Operations

NYC's first pizza bagel shop opens

Photo: Teddy Wolff

May 27, 2025

Bagizza, New York City's first dedicated pizza bagel shop, has opened in Midtown Manhattan. The restaurant was founded by Michael Park, partner and Master Bagel Roller Alex Baka, Executive Chef Steven Cho (Jams, Kappo Masa, Chef's Club) and partner Hilary Herscher, according to a press release.

The bagel recipe at Bagizza is a fusion of styles — Montreal and New York — utilizing honey, malt, and a touch of spiced rum in the kettle for a unique depth of flavor. Through extensive testing, the team perfected a three-stage cooking process that creates a bagel with the ideal balance of chewiness and crispness. Hand-rolled and cold-fermented for 48-72 hours with a low-velocity fan to retain moisture, the proofing process is akin to dry aging beef in the way that it concentrates the bagels' flavors. For the pizza bagels, the bagel dough gets run through a sheeter first before being topped and baked.

Apart from classic Margherita, the menu will feature signature pizza bagel creations like:

• Shrimp Toast — lemon, curry mayo, chives.
• Hawaiian — Pink pineapple, house-cured ham, fleur de sel.
• Artichoke Pizza — garlic bechamel, artichoke, yukon gold potatoes, caramelized onion, anchovy, lemon zest.
• Broccolini Pesto — broccolini pesto, pecorino, chili flakes, fleur de sel, fresh broccoli.
• Caponata — garlic bechamel, eggplant, tomato, artichoke, capers, honey, chili.

Customers can also choose from a selection of homemade sauces and toppings to craft their ideal pizza bagel, including:

• Bacon Kimchi Jam.
• Caramelized Onion and Bacon Cream Cheese.
• Garlic Confit and Herb Cream Cheese.
• Olive Tapenade Cream Cheese.
• Dill, Caper and Smoked Salmon Spread.
• Garlic Béchamel.
• Strawberry Butter Spread.
• Cinnamon Honey Butter

Bagizza will also feature a specialty coffee and juice bar.

The restaurant is locatted on the corner of Madison Avenue and 49th Street. It is open 24 hours a day, seven days a week.