Our Search For The Best Bagels in Fairfield County CT

Bagels from Bagel King

I felt compelled to write this after noticing the same Facebook posts over and over again from recent New York transplants. “Where can I find the best bagels?”

I’d add my two cents and then watch as rows and rows of comments filled my screen. I’d silently cheer or jeer along. Yes!! No! Oh god no, no, no – just no! And with this I decided that I was going to find the best bagels locally. 

As a native New Yorker I know a thing or two about bagels. Even though New York City is the Bagel Capital of the World, not all New York bagels are good. I’m looking for those bearing a rich caramel color with a slight sheen that yields the slight crackling crunch when you bite into it, followed by a really good chew. 

Bagel from Liz Sue

A good New York Bagel isn’t overly doughy. It’s not hard like a hockey puck or the size of a salad plate. Size matters here, folks. A proper bagel really ought to be about the size of your fist and weigh about four ounces, though it’s rare to find them that size these days.

A proper bagel is made from high gluten flour, salt, water, yeast and malt which is boiled, then baked. I do believe that New York City water is what makes these bagels so much better than the rest.

I spent several months of searching, locally, for the best bagels I could get my hands on. I’d like to give a shout out to The Upper Crust Bagel Company and Liz Sue Bagels. Also to Stew Leonard’s. I give them all Honorable Mention. While very good, they’re not quite what I’m looking for.

The Winners (in my book) and in no particular order:

Bagel King

I’ve been a huge fan of Gold’s Delicatessen ever since I first moved to the area about 25 years ago. They’ve been the gold standard (pun not intended!) ever since. It was interesting, therefore, to learn that their bagels aren’t made on premise and hail from Bagel King during the week and New York’s own H&H bagels on the weekends. 

I’ve also been a huge fan of Bagel King visiting their Black Rock Turnpike as well as their now closed Brick Walk locations. Their bagels also hold up to the gold standard yielding that pleasant crispy crunch created by those almost invisible micro air bubbles that gives way to that delightful chew. 

Eric’s Bagels

The Black Rock bagels were slightly different than their Bridgeport location. Comparing identical bagels side by side, everything bagels with scallion cream cheese, we noticed only that the bagel from Bridgeport was noticeably less dense. And great news to those south of Black Rock Turnpike, ‘Wichday also carries Bagel King Bagels. No matter where you get yours, you’re getting the real deal.

Eric’s Bagels in Stamford gets high accolades from this New York Jew. These are light and airy but have that (all-important) really good chew that will give your jaw a nice workout. With these guys you’ll need to order them 48 hours in advance as they have no store-front. 

Bagel from Sono Baking Co

Although vastly different, I must give praise to SoNo Baking Company as well. 

As I described to a friend via text:

“Holy mother of God! It’s like the Baguette and the Bagel got married and had a baby”

These bagels are special. They should be enjoyed with a superior quality butter like Arethusa’s, spread liberally and enjoyed thoroughly. 

Being a bagel traditionalist I scoff at some of the newer creations: French Toast is not a bagel. I prefer Jalapeños on my nachos. Blueberries are best in muffins or on top of pancakes. Chocolate chips belong in cookies, not bagels. 

Acceptable traditional bagel varieties:
Onion
Garlic
Sesame
Poppy seed
Everything
Pumpernickel
Raisin
Rye is a new classic…As is Salt

Acceptable traditional cream cheese varieties:

Plain
Scallion
Veggie

If you must, Lox. But best to have the lox separately, over the schmear. Better yet add the sliced onion, capers and sliced tomato.

Bagel Tips:

• Bagels freeze beautifully. Buy them in bulk -a baker’s dozen - and have the store slice them for you or slice them at home before tossing them into the freezer in an airtight plastic bag. If you can’t let them defrost to room temperature in time, place them in the microwave in defrost mode only. (Never, ever, cook your bagel in the microwave.)
  Once bagels have been thawed toss them into your toaster or toaster oven for desired doneness.

• Schmear. A schmear of cream cheese is all you need – this means a tablespoon or two. Please don’t spread on copious amounts so that the layer is as thick as the bread itself.

• Add-ons. We love topping our bagels. The more the merrier. Pile on the lox, onions, capers, tomato slices too if you wish. Prefer white fish? Go ahead. Tuna? Egg salad? All egg-cellent! 

Liz Sue Bagels has locations in Stamford and Norwalk. We went to the Norwalk location.

The Upper Crust Bagel Company (UCBC) has locations in Old Greenwich, Darien and New Canaan. (We went to the Darien location)

Gold’s Delicatessen is located in Westport
Bagel King of Bridgeport we went to the Main Street location
Bagel King of Fairfield located at Black Rock Turnpike

SoNo Baking Company has locations in Darien, SoNo and Southport. We went to the Southport location where bagels are only available on the weekends. 

Eric’s Bagels has no store-front but are available for pickup from their Stamford location.