Popup Bagels

"This Connecticut-based joint hidden away on a Greenwich Village side street isn’t a pop-up (though it once was), but a physical store that seeks to redefine what a bagel spot can be. First off, all the bagels are handed over the counter hot, and several flavors of cream cheese (pulled very cold from the refrigerator) are all you can get to put on them (don’t expect them to do the schmear for you). There are no plastic knives, which means you have to rip and dip, and the bagels are smaller and browner than usual. Still, it’s worth visiting if only to expand bagel horizons. Subsequent locations have followed around town." - Robert Sietsema, Nadia Chaudhury

"Popup has three locations in NYC, but they started in a backyard in Connecticut, which helps explain why they don’t adhere to any specific regional style. Made fresh throughout the day, the bagels are fluffy on the inside, with a thin, flavorful, blistered crust, designed to be ripped and dipped. Keep in mind Popup only sells their bagels in multiples of three, and every order comes with a container of schmear, which you can get in a few different flavors like scallion and cinnamon sugar." - bryan kim, will hartman, willa moore, neha talreja, molly fitzpatrick, sonal shah

"PopUp Bagels serves bagels meant to be ripped and dipped. Their growth has only continued, with locations in Greenwich Village, the Upper West Side, Massachusetts, Connecticut, and Long Island. Now, the team has announced their expansion to Williamsburg; they haven’t announced the address yet." - Emma Orlow

"Don’t go to Popup Bagels expecting them to cut your bagel in half and fill it with things like lox, capers, and cream cheese. This Village spot has no seating and only sells bulk orders with schmear on the side—but they do make some of the best bagels in the city, which is impressive considering they started out as a backyard popup in Connecticut. These blistered beauties are shaped and baked fresh throughout the day, right behind the counter, and there's no reason to turn them into sandwiches when the best way to consume one is to tear it apart with your hands, dip it in schmear, and eat it right on the sidewalk while it’s still hot. Pre-order a dozen bagels online, or wait in line to walk in for a bag of three or six." - Carina Finn

"Pop-Up Bagels, a Connecticut bagel shop backed by Paul Rudd, has opened a new shop in Greenwich Village. Bagels must be purchased in advance for pick-up on Saturdays. A dozen bagels and two tubs of cream cheese cost $42 with optional add-ons like roe, lox, and whitefish salad." - Luke Fortney