Most people will have heard of the longstanding bagel shop, Brick Lane Bagels, which has been serving its iconic bagels to the city of London for years. Every day there’s a queue out of the door, yet in reality, what they’re doing is pretty simple: fresh bagels and a few classic toppings. So, it’s no wonder people all over the world have jumped on this trend, opening up their own bagel shops all over the world. And let’s not forget social media, which takes bagels to a whole new level, getting creative with different flavours and cuisines, and even ways to cook and serve them.
How did the bagel get its name?
Do you know where the word bagel comes from? Its ancestral roots lay in 17th century Poland as a result of the prominent Jewish population – the word bagel actually stems from the Yiddish word “beygal”, meaning ring.
Classic and Artisanal
That slightly chewy, doughy bread will always be synonymous with a bagel, but there’s also an artisanal style now, too. Bakers are using different flour and grains, special yeasts – like sourdough – and proving techniques, to bring a slightly different twist to the humble bagel, while sticking to the hand-making tradition.
Classic: Smoked salmon and cream cheese – the Bagel Project Hockley, UK. Pastrami lox with scallion cream cheese, Utopia Bagels (NY, US)
Artisanal: Array of bagels – B Bagel, UK
Changing Shapes
No Hole Bagels
Pureist look away. It was only a matter of time before someone decided to experiment with the traditional bagel. And it was no other than cream cheese brand Philadelphia, that shook up the category, partnering with bagel spots across the US to create HOLE-LESS bagels! It was a huge marketing campaign and certainly got people talking…
Supersized Bagels
Most foods don’t escape getting ‘supersized’, especially when it comes to Millenials and Gen Zs. These bagels may be excessive, but they do make a good party sandwich.
Increased size house bagels for the same price (Bagel Co. Lincoln UK)
Supersized bagel, Backyard Bagel (Seattle, US)
Mini Bagels
In contrast to the giant bagels, mini bagels are also trending. These are often served with a dipping sauce or filled with cream cheese.
Sesame bagel balls filled with cream cheese, @meljorino (Instagram, US)
Endless Options: Let’s Get Creative
Get Chopped
‘Chopped’ salads and meals have gone viral on social media. And now, the ‘chopped’ trend has found the bagel. Basically, put all the bagel fillings in a pile, chop, and then place between your two bagel halfs – a great way to distribute flavours evenly, and we’re here for it!
Chopped bagel, @mezzetta (Instagram, US)
Open Bagel
Just like an open sandwich, bagels are being served sliced in half with toppings layers on top, rather than between two halves, while others have recreated the ‘butter board’, and used cream cheese instead and a bagel to dip. Some cafes have even turned bagels nacho style!
Schmear board, Rosen’s Bagel Company (Austin, US)
Lox nachos – house everything bagel chips topped with diced lox, cucumber, pickled red onion, capers and a dill coriander crème fraîche drizzle, Sidedoor Bagels (Indianapolis, US)
The Hybrid
You’ll be familiar with the ‘Cruffin’ and the ‘Cronut’… well, this is sort of like that. Introducing, the ‘Cragel’ (croissant/bagel), ‘Baegel’ (bao bun/bagel), and even Créme Brûlee topped bagels.
Baogel – a bao-bagel hybrid with slow-roasted Cantonese BBQ pork belly, Black Seed Bagels (NY, US)
Salted caramel dough topped with a crunchy salted caramel topping, Tilly Bagel
Super-loaded
Why use a burger bun when you can use a bagel? This trend is very popular, and takes the humble bagel to a whole new level. Think maple bacon cheeseburgers, meatball subs, pulled pork, and buffalo chicken.
Maple bacon cheeseburger deluxe served in a seeded bagel, Bagel O’s (Perth, AU)
Pulled BBQ beef brisket, slaw, mayo, house dill pickles and melted cheese, Bissel B’s Bagels (Melbourne, AU)
Nashville fried chicken bagel burger with aioli sauce, slaw, Frank’s Hot Sauce, dill pickles, lettuce and Parmigiano, atop an everything bagel, Brooklyn Boy Bagels (Sydney, AU)
Bagelizza
Another hybrid: the pizza and bagel combo. A great idea for schools and cafes, slice the bagel, top with tomato purée, cheese and pepperoni if you fancy, grill (or air fry) and serve. This is a great, easy lunch for schools or even cafes.
Air fryer Pepperoni Pizza Bagel – TikTok
Pepperoni Pizza Bagel – Lincoln Bagel Co
Gourmet Goods
There’s pastrami and then there’s wagyu pastrami; there’s salmon and then there’s beetroot cured salmon. Bagels are simple to turn gourmet. It’s all about tasty, high-end ingredients, which can elevate your pub lunch offering.
Wagyu pastrami bagel, PINA By Room Ten (Sydney, AU)
Mortadella, sopressa, fontina, pickled chillies, mayo, rocket and vinaigrette, Papos Bagels (London, UK)
Delicious Dough
A bit like our artisan bagels, bakeries are playing with the flavour of the dough, adding cheese, oats, onions, and thyme, to create delicious savoury snacks.
Polenta porridge bagel, with oats, thyme and salt – Masses Bagels (Melbourne, AU)
French Onion bagel: red onions, sourdough, cheese and onion salt, Tilly Bagel (Chicago, NY)
Breakfast Bagels
What’s better than avocado on toast? Avocado in a bagel! Classic breakfast combos have been a hit with customers, with everyone’s favourite fillings like avo, cheese and chorizo; spinach folded eggs; and fried eggs and bacon, finding their way into the breakfast bagel.
Egg & avocado breakfast bagel, The Body Coach (UK)
Bagel filled with a spinach omelette with tomato and swiss cheese, Bagel Market (NY, US
Virtuous Veggies
Fish, chicken, pork, beef, it’s easy to add any ‘sandwich’ filling into a bagel. But there’s a knack to making veggies taste good between two pieces of bread. Think confit mushroom, smoked carrot lox, squash and caramelised onion cream cheese.
Squash, caramelised onion and herb cream cheese in a marbled rye bagel, The Bagel Mill (California, US)
Confit mushroom bagel, Tuckshop Bagels (Melbourne, AU)
Cuisine: Full of Flavour
Japanese
All the flavours you’d expect: yuzu, katsu, sushi, soy. These popular flavours are now available in bagel form. Pretty much any meal, chefs have managed to sandwich into a bagel – and they look delicious.
Tofu katsu curry sauce bagel with scallion & carrot slaw, daikon & chilli oil, Bodega Bagels (Belfast, UK)
Chinese
Hoisin duck and char sui pork are leading the pack with chinese flavours, and throw in some chilli crisp or prawn crackers and you’ve got one tasty bite!
Crispy honey chilli beef with prawn crackers, Bodega Bagels (Belfast, UK)
Hoisin duck bagel with hoisin sauce, kewpie mayo, pickled carrot and cucumber, and sesame slaw, shredded hoisin duck and spring onion, The Bagel Project (Nottingham, UK)
Indian
Joining deep-fill sandwiches and toasties, Indian-inspired bagels are another firm fixture in the realm of carb comfort. From classic curries to salads and seasonings, there’s plenty of scope for regional and fusion experimentation across meat, dairy, and veg.
Tandoori roasted cauliflower tossed in a tomato curry with griddled paneer, and a salad of cabbage, carrots, onions, and herbs dressed in a tamarind chutney vinaigrette, Allie Boy’s Bagelry & Luncheonette (Milwaukee, US)
Makhani saag and paneer bagel, Saint Kitchen (Birmingham, UK)
Mexican
Mexican influence seems to find its way into every dish, no matter the dish. Spice, cheese, meat, and sourcream. It’s a combo that works, and the bagel’s no different.
Chipotle cauliflower, onion jam, avocado, pico de gallo, Little Guy (New Zealand)
Jalapeño cheddar bagel with tomato, pepper jack cheese, roasted jalapeño cream cheese & chipotle sauce, East Village Cafe (California, US)
Middle East
Usually found in an obscenely sized wrap, falafel, halloumi, hummous, pickled onions and roasted aubergines have found themselves a home inside a bagel.
Chicken marinated in saffron-yoghurt and spices cooked on hot coals with smokey aubergine hummus, layered with pickled red cabbage, herby sumac onions, lettuce, tomato and mint yoghurt, Bagel O’s (AU)
House-made falafel and hummus with pickled red cabbage, pickles, cucumber, tomato, tahini sauce and sriracha, Bodega Bagels (Belfast, UK)
Greek
Imagine a Greek salad inside a bagel? Well, that’s basically what they’ve done. Alongside everyone’s favourite dip, tzatziki, these bagels couldn’t be easier to throw together.
Greek salad bagel sandwich with olive and feta schmear, Zucker’s Bagels & Smoked Fish (NY, US)
Italian
Italian food is some of the most simple yet some of the best. It’s all about fresh ingredients, golden olive oil, and fresh bread. All you need to do is swap focaccia for a bagel and you’ve got a sell-out bagel.
Baked Sicilian aubergine parmigiana, provolone, rocket, salsa verde and parmesan on OCB bagel, Opus Coffee Brewers (NSW, AU)
Mortadella, roket, ricotta, pesto, pickled chilli, Frankly Bagels (Adelaide, AU).
Just like a sandwich, a bagel is incredibly versatile – and they’re really coming back into fashion at the moment. Why don’t you try swapping your usual sandwich bread for a bagel and see what customers think? You could even go ‘artisan’ and choose ones with seeds on for a slightly fancy twist. Bagels couldn’t be easier to make, and are a great way to use up leftover cuts of meat and veggies, too!
