SFReview

The New York-style bagels coming out of Schlok’s first brick-and-mortar in NoPa are always chewy, evenly coated on all sides with various seasonings, and consistently golden-brown. Which is why we set multiple alarms and called on a higher power just to get our hands on them during Schlok’s pop-up days—now we simply walk up to the takeout window and order. Our go-to is a bagel with schmear and house-cured lox, which is nice and salty and has traces of dill. Schlok's lineup also includes excellent bagel sandwiches. They’re massive, stuffed with things like caper schmear, eggs, sweet pepper butter, and cheese, and are an excellent way to start your morning.

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