James Caputo didn't set out to make a New York bagel. After decades working with dough, he wanted to build something around his own flavor profile — a small-batch, hand-rolled sourdough bagel with a deeply golden, crackly crust and a lighter, more open crumb than the classic style. The dough starts with a sourdough starter and poolish instead of added yeast, giving it a restrained tang that lets the schmears and sandwiches come through rather than fight for attention. Every bagel is shaped by hand, so no two look exactly alike — a rack of identical bagels was never the goal.

Caputo Bagels opened October 2026 at 81 Fifth Avenue in Park Slope, Brooklyn, a partnership between James Caputo and longtime friend Rafi Hasid of 6R Hospitality Group.

photo by Max Flatow