New Yorkers love to say Chicago can't do bagels. They haven't been paying attention. The city has old-school Jewish delis that have been hand-rolling for generations, a wave of sourdough bagel shops, and a few twists you won't find anywhere else.
The old school
The classic Chicago bagel tradition lives on the Far North Side and in the northern suburbs, where Jewish delis have served bagels, bialys and smoked fish for decades.
- New York Bagel & Bialy in Lincolnwood: a decades-old institution where the bagels come out hot. Get a salt-and-poppy with nova and grab a bialy.
- Kaufman's Bagel & Deli in Skokie: the North Shore's classic Jewish bakery-deli.
- Steingold's of Chicago in Lakeview: a deli that cures its own fish, with crackly, chewy New York-style bagels.
The sourdough wave
A newer group of bakers uses naturally leavened dough and freshly milled flour. These bagels are chewier and tangier, and critics keep putting them at the top of their lists.
- R&A Sourdough in Ravenswood: the one local bagel obsessives talk about.
- Tilly Bagel Shop in the South Loop: inventive flavors like cacio e pepe, and the best bagel near Grant Park.
Only in Chicago
- Mindy's Bakery in Wicker Park: bagels and bialys from a James Beard-winning pastry chef. Order the everything bagel with giardiniera cream cheese.
- Rosca in Pilsen: freshly milled sourdough bagels with Mexican flavors. Try the Mexican everything bagel.
Tips
- Go early. The best shops sell out of popular flavors, especially on weekends.
- Try a bialy. It's the bagel's flatter, onion-topped cousin, and the old-school delis still make them.
More morning ideas: pastries and croissants, donuts and brunch. New to the city? ChicagoApartmentBuildings.com is our guide to apartment buildings across Chicago.