New York City’s first dedicated pizza bagel shop has opened in Midtown Manhattan, blending two iconic NYC staples into “an elevated experience.”
Bagizza was founded by seasoned restaurateur Michael Park, partner and Master Bagel Roller Alex Baka, Executive Chef Steven Cho 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 press release states, the team “perfected a three-stage cooking process (kettle→rack oven→wood stone oven) that creates a bagel with the ideal balance of chewiness and crispness.”
Hand-rolled and cold-fermented for 48 to 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.
Baka, a second-generation master bagel roller, estimated that he has hand-rolled more than 25 million bagels in his career along with his sister and rolling partner. He learned the craft from his father, who worked in bagel shops across Brooklyn and Manhattan.
By the time he was a teenager, Alex was already spending weekends and school breaks perfecting the art of bagel rolling. His career has since taken him to esteemed establishments like Zucker’s, Baz Bagels and Essa Bagel, where he honed his skills. Now, at Bagizza, he oversees the entire rolling and baking process, ensuring that each bagel is made with care and precision. There will be unique creations like a cherry blossom swirl bagel, a coffee-infused bagel that will be offered plain or with a meringue and candied walnut topping, a blueberry swirl bagel and more.
Inspired by his college days snacking on pizza bagels, Park envisioned a more refined, creative take on the classic comfort food. This is where Chef Cho’s experience at Michelin-starred restaurants and throughout Hawaii comes in. Bagizza’s namesake offerings feature high-quality ingredients like San Marzano tomatoes, house-made marinara and a variety of premium cheeses such as Grandé and Calabro mozzarella. The unique dough provides a subtle hint of sweetness that complements the variety of options.
Apart from the classic Margherita, the menu will feature signature pizza bagel creations like:
- Shrimp Toast: Lemon, curry mayo and chives
- Hawaiian: Pink pineapple, house-cured ham and fleur de sel
- Artichoke Pizza: Garlic bechamel, artichoke, Yukon gold potatoes, caramelized onion, anchovy and lemon zest
- Broccolini Pesto: Broccolini pesto, pecorino, chili flakes, fleur de sel and fresh broccoli
- Caponata: Garlic bechamel, eggplant, tomato, artichoke, capers, honey and 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
But Bagizza is more than a pizza bagel shop; Cho has created a refined take on the traditional NYC convenience store and lunch buffet, featuring snacks, drinks and dishes like braised short ribs, prime rib and house-cured and smoked meats, which also make their way on top of the bagels.
Additionally, Bagizza will feature a specialty coffee and juice bar, with fresh-squeezed juices, smoothies and acai bowls. The team is sourcing specialty coffee beans from Colombia for their house drip coffee.
The 3,400-square-foot space is located on the corner of Madison Avenue and 49th Street. The layout includes an open-view bagel rolling station, ample seating, and a high-end pizza oven at the center of the space. Customers can place orders ahead of time for pickup, catering to Midtown’s bustling crowd of tourists, commuters and corporate professionals.
