As spring arrives in Chicago, locals are flocking to the new Beachwater Bagels pop-up at Bungalow by Middle Brow, known for its unique twice-baked sourdough bagels. Owner Pete Ternes draws comparisons to Montreal's bagels, emphasizing their dense and charred exterior. Every Saturday, their limited options include plain, seeded, and swirls versions, served with innovative schmears like herby cream cheese. The bagels' popularity reflects the city's vibrant food scene, showcasing a blend of tradition and creativity, now enhanced by the idea that Lake Michigan’s waters may rival those of New York.
"You get lines in this city for pastries and romance," says Ternes. "People line up outside of bars in their 20s to get in because they think they're going to meet someone cute and make out with them at night. And then they also line up at seven in the morning for pastries all around the city."
Every Saturday, the Middle Brow baking crew produces just three styles of bagels: plain, seeded, and 'swirls.' The savory seeded variety has everything bagel seasoning baked into each ring, rather than sprinkled on top.
Visitors can select from a variety of schmears like a herby basil and tarragon cream cheese and another made with house-smoked trout.
The name Beachwater is a play on the notion that there must be something in the water that makes New York's bagels famous. Perhaps there's something in the fresh waters of Lake Michigan that’s helping to keep those lines long for Beachwater, too?
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