, fresh and hot but in New York City. More importantly, nowhere else can you get a tastier bagel than a New York bagel. Yet where do New Yorkers go to get their bagels? None other than Murray’s Bagel.
Lucky for us New School Students, Murray’s is the perfect distance from campus – a block away on 6th Avenue and 13th Street. Though a hopping place during class change, the line moves quickly and usually not taking more than 15 minutes (this is partially due to the fact they do not toast their bagels – and don’t ever ask them to). The pressure is on though as soon as you step up to the counter, you need to know how to order a Murray’s bagel. That means what type of cream cheese ( strawberry is my personal favorite) and what type of bagel (sesame is another personal favorite) with no hesitation – never become the person who slows Murray’s down.
The price of the bagel itself can be admittedly pricey, $3.50 for us students seems like a lot for breakfast. Yet, the bagel is a generous size and the cream cheese is also sizeable; so much so that Murray’s is usually a meal and a half instead of just breakfast. Also another downside, sometimes their coffee is a bit weak, but the juice selection is superb.
Bagels in general become a way life for a New Yorker. They are filling, cheap and available absolutely everywhere in New York at any hour of the day. I admittedly came here as a non-bagel person (cream cheese kind of freaked me out), but the pressure of trying Murray’s and the easiness of a handheld breakfast made bagels easy to love. So start thinking, how do you take your bagel?