Knickerbocker Bagel

One of the few shops in Bushwick still rolling its bagels by hand and boiling them before they bake. They come out big and springy with a crackly crust, soft inside but dense enough to hold up under a heavy breakfast.

Which is the point: order the breakfast sandwich with home fries tucked in, and add a layer of jalapeño cream cheese if you want it to bite back. The line moves fast, and there are big tables if you'd rather stay — one of them made of bagels set in resin.