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There’s something deeply satisfying about a proper bagel—the kind that’s warm and chewy inside, with a glossy, crisp crust on the outside. For years, Albuquerque wasn’t known for having many. But that’s changed. In a wave of post-pandemic creativity and a surge of local pride, the city has birthed a bona fide bagel revival. Independent bakeries are now hand-rolling, boiling, and flavor-packing their way into the hearts and stomachs of locals.
Here are four standout spots in Albuquerque where the bagel game is strong—and yes, every one of them has a green chile version.
Horizon Bagels & Cafe
4000 Louisiana NE, Ste D | 505-221-0668
In the Northeast Heights, Horizon Bagels & Cafe is carving out its place in the bagel scene. Opened in October 2023 by Liz Perlino and Robert Wolfe, the shop is new, but the bagel journey began years ago. Wolfe’s Bagels had already left a legacy in Albuquerque, and when it closed in 2015, Perlino acquired some of the old equipment and began recipe testing. The result? A new collaboration and a full-fledged bagel bakery.
Horizon’s bagels are boiled, not steamed, giving them the perfect exterior crunch and interior chew. Classics are available, along with standouts like chocolate chip, rosemary-parmesan, and green-chile-cheddar. The café is also packed with Ashkenazi favorites: latkes, matzo ball soup, potato knishes, challah, and a Reuben sandwich that feels straight out of a New York deli.
There are vegan options, too, including plant-based schmears and a creative carrot-based “lox.” Next up: a biscochito-inspired bagel, drawing on the flavors of the Southwest—minus the lard, of course.
Ruthie’s Bagels
5520 Wyoming NE | 505-246-9608
Inside the Jewish Community Center, Ruthie’s Bagels has quietly been a foundational piece of Albuquerque’s bagel revival. Founded in 2018 by Ruth Rosenstein, Ruthie’s is a walk-up gem known for its traditional offerings and generous toppings—seeds cover both sides of each bagel to ensure no bite goes without.
Rosenstein, deeply connected to the local Jewish community, originally began bagel baking out of necessity for her café and catering business. But when the pandemic hit, her bagels became a symbol of comfort and community. Now, Ruthie’s services multiple school districts and community centers with meals while continuing to bake small batches for the public.
Starting in September, Ruthie’s will launch “Fresh Fridays,” offering freshly boiled and baked bagels and challah from 8 am to 3 pm. The sesame bagel, fresh from the oven and slathered with whipped cream cheese, is an experience not to be missed.
Sunday Bagels
1433 Central NW | 505-785-7317
If you’ve ever walked through the Downtown Growers’ Market and seen a line stretching across the park, chances are it was for Sunday Bagels. What started as a pop-up has grown into one of Albuquerque’s most buzzed-about bagel shops. Founded by Nick Fitzgerald, Sunday Bagels now has a permanent home on Central Avenue.
Sunday’s bagels are naturally leavened sourdough with a lighter, airier interior and bold, shiny crust. While some bagel lovers prefer dense and chewy, Fitzgerald believes in a more open crumb to let the flavor shine. It’s a recipe that has won over plenty of fans.
Flavors are creative and unexpected—blue corn, serrano and basil, fermented honey garlic. Sandwiches range from traditional smoked salmon to bold creations like Japanese curry chicken salad and whipped feta with escabeche. Even the cream cheeses are inventive, with offerings like chamomile and caramelized honey or pickled red onion and caper.
Built during the pandemic with very little startup capital, Sunday Bagels is now a community-driven café with plans to expand its hours and deepen its roots in the neighborhood. Fitzgerald hopes to create a space that represents the flavors and people of New Mexico.
Kaufman’s Coffee & Bagels
2500 Central SW, Ste B900 | 505-361-1734
David Kaufman didn’t just want to bring another bagel shop to Albuquerque—he wanted to bring a real New York bagel shop. A classically trained chef who studied in New York and worked across New Mexico, Kaufman applies old-world techniques to every batch he makes.
His process is meticulous: bagels are made over three days using a poolish starter, barley malt, and traditional cedar planks lined with burlap. He even adjusts the pH of the water to mimic the mineral profile of New York City water. The result is a smaller, denser, and chewier bagel—just like the kind you’d get in Brooklyn.
Flavors include all the classics, as well as inventive spins like blue corn, New York rye, and his personal favorite: the pretzel bagel, which combines the chew of a Bavarian pretzel with the form of a bagel. Kaufman’s also partners with Java Joe’s for coffee and supplies bagels to their downtown café.
With an expansion on the horizon to add seating, Kaufman’s Coffee & Bagels is quietly building toward its next big step. And don’t be surprised if pizza—another New York icon—shows up on the menu someday.
Albuquerque’s bagel scene has gone from bleak to booming in just a few years. Whether you’re craving tradition or looking for a wild flavor experiment, these four shops are proving that Burque knows how to boil up something special.
