This flattened twist on the classic bagel is crispy, topping-stacked, and becoming a favorite countrywide.
Just when you thought the bagel had been perfected, the flagel has entered the chat. If you’ve ever craved the crunchy, golden crust of a bagel more than the soft, chewy center, you’re not alone—and you may be a future flagel fan.
Flagels have been around for a while, but their recent popularity has given many people the impression that they’re a brand-new trend. They originated in New York City, where they’ve quietly had a loyal following for years. The Village Voice credited Tasty Bagels in Brooklyn’s Bensonhurst neighborhood as a likely source of the trend, where locals embraced the flat, crusty variation as early as the 1990s.
From there, the flagel slowly found its way into bagel shops throughout the boroughs. Today, they’re starting to appear in bakeries beyond the East Coast, especially in cities with strong deli and bagel cultures.
Flagels Going Mainstream
TikTok and Instagram food influencer Campbell Puckett (aka Pookie) has officially declared 2025 the year of the flagel. In a recent Reel she takes viewers through a deep dive of her order from Brooklyn Bagel in Atlanta, and she does not hold back.
The video opens with her tearing into an everything flagel sandwich loaded with eggs, sausage, and cheese. One crunch is all it takes.”Hear that crunch? You don’t get that from a regular bagel,” Puckett said.
Her go to order consists of a salt or everything flagel, toasted, topped with tomatoes, onions, capers, lox and scallion cream cheese. She calls out the unbeatable crust, praises the thin but chewy texture, and makes a strong case for flagels being the ultimate sandwich vehicle.
What Makes a Flagel Different?
To understand the appeal, it helps to break down what sets a flagel apart from its puffier sibling. Both begin the same way, with boiled dough rings made from high-gluten flour—but the transformation happens just before baking. Instead of being popped into the oven in their classic round shape, flagels are gently squashed to create a disc-like form. That extra surface area means more crust, more crunch, and a faster bake.
Beyond texture, the flat shape offers another win: more real estate for toppings. Seeds, spices, and everything seasoning become the stars here, often nearly covering the entire surface. If you love an “everything” bagel but hate that all the good stuff ends up in the bag, a flagel is probably your ideal breakfast carb.
Why People Are Flagel-Obsessed
Flagels appeal to a wide range of bagel lovers for a few key reasons. For one, they toast beautifully, with edges that stay crisp and centers that don’t get soggy. Their shape makes them excellent for sandwiches, since the flatter base holds fillings more evenly and avoids the overstuffed middle bite that can come with regular bagels. Because they’re made from the same amount of dough as a regular bagel, you’re not sacrificing substance—you’re just getting a different kind of chew.
They’re also ideal for anyone who likes their bagels extra crisp, whether that’s fresh out of the oven or browned in the toaster. And for topping fans, there’s really no comparison: Every outer inch of the flagel can be coated with seasoning, cheese, or seeds, making them feel more flavorful and indulgent from edge to edge. If these priorities resonate with you, it may be time to update your bagel order—and don’t be surprised if your go-to shop adds flagels to their menu in the near future.
