Behind The Scenes at Decker’s Sourdough Bagels

Executive Chef Partner Joe Decker takes us inside Chicago's viral bagel pop-up

Chicago’s bagel scene is nothing short of booming, but Lettuce’s own Decker’s Sourdough Bagels, born in the kitchens of Wildfire, became an overnight sensation when it launched last fall, drawing crowds to weekend pop-ups to snag Chef Joe Decker‘s hand-rolled artisan sourdough bagels, house-made cream cheese spreads, signature pastries, seasonal bagel sandwiches and more.

Wildfire Executive Chef Partner Joe Decker shares the inspiration behind one of the Windy City’s hottest bagel concepts, and the scoop on how to get your hands on the next batch!

Order from Decker’s Sourdough Bagels

Save the Date: Sourdough Saturdays

Summer Saturdays are for fresh sourdough bagels! Most Saturdays (excluding Saturday, July 4, and select other dates) this summer, Decker’s Sourdough Bagels will host pop-ups at Wildfire – Chicago from 9:00 AM – 1:00 PM (or until they sell out) and Wildfire – Glenview (pre-order pickup only) from 10:00 AM – 1:00 PM. Pre-ordering begins the Tuesday before each pop-up. Here are the details:

Wildfire – Chicago
Bagels are available to pre-order by the half-dozen or dozen, along with spreads, sandwiches, and pastries. (Individual bagels are not available for pre-orders or delivery.) On Saturdays, guests can also place walk-in orders for individual bagels, half-dozens, dozens, spreads, sandwiches, and pastries, and dine-in inside or outside (weather permitting) on the patio at Wildfire.
Pre-order Decker’s Sourdough Bagels for pickup at Wildfire – Chicago

Wildfire – Glenview
Bagels are available for pre-order and pickup only from 10:00 AM – 1:00 PM by the half-dozen or dozen, along with spreads and pastries. (Bagels are not available for walk-in ordering at Wildfire – Glenview.) Pro tip: Pre-orders typically sell out, so we encourage you to get yours in early to secure your bagels!
Pre-order Decker’s Sourdough Bagels for pickup at Wildfire – Glenview

It All Starts With “Bertha”

Every great sourdough story begins with a great starter, and Decker’s Sourdough Bagels is no exception. The bagels are made with Chef Decker’s own aged sourdough starter, affectionately named “Bertha,” after his grandmother, who Decker says was an amazing cook and baker.

Decker, who started started in the culinary business at 18 years old as an apprentice baker at Ann’s Bakery in Wilmette, Illinois, has always had a passion for baking, and today oversees the menu at Wildfire, which is widely known for its simple, classic desserts made in-house daily. About eight years ago, Decker became fascinated with sourdough, after making bagels several times for family, and Bertha was born.

“The starter gets fed flour and water daily, and it is so gratifying to see it grow—and to appreciate the unique scent that signifies it is alive and well,” he says.

Hand-Rolled, Baked to Perfection

Decker’s Sourdough Bagels puts craftsmanship at the center of every batch. “We use fresh Midwestern milled flour from Meadowland Farms, and a 72-hour refrigerated fermentation process that helps create the sourdough’s signature flavor and texture,” Chef Decker shares. “The dough is also wetter and softer than stiff classic bagel dough, which results in a lighter finished bagel.”

Each bagel is hand-formed, boiled, and baked at a high temperature for a rich, caramelized appearance, and to achieve an ideal balance of a crisp exterior, and a soft, airy, and fluffy interior. “Our bagels are slightly chewy, but not overly tough,” Chef Decker says. “And if stored properly, they have a wonderful 3-4-day shelf life.”

Decker’s Sourdough Bagels is currently serving seven bagel varieties: Plain, Poppy, Everything, Sesame, Pretzel, Seeded Pumpernickel, and Parmesan Black Pepper.

Spread the Word

Of course, Decker’s Sourdough Bagels has some incredible house-made whipped cream cheese spreads to compliment their bagels. Guests can choose from classic Plain, savory Scallion, sweet Cinnamon Raisin, spicy Cheddar Jalapeño, or Smoked Salmon & Herb. Whether you’re building a traditional breakfast or trying something new, there’s a schmear for every craving.

And if you want to try your hand at whipping one up for yourself, Chef Decker has shared the recipe for the Cheddar Jalapeño spread.

Next-Level Sandwiches

Decker’s Sourdough Bagels’ sandwiches are not your average bagel sandwiches. We’re talking peak culinary creativity here, with a selection that includes: Albacore Tuna Salad, which features house-made tuna salad with sliced tomato, greens, bread & butter pickles on a toasted everything bagel; House Smoked Turkey Pastrami, which brings together smoked mozzarella, tomato, arugula, mayo, and avocado spread atop a toasted parmesan black pepper bagel; and the Open-Faced Smoked Salmon, with tomatoes, red onions, capers, dill, and scallion cream cheese on a toasted sesame bagel.

Or try the viral crowd favorite: The Decker’s Classic Bacon & Egg Sandwich, a toasted plain bagel smothered in scallion cream cheese, topped with scrambled eggs, melted cheddar cheese, and bacon, then drizzled with hot honey!

Pastry Party

The fun doesn’t stop at bagels! Decker’s also serves up a range of freshly-baked pastries, including the Double Chocolate Chip Sourdough Cookie, Chocolate Babka Bun, Apricot Cream Cheese Danish, Caramel Glazed Cinnamon Roll, and Blueberry Lemon Sourdough Scone. (Is this cookie poised to take over as the best chocolate chip cookie in Chicago? We think so, but you decide!)

Pre-Orders Start Tuesdays

Pre-orders begin the Tuesday before each Decker’s Sourdough Bagels pop-up, which are every Saturday (excluding Saturday, July 4, and select other dates) this summer at Wildfire – Chicago from 9:00 AM – 1:00 PM (or until they sell out) and Wildfire – Glenview (pre-order pickup only) from 10:00 AM – 1:00 PM. Here are the details: