Our Story
BAKING METHODS
Steeped in old-world tradition, Black Seed Bagels is an artisan bagel shop led by James Beard-nominated executive chef and head baker, Dianna Daoheung. Dianna developed Black Seed's signature bagel recipe, a New York-style bagel made with some baking techniques borrowed from Montreal. Since opening its first location in 2014, Black Seed has been pushing the boundaries of how NYC bagels are made, and prides itself in using only the highest quality ingredients.
What makes our bagels unique?
Black Seed's artisan bagels start with a naturally leavened, fermented, glutinous dough. They are then boiled in water with honey added for a touch of sweetness. Our bakers fire each batch of bagels by hand in a wood-burning oven, just long enough to achieve perfection in crispness, chew, density, and deliciousness. When the bagels are lightly browned and ready to be removed, they are tossed into a marble chute for cooling, using hand-carved wooden peels.