Fishtown’s Philly Style Bagels was an immediate hit when it opened in 2016, so much so that a second location is now open in Old City. The bagels, perfectly firm on the outside and soft inside, are boiled in beer from nearby Yards Brewing Company — can’t get much more Philly than that. Go early: The shops regularly sell out before closing time.

Husband-and-wife duo Jacob and Alexandra Cohen have been all over this past year, as the bagel pop-up that they started during the pandemic skyrocketed to the top of everyone’s bagel list. You can find their bagels — conveniently sold in packs of four — practically everywhere, as well as their unique schmears, like a garlic cilantro and chili pepper version. They’re available every week for preorder and pickup in South Philly, Fishtown, and Haverford. But check your local grocery store and coffee shop, too: their retro-looking pink-and-blue bags are hard to miss.

One of the oldest Jewish bakeries in the city, Kaplan’s New Model serves up perfectly chewy kosher bagels in a variety of flavors, including French toast, whole wheat, and blueberry. If you’re in South Philly and don’t feel like heading north, fear not: Kaplan’s bagels are available at Biederman’s Specialty Foods, where you can get a variety of smoked fishes to put on top.

The photogenic black bagels at Kettle Black aren’t pumpernickel — they get their dark coloring from activated charcoal. Vegan diners will be especially happy here: Toppings include dairy-free spreads and house-made vegan lox. Preorders for the weekend open on Thursdays.

Alex Malamy started making bagels out of his West Philly kitchen in 2016 and never stopped. And while his bagel pop-up took off a few years before the pandemic, he’s one of many Philly bakers to make highly coveted bagels that you have to act fast to catch. Matzo ball bagels are just one of the exciting varieties he’s working on — keep an eye on his social media to see where he pops up next.

A Jerusalem bagel is a very special thing, and K’Far Cafe’s version is a standout. Order it pressed like a panini with smoked salmon, pickled cucumbers, and za’atar butter for a sandwich-meets-bagel hybrid. Order online for pickup and delivery, Wednesday through Sunday.

At this point, you’re probably wondering what can’t Lost Bread Co. do? The bakery’s whole-grain caneles, seeded rye loaves, and pretzel shortbread are all the rage, but at their Rittenhouse location, the bagels are the toast of the town. Combinations like steak-and-eggs pair well with their special hominy and cracked pepper bagels. Plus, they’re made with freshly milled whole grain.

Spread’s Montreal-style bagels are hand-rolled, boiled in honey water, and baked in a wood-fired brick oven, and the line for these irregularly shaped, chewy bagels often spills out the door. The fast-growing chain has six locations, including two on the Main Line.

Known for its challah, Four Worlds Bakery is also one of a few places in West Philly to go for a good, bread-y bagel. Don’t look for rainbow colors or cinnamon swirls — baker Michael Dolich sticks with the classics: sesame, poppy, everything, and plain.

Since opening in 1996, South Street Philly Bagels has grown into a mini-chain, adding stores on Chestnut Street, East Passyunk Avenue, Fitzwater Street, and JFK Boulevard. (Each shop was originally named for its street, but the local chain recently rebranded to the simpler “Philly Bagels.”) The family-owned bagelry uses a Brooklyn-style recipe to make its many varieties, which include cinnamon sugar, chocolate chip, and a rainbow-hued “tie-dye” alongside the classics. Cream cheese flavors are plentiful too, from savory options like cheddar horseradish to a sweet honey pecan. Call to place orders.

In Queen Village, the Bagel Place boils and bakes its bagels using a touch of honey for a flavorful, chewy final product. Along with 20 creative styles, pretzel bagels are a must-try here. A few of the flavored spreads are one of a kind too, including sour pickle and cheddar horseradish.

Bonnie Sarana’s East Passyunk bakery has something for everyone, both sweet and savory, but her bagels — which can be ordered alongside a salmon and fixin’s kit — are out of this world. Try a za’atar bagel with jalapeno cream cheese for a real deal flavor experience.

While poet and bagel baker Philip Korshak’s first bagel shop is not yet open — hold on for a couple more weeks, he says — they were Philly’s favorite bagels to order via Instagram DM when Korshak was making them at Angelo’s Pizzeria. Keep your eyes on the prize and look for Korshak’s sourdough bagels (plus schmears and BECs) on 10th and Morris soon. Follow his Instagram for poetry and updates.