Sydny Bagels, Charoen Krung branch

Bangkok's bagel scene continues to grow, but few places have made slow fermentation such a central part of their identity as Sydny Bagels. While the bakery is best known for its daily-baked bagels and focus on traditional methods, one item currently drawing attention at its Charoen Krung branch takes inspiration much closer to home. 

Available exclusively at the Charoen Krung location, the seasonal Sai Oua Bagel combines a slow-fermented bagel with cream cheese blended with nam prik num and slices of northern Thai sai oua sausage. The result balances creamy, smoky and aromatic flavours. The filling offers a different take on the more conventional cream cheese and cured meat combinations often found in bagel shops. 

Every bagel here is made fresh daily and fermented slowly to develop its texture, crust and flavour, reflecting the bakery's belief that good things take time. For those looking to try a bagel with a distinctly northern Thai character, this is one worth seeking out while it remains on the menu.

Available now. Sydny Bagels, Charoen Krung branch. Mon-Fri 8am-5pm; Sat-Sun, 9am-6pm