How (and Where) to Get the Best New York Style Bagels in Wisconsin

Now THAT’S a bagel! How two Midwest shops bring New York Style and authentic recipes to their bagel making process. PLUS, smash burgers (wait for it!).

In this episode of Wisconsin Foodie, host Luke Zahm sets out to find some of the best bagels in Wisconsin. His first stop is to Allie Boy’s in Milwaukee to meet chef and co-owner Ben Nerenhausen for an inside view on their bagel process and philosophy. Down in the dungeon, Chef Ben explains their New York style bagel lean and the difference between that and Montreal style bagels (hint, it’s more than the size of the hole). In using local ingredients, like flour from Meadowlark Organics, and small-scale industrial machinery for cutting and making bagel logs, Allie Boy’s is still one of the few shops using the more traditional hand-rolled method. “We like the unique imperfections, kind of like what your nonna would do.”

This commitment to authenticity shines in the culinary masterpieces that are their bagel sandwiches. WARNING: This is a destination you want to plan out because it’s not open all the time and people line up to come in and get their bagel fix, and when you taste the warm, malty, deeply comforting flavors, like a blanket on a cold winter day, you’ll understand why this shop cracked a code in my heart. Deemed Milwaukee’s finest nosh since 2020.

How can you compete with that?! Only with the man, the myth, the legend that is Mr. Joey Bagels. Luke heads to Gotham Bagels in Madison to meet the bagel madman who doesn’t want bagels to define him. From an Italian household in Long Island, and armed with a recipe from 1906 New York City, this bagel shop owner is proud to bring a true New York bagel to the Midwest. After a behind the scenes into this particular bagel making process, Joey explains the importance of great water, and why New Yorkers are the biggest liars in the world. “You don’t bring the water from NY to WI, you bring the bagel maker.” Similar to Allie Boy’s, Gotham Bagels would not be what it is without the high quality ingredients from local farmers. Traditional ingredients, authentic bagels, inventive sandwiches. From bagels to smash burgers, this culinary instructor feels he’s almost a Midwesterner. “Madison is my home, New York is my heart.”


0:00 This week on WI Foodie
1:21 Bagel making down in the dungeon, in Milwaukee
7:16 Float and flip with big chopsticks
8:53 I’m ready to eat them with my mouth
11:55 Hand-rolled NY recipe from 1906, in Madison
14:56 Dipping is an incorrect bagel
16:39 New Yorkers are liars… the importance of great water
19:05 We got smash burgers, eating it? That’s a situation
21:53 Say what? (Outtakes)


Where Wisconsin meets the Middle East: Allie Boy’s Bagelry in Milwaukee https://allieboysmke.com/

Where Wisconsin meets New York: Gotham Bagels in Madison https://www.gothambagels.com/

Grab the Grain Guide for all your flour needs from Meadowlark Organics https://www.meadowlarkorganics.com/