It's Bagels

For someone who has lived in America and in New York these are the best New York style bagels I have come across in London, and I have tried many. The bagels are super soft and fluffy on the inside and have that good crust on outside. The schmear (cream cheese) is elite and highly recommend the scallion and jalapeño. It is honestly on par with the pop up bagels that have gone viral in New York. Queues are a little long but they are for a reason, definitely worthy it. Vibes inside are great, from the music to decor to how quick the order turn around is. Highly recommend if you want good quality bagels that rival NY.

First time here and it was nice experience. During the weekend there is a long queue, we waited about 35 minutes to order ours to take away. The bagels were ready shortly after tho. You have plenty choices for your bagel flavour, schmears and extras. Unfortunately they don’t have many seats inside and none outside, hopefully they will add in the future.

I wanted this place to be so much better than it turned out.The bagels were very tough, like chewing shoe leather. As a result, eating any bagel became a very messy affair as one must wrestle with their bagel for every bite and inevitably some falls out or worse gets smeared over one’s disappointed face. It’s as if it didn’t want to be eaten.We had “The Works”, Egg Salad and regular cream cheese and lox. The flavours were all fine, especially the scallion cream cheese - it was delicious. But no flavour can salvage the frustration of getting through those bagels.I expected the queue and the wait so I wasn’t too bothered by that.

Like many of the Americans who have flocked here in the past few weeks, I agree that It’s Bagels is (so far) the closest I’ve had to an NYC bagel. The vibe is all there too from the insane queue and decor to the deli/cart style coffee cups.My take on is that the bagels themselves are quite good, as is the schmear (though limited selection). Where things don’t hit the mark are the other things inside.In the case of the BEC that would be the bacon, egg, and cheese where the textures are off. I also wish that they wouldn’t add ketchup to them as a default. Perhaps it’s due to different ingredients or interpreting for London tastes, but everything was a bit too mushy/gooey.The pricing on the lox sandwich is crazy to me. £3 more if you want to add onion, capers and tomatoes? £1 more if you want non plain cream cheese? The size of the bagel does not justify the price.What I ended up loving the most was actually the cold brew, which like NYC style bagels is hard to find in London! Strong brew and well priced. I will be back for the brew and the cream cheese but never again on a weekend!

Waited in a long line for about 50 mins - ordered the Works for £13 a pop as well as 4 bagels to take home. Service was cheerful and helpful and the team were working very hard to churn out orders, but the bagels themselves were a miss. The Works - cream cheese, capers, lemon, onions and lox - was heavy on the cream cheese and light on everything else. I couldn't taste the lemon, and the onion/capers were totally lost in the mush" - the softness of everything

It is just pure joy to witness an up and coming, trending place even to be established in my neighbourhood.Lovely bagels, really friendly team. There is a lovely selection of bagels, and a great variety of schmears. Everything’s freshly made to order. There is limited space inside to eat in but most customers take out as the ever so gorgeous Primrose Hill park is right around the corner.The only downside is, prepare to be in a queue for quite some time, especially if you visit on the weekends! Sometimes they sell out right around lunch hours even on weekdays!

We had such delicious bagels here and would highly recommend going. If you’re prepared to wait in a very long queue. We waited for about 45 minutes, and it was a rainy day. The bagels are quite expensive. We just got cream cheese and avocado and ended up paying around £6, although they are freshly made and very generous with their spreads, and there aren’t many bagel places in the area that live up to the standards. Maybe once the hype dies down a little bit the line won’t be as long and you can try it without the long waits.

My American wife was desperate for a decent bagel so after seeing your place on eating with Todd we headed your way. The bagels did not disappoint. The texture and flavour of the bagels themselves was really good and felt like a classic NYC bagel. The scallion schmear was great and the chicken salad was also really good. Sadly the BLT was rather disappointing. We asked for the bacon to be crispy but it came rather anaemic and with the lack of substance I wouldn’t bother ordering it again. The service from the girl on the till also was pretty poor but I don’t expect too much from the younger generation. Overall well worth the stop if you’re nearby!!

After the fourth attempt I was finally able to try a bagel (first two times they were out, third time the line was insane). They seem to still be figuring out the demand as they just opened, same with the dairy free schmear that wasn’t in yet. The staff is really friendly and they seem to be improving the operational side.The bagels are really good. They don’t automatically toast them or ask if you would like it toasted- so I wish it would have been, but the egg sandwich was delicious. Probably the best bagels you can find in London.Definitely go at an off time, because the wait was still a bit long. Also not sure how allergy friendly they are as they seem to use the same knife to cut through all the bagels.Finally a really good sandwich, grab and go option in the area- perfect to take in the park with you. Also reasonably priced.

It looks, smells and tastes like a New York bagel shop and that’s a rare thing here. Only big difference is they’re too polite: no shouting, no stern looks for being indecisive - but then again maybe the yelling and stern looks might help as the staff of 7 behind the counter couldn’t keep up with the demand of mostly expats looking for a taste of home, but I’ll chalk up the sluggishness and incomplete orders to early day jitters. With time they’ll become a well-oiled bagel-making machine, polite or otherwise.