Miami’s Best Bagels Are Made in a Home Kitchen—And Everyone’s Talking About Them

“I’m not claiming to make a New York bagel. But I am from New York. I grew up there. And the bagels here weren’t doing it for me.”

When Simona Greenberg moved from New York to Miami, one of the first things she noticed was something missing from the local food scene: a proper bagel. Not a mass-produced grocery store version. Not a chewy, sourdough-adjacent approximation. A real, fresh, New York-style bagel. So, she decided to make her own—and before long, Neighborhood Bagels was born, starting with a few handouts to friends, and then quickly transforming inside her home kitchen into a full-fledged entrepreneurial success.

“I’m not claiming to make a New York bagel,” she’s quick to clarify. “But I am from New York. I grew up there. And the bagels here weren’t doing it for me.” With a background in culinary arts and a first job at a bagel shop when she was just 14, Simona’s love for this humble breakfast staple runs deep. Raised by two immigrant parents who were less than thrilled at the idea of their daughter cooking for a living, she’s turned that passion into a thriving local business—one that’s quickly outgrown her home setup.

What sets Neighborhood Bagels apart is the process: no sourdough, no shortcuts, no mass production. “I’m very anti grocery store bagels,” Simona laughs. “Bagels weren’t meant to be shelf-stable for days. They’re supposed to go stale in three to four hours—that’s how you know they’re real.” Her bagels go through a cold fermentation process that lasts up to 16 hours, allowing the flavors to deepen and develop naturally. The dough is mixed and shaped the day before, proofed overnight, and then baked fresh to order in staggered batches to maximize freshness.

The result? Some of the best bagels in Miami—often sold out within 30 minutes. “We’re making about 300 bagels a day. But it’s hard. The commercial equipment is tough to manage, and it’s just me and one person helping in the kitchen.” Simona juggles this alongside a full-time marketing job, working a 9-to-5 during the week and running Neighborhood Bagels in the early mornings and weekends.

Still, the response from the community has been overwhelmingly positive. “I get 5-10 DMs or emails a week from people saying they couldn’t get bagels—they sold out before they got there,” she says. “At first, I felt terrible. But also, it means people are enjoying them. That’s a good problem to have.”

Regulars have become a staple of her pop-ups, with some customers planning their weekends around bagel runs. That moment of, “Okay, this is really working,” came when strangers—not just friends and family—started showing up, coming back, and telling everyone they knew. “Word-of-mouth has been everything. I haven’t done a ton of marketing, but people find us.”

I was lucky enough to recently make the trek to try these bagels for myself, and the experience from start-to finish did not disappoint. Here's how the process began for me...

It was easily the best bagel I've had in Florida, and suffice it to say, much of New Jersey and New York. I cannot wait until they have a storefront."

On Tuesday mornings, pre-sale begins for bagel pick-up on Saturdays. I signed up for text alerts, just to be ready for when the pre-sale went live online. After receiving the text, I jumped into the queue and began my bagel purchase. Things were selling out left and right (no surprise there) but I was able to snag a four pack of bagels and a homemade cream cheese quickly. The ordering process and check-out were a breeze, and after I was finished, they sold out within mere minutes.

I chose my pick-up time on Saturday morning and chose one of three time-slots. Greenberg explained, "we stagger the times in order for people to pick up their bagels fresh out of the oven." So when you think about it, these might just be the freshest bagels anyone in Miami has ever had...

It was about 30 minutes driving for me, which gave me a nice reason to get up and out of the house, anticipating one of my favorite weekend treats: an everything bagel with cream cheese.

Arriving at the pick-up spot, I parked outside of the gate and texted that I was here. Within two minutes, cars began arriving, double-parking, waiting for their orders. Simona and her husband came out, hands full of bagel orders.

I waited until I got home to eat, and upon the recommendation of Simona herself, I didn't toast my bagel. The result? Something truly exceptional. The crust has a perfect snap, giving way to a warm, malty chew that lingers just long enough to make you pause. Each seed is thoughtfully placed, never overbearing. But it’s the homemade cream cheese—cloud-like, tangy, with a whisper of salt—that seals the deal. This isn’t just a bagel. It’s a love letter to craftsmanship and restraint. It transported me across state lines with one single bite.

It was easily the best bagel I've had in Florida, and suffice it to say, much of New Jersey and New York. I cannot wait until they have a storefront.

Recently, Simona expanded into a shared commercial kitchen to keep up with demand. The next step? Hiring more help and possibly opening a permanent storefront. But she’s not in a rush. “I want to scale thoughtfully. The endgame isn’t a massive chain—it’s about doing something really well, staying true to the craft, and feeding people something I’m proud of.”

In a city where bagels have long felt like an afterthought, Neighborhood Bagels is bringing real heart—and a whole lot of fresh dough—to the table.