The finest sourdough in Melbourne? Attica and Cumulus Inc. certainly seem to think so. Baker Mike Russell – who also happens to make a stellar bagel – has worked in some of Sydney and Melbourne's most iconic bakeries. And the student has become the master.

The bagelry that started it all in Melbourne. This family-run chain has been a favourite of Melbourne’s Jewish community and bagel lovers alike for more than 40 years, offering affordable kosher baked goods, dips, salads and more.

Schmucks’ seeded grain, dark rye and sesame bagels may lean traditional, but the fillings sure don’t. Consider the Hippie Slicker – a seedy bagel with turmeric roasted cauliflower, tomato, hummus and lemon-dressed watercress.

Here, 18-hour boiled bagels come in eight different varieties: plain, sesame seed, poppy seed, all seeds, dark rye, blueberry, cinnamon raisin and gluten-free. Go for something simple – cream cheese or avocado filling or a housemade spread – or one of the more substantial “sandwich fillings”.

Montreal-style rings from a huge wood-fired oven. They aren’t radically different to the New York-style bagels commonly found in Melbourne. But the subtly denser, sweeter rings comfortably hold their own against the old-school.

There are no airs or graces at this family-run operation. Its two cafes – in Carnegie and Mentone – each offer a fast, convenient place to grab a quality bagel with an Allpress coffee. It’s no surprise they were inspired by New York’s simple bagel shops.

Classic lox, brisket and Gruyere, or a cannoli-inspired ricotta and strawberry number? At this reborn butcher's shop on a sunny Pascoe Vale corner, it's all about bagels, baby.

Borrowing its name from a favourite Breaking Bad character, this spot serves up fresh bagels inspired by New York City. Load yours with classic fillings like cream cheese and house-made jam, or mix it up with beetroot-and-gin-cured salmon or harissa-roasted pumpkin.

From the duo behind Moorabin’s neighbourhood go-to Comma Food & Wine, this hole-in-the-wall sandwich shop offers not-so-classic bagels topped with luxe ingredients. Also, locally roasted Allpress coffee for a quick takeaway.

The soft, fluffy bagels here are named after the Big Apple’s five boroughs. The New Yorker channels a pizza slice, with mozzarella, napoli, salami and basil. And the Brooklyn? It’s a hefty number loaded with pastrami, Swiss cheese, sauerkraut, homemade pickle and horseradish mayo.

New York-style open bagels in a cosy setting inspired by the bagel shops of East London. Despite the overseas influences, you’ll feel instantly at home thanks to the eclectic vintage decor and Melbourne-roasted coffee.

A retired AFL player joined forces with his former barista – and a few of his old Collingwood teammates – to open this retro sandwich and bagel joint. Look for the curvy, converted milk bar with the red and white branding.

There are a variety of bagels to choose from at this French-leaning milk bar: egg and bacon, haloumi, and smoked salmon – alongside classic ham-and-cheese toasties and a baguette of the day.

This homage to New York’s Bowery subway station is set up to transport you to an all-American destination, combining the industrial feel of a subway and the efficiency of an American canteen. First stop? An everything bagel with schmear, or filled with new-school combinations.

Watch the bakers in action at this queue-worthy bakery, where creative croissants are made over three days. Try those alongside picture-perfect cakes, triple-cheese toasties, Basque cheesecake by the slice and more.