This Modern Bagel Shop Is the Best Place to Get an Authentic Breakfast Bagel in Indianapolis, Indiana

When you think of Indiana food, your brain probably goes straight to something crispy, breaded, and wildly oversized... like a tenderloin sandwich from the Bush Family Restaurant. You know, the kind where the bun looks like an afterthought compared to the plate-sized pork it’s meant to hold? Sure, it’s a classic, and deserves its place in the Indiana food hall of fame. But when it comes to bagels? Let’s be honest. Indiana doesn’t exactly spring to mind.

Well, let me introduce you to Sidedoor Bagel in Indianapolis. Your breakfast in the Midwest will never hit the same again.

Tucked into the city’s historic Chatham Arch neighborhood, just a bagel’s throw from Bottleworks District, Sidedoor Bagel feels like the kind of place you should have known about already. The interior is warm and bright with a kind of lived-in cool. Think hand-written chalkboard menus, art on the walls, and the comforting scent of sourdough meeting hot oven.

Google reviews are full of praise for the friendly staff and fast-moving line (yes, there's often a line, and yes, it’s worth it). People walk in groggy and walk out smiling, toting brown paper bags full of joy.

And that joy is hand-rolled, boiled, and baked fresh daily.

Sidedoor began as a home hobby back in 2019, when the founders started delivering hand-rolled bagels around the city. Word spread fast. They were booked for months. By 2021, a successful Kickstarter helped them turn their dream into a storefront, and they officially opened on Christmas Eve.

Since then, they’ve been boiling, baking, and building a serious following. Today, they’re still the only dedicated bagel shop in downtown Indy - and not just filling a gap: They’re raising the bar.

The menu features sourdough bagels that are hand-rolled, boiled, and baked fresh each morning. While you’ll find classics like plain and sesame, it’s the more adventurous flavors that draw a crowd. Think Jalapeño Cheddar Pretzel, Garlic White Cheddar, Cheesy Hashbrown, and Salt and Vinegar.

Some rotate, many sell out quickly, and all are worth getting out of bed for.

Pair one with a schmear... or better yet, take home a tub. Schmear flavors range from the savory (Bacon Scallion, Garlic and Herb, Chili Crisp) to the sweet (Brown Sugar), and there’s a vegan option called Amazeball that comes in varieties like Spicy, Pizza, Sweet, and Regular. It’s dairy- and nut-free, locally made, and lives up to the name.

If you're anything like me, you’ll be mentally building your next bagel combo before you finish the first.

However, if making big decisions like what to get on your bagel feels too overwhelming, skip the build-your-own and go for a signature sandwich. The BECCY is a local favorite: bacon, egg, and cream cheese on the bagel of your choice.

Want to turn up the heat? The Naughty BECCY throws in chili crisp schmear, house-pickled peppers, and hot honey. It’s breakfast with a kick.

Other hits include the Lox and Loaded, stacked with smoked salmon, cucumber, dill, red onion, and capers. It’s served open-face and looks as good as it tastes. The BLT gets a bagel twist with roasted tomatoes, greens, and thick-cut Old Major bacon.

There’s even a Veggie sandwich that can be made fully vegan with Amazeball in place of cream cheese.

If you really want to do it right, go on a Tuesday. That’s when they serve the All American: a full breakfast on a Cheesy Hashbrown bagel with bacon, fried egg, American cheese, and jalapeño cream cheese.

It’s all your (and my) diner dreams in one tidy, handheld masterpiece.

So whether you're a born-and-raised Hoosier or just swinging through the Crossroads of America, do yourself a favor and swing by this modern bagel oasis. Indiana might be known as the “Hoosier State,” but with the rise of Sidedoor Bagel, we could argue it’s also becoming the bagel breakfast capital you never saw coming.

And hey, if you leave inspired (and slightly stuffed), you might even want to try making your own at home. We highly recommend this brilliant bagel and schmear cookbook by Cathy Barrow—it’s packed with approachable recipes, including a few schmear secrets of its own.

But first: get yourself to Sidedoor Bagel. Grab a dozen. Try a schmear. And maybe, just maybe, rethink everything you thought you knew about breakfast in Indiana.