Chicagoans Can’t Stop Lining Up for These Saturday Morning Bagels

In recent months, Bungalow by Middle Brow in Logan Square has become a focal point for Chicagoans seeking breakfast pastries, particularly due to the emergence of Beachwater Bagels, a Saturdays-only pop-up. The owner, Pete Ternes, describes these bagels as twice-baked sourdough, drawing comparisons to Montreal's dense, wood-fired bagels. Since its launch in November, Beachwater Bagels has consistently attracted long queues of eager customers. Ternes notes that such lines for pastries are a common phenomenon in the city, akin to people lining up for bars in their twenties with the expectation of social interaction. The Middle Brow baking team produces three varieties of bagels each Saturday: plain, seeded, and "swirls." The seeded bagel features everything bagel seasoning baked into its surface, rather than merely sprinkled on top, offering a deeper integration of flavor. The "swirls" bagel incorporates cinnamon, cardamom, and oats, providing a distinct aromatic and textural experience. A key characteristic of these bagels is their double-baking process: an initial bake in a standard oven is followed by a second bake in Middle Brow's pizza oven. This technique results in a crusty, charred exterior that provides a contrast to the soft interior. Beachwater Bagels offers a selection of schmears to accompany their bagels. These include a basil and tarragon cream cheese, which introduces a fresh, herby element, and a cream cheese made with house-smoked trout, offering a savory and unique flavor profile. The name "Beachwater Bagels" is a playful reference to the popular belief that the water quality in New York contributes to the distinctiveness of its bagels. Ternes suggests that the fresh waters of Lake Michigan might be similarly influencing the appeal and sustained popularity of Beachwater Bagels. Bungalow by Middle Brow, where the pop-up operates, has a history dating back to 2011 as a beer brewery. It expanded its operations in 2019, opening a physical space that combined its brews with locally sourced pizzas. The establishment has always provided morning service, featuring various pastries and coffee. In addition to Neapolitan pizzas, Middle Brow is also recognized for producing tavern-style pizzas, baked at 700 degrees Fahrenheit using flour from Meadowlark Organics in Wisconsin. Ternes indicates that his team prioritizes efficiency in serving customers, implementing measures such as a covered waiting area for inclement weather and offering coffee shots to help customers stay warm while waiting. Beachwater Bagels operates out of Bungalow by Middle Brow at 2840 W Armitage Ave. in Chicago, with bagels available from 9 a.m. on Saturdays until they are sold out, and customers are advised to anticipate potential lines. #BeachwaterBagels #ChicagoFood #BagelPopUp #MiddleBrowBungalow #LoganSquare #SourdoughBagels #BreakfastPastry #FoodScene #LocalBusiness #BeachwaterBagels #ChicagoFood #BagelPopUp #MiddleBrowBungalow #LoganSquare #SourdoughBagels #BreakfastPastry #FoodScene #LocalBusiness