Bagels worth the
detour. Every morning.
Emi Taguchi spent six years working in hotel food and beverage in Tokyo before moving back to Saitama in 2016. She had eaten bagels in New York during a training placement in 2013 and had been quietly obsessed with them since. The ones she found
in Japan were either too soft, too sweet, or too small. In 2017 she started baking at home on weekends, testing different flour blends and boiling times in her apartment kitchen. The neighbours complained about the oven heat in summer. She did not stop.
Bold Citadel is a small bagel shop in Urawa, Saitama, baking New York-style kettle bagels from
scratch six days a week. We open at 8:00 and close when the trays are empty.
SesameWhite sesame seeds toasted in-house and pressed into the dough before boiling, so they bond to the crust rather than sitting on… · ¥300
EverythingPoppy seeds, sesame, dried garlic, dried onion, and coarse sea salt from the Noto Peninsula. The topping ratio was adjusted… · ¥310
Matcha-PoppyAdded to the menu in 2021. Ceremonial-grade matcha from a producer in Uji, Kyoto, folded into the dough with blue poppy seeds.… · ¥330
Cinnamon RaisinCeylon cinnamon and Californian raisins worked into the dough at the shaping stage. The raisins are soaked overnight in warm… · ¥320
Whole WheatA 60/40 blend of high-gluten white flour and stone-milled whole wheat, both from Hokkaido. The whole wheat adds a slightly… · ¥300
News & Announcements
- 012026-10-08
How we make the kabocha and black sesame bagel
The kabocha and black sesame bagel is the only item on the Bold Citadel menu that changes year to…
- 022026-09-04
Why kettle boiling makes a bagel a bagel
Most bread is shaped, proofed, and baked. A bagel has one extra step that changes everything: it…
- 032026-08-07
Why bagel dough needs high-gluten flour
Flour is not just flour. The protein content of the wheat determines how much gluten a dough can…
Which bagel should you start with?
Answer three questions and we will point you toward the right bagel for your first visit.
Common questions
What time do you open, and what happens if I arrive late in the day?
We open at 8:00 every day except Sunday and Monday. Popular flavours such as the everything bagel and the seasonal special tend to sell out by mid-morning, often before 11:00. If you have a specific flavour in mind, arriving before 9:30 is the safer option, or place a pre-order by Wednesday evening for Friday or Saturday pickup.
How do I place a pre-order, and what is the minimum quantity?
Pre-orders can be placed via the contact form on this site or by calling 048-831-2764. There is no minimum quantity for pre-orders, though for catering trays of 24 or more we ask for at least 72 hours notice. We confirm all orders by reply within one business day.