Chewy, round, and fresh out of the oven, this New York staple is quickly becoming the next big thing in the local culinary scene.

Since its opening in early April, what was once an abandoned bungalow now hums with life in the early hours of the day. Despite its name, leaving here grumpy is out of the question.

Speaking with FMT Lifestyle, owner Claire Tan, 29, said that it was during her four years of working as a flight attendant, that she developed a special fondness for bagels.

“When I was a flight attendant, every time I got a roster for a US flight, my top priority would be to get bagels.” And after retiring in 2021, Tan found herself longing for them.

Recognising the scarcity of bagel spots in Malaysia, she decided to fill the gap by founding Grumpy Bagels.

But what is it about bagels that Tan fancies so much? “It’s all about the texture,” she shared. Crispy on top, chewy on the inside, she said, adding that there’s no other treat quite like it.

Grumpy Bagels offers nine types of sweet and savoury bagels, including six types of bagel sandwiches.

FMT Lifestyle sampled their best-sellers, starting with Tan’s favourite, the berry crumble.

Starting with the bagel itself, its texture is soft but has a satisfying bite, unlike plain bread. Baked with their homemade strawberry jam and topped with butter crumble, when served hot, the crunch of the crumble paired with the bold and mildly sweet berry flavour makes that first bite truly delicious.

Almost every bagel here is massive – big enough to fill your entire hand – making sharing with friends an option.

Grumpy Bagels elevates their game with innovative creations like their matcha bagel filled with red bean mochi. This combination is a winner with matcha’s earthy flavour and the creamy sweetness of red bean, while the texture of stringy mochi and soft bagel truly strikes gold.

They offer a variety of savoury options too, including their best-selling garlic cream cheese bagel. Their house-made cream cheese, available in several varieties like scallion, exemplifies why it’s a classic bagel pairing.

Discussing their process, Tan mentioned that they adhere to traditional bagel-making methods, beginning with the crucial step of boiling the dough before baking.

“Each bagel takes two to three days to make. We use overnight proofing to improve the dough flavour and also enhance the texture.”

Tan, who has loved baking since a child, always knew she wanted to open a bakery someday. Deciding on the location and name were her next big steps.

“Out of the blue, Grumpy Bagels just came to mind, because my husband is always grumpy,” she shared with a laugh.

Upon discovering an old and abandoned house on Jalan Imbi, Tan decided to transform it from the ground up. In fact, she said many customers preferred dining in, just to soak in the ambiance.

Of their bigger meals, don’t miss the aloha chicken bagel, a perfect blend of sweet and tangy flavours. This sandwich, swapping out burger buns for bagels, consists of a Hawaiian grilled chicken thigh, roasted pineapples, your choice of streaky beef bacon or chicken ham, sun-dried tomatoes, scrambled eggs, fresh tomatoes, onions, and salad greens.

If you’re looking for something heartier, try the Grumpy Breakfast. It’s akin to a full English breakfast but once again served with a bagel instead of toast.

So, if you’re in the mood to try something new and enjoy a delicious bite, head over to Grumpy Bagels. Just be sure to arrive early to secure your spot on the waiting list!

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Grumpy Bagels
5, Jalan Kamuning
Off Jalan Imbi
55100 KL.

Business hours: 9am-5pm (Closed on Tuesday)