Irene's Bagel Shop 1942 West Montrose Avenue

What makes Irene's Bagels truly exceptional is our commitment to doing things the right way, even when it takes longer. Every bagel is 100% naturally leavened with our sourdough starter, lovingly maintained since 2016. The dough is mixed, salted, and periodically folded over 5-9 hours before being hand-portioned, rolled, and shaped for an additional hour of proofing. The magic happens in the boil—our bagels are kettle-boiled in Wisconsin maple syrup and salted water, which creates the perfect fluffy interior and imparts that signature golden sheen on the crispy crust. naturally leavened • hand-rolled • kettle-boiled