Bagels
Boiled, chewy and worth the line, plus the schmear and lox to go with them.
New York Bagel & Bialy
A decades-old institution and Time Out's #1 bagel. Old-school, and the bagels come out hot.
Steingold's of Chicago
A Jewish deli curing its own fish, with crackly, chewy New York-style bagels.
Kaufman's Bagel & Deli
The North Shore's classic Jewish bakery-deli for generations.
R&A Sourdough
Naturally leavened bagels that critics keep putting at the top.
Tilly Bagel Shop
Inventive sourdough bagels. The best bagel near Grant Park.
Mindy's Bakery
A James Beard-winning pastry chef's bagels and bialys. The giardiniera schmear is peak Chicago.
Rosca
Freshly milled sourdough bagels with Mexican flavors. The most Chicago-specific new bagel.
Chicago's bagel scene
Chicago isn't New York, and that's the point. The city's bagels come in a few styles:
- The old-school Jewish delis and bakeries: mostly on the North Side and in the northern suburbs, with lox, smoked fish and bialys
- The sourdough wave: newer shops using naturally leavened, freshly milled flour
- Chicago twists: giardiniera cream cheese and Mexican-spiced bagels in Pilsen
Good to know: the best bagel shops often sell out of popular flavors, so earlier is better, especially on weekends.
Bagels are also a great start to a Chicago brunch. And if you want a morning pastry instead, see pastries and croissants.