New York seasons call the menu like clockwork. We lean into what tastes best now—bright herbs in spring, juicy produce in summer, deep roasts in fall, and cozy comforts in winter. Here’s how to bring that rhythm to your bagel.
Spring (fresh and green):
- Everything + lemon-herb vegan schmear + radish + cucumber + dill + lemon zest. Peppery, citrusy, and crisp.
Summer (juicy and bright):
- Sesame + chive schmear + thick tomato slices + basil + olive oil + flaky salt. It’s basically a caprese you can hold.
Fall (warm and savory):
- Whole wheat + roasted squash mash + goat or vegan cream cheese + pickled onions + pumpkin seeds. Sweet meets tang and crunch.
Winter (cozy and bold):
- Poppy + smoked salmon + plain schmear + capers + black pepper + a squeeze of lemon. Clean, briny, and satisfying.
Gluten-free switch-ups:
- GF everything takes beautifully to all four; just keep components separate and labeled for easy, safe assembly.
Market tip: grab one star ingredient from your favorite stand and build around it. A perfect tomato, a fragrant bunch of dill, or a jar of pickled onions can define the whole bite.
Order ahead for local pickup and we’ll have the base ready—warm bagels and clearly labeled vegan and gluten-free options—so you can layer on the season and get right to the good part: that first, perfect crunch.
