A bonanza: The pair behind K&L Bagels are doing bagels “the right way”

There is no doubt that bagels are currently booming. Here in Dallas, we’ve seen the debut of numerous shops in recent years, each with its own trendy twist on the popular breakfast staple. A pair of Preston Hollow bakers, however, adhere to time-tested methods for a classic experience. Indeed, K&L Bagels owners Kyriakos and Lisa Kouzoukas believe “there’s no other way” to do it right.

Following their move to the Metroplex in 2018, the couple, who insist on a first-name basis with their customers, opened their first area shop in The Colony. Though new to this neck of the woods, they drew upon a lifetime of experience in the business back east.

“I grew up on the north side of Chicago, then I moved out to Boston when I was 21,” says Kyriakos, who went on to open five bagel shops in the Massachusetts capital. “I’ve been doing this a long time, the traditional way.”

Rising each morning long before dawn, Kyriakos would mix dough and roll bagels by hand for his new Texas customers, laying the rings out in neat rows to proof for up to 24 hours. The following day, he would then fire up a giant kettle and boil each bagel-to-be before baking it to perfection. This lengthy process is often shortened through modern technology, including mechanical formers and ovens with built-in steamers, but Kyriakos doesn’t give shortcuts a second thought.

“When you do it by hand, the experience is different,” he says.

That “experience” translates to bagels with a glossy, chewy crust and pillowy interior. In addition, the kettle boiling process results in a temporarily moist exterior, allowing for complete 360-degree coverage with poppy seeds, sesame seeds and classic “everything” seasoning (instead of just a sprinkle on top). Served warm from the oven, or toasted and spread with cream cheese, it’s a bite that’s nostalgic for some, and a new taste of tradition for others.

The couple’s Colony customers responded positively to their bagels, putting it mildly. That first Texas shop took off, gaining popularity among the local community and subsequently attracting visitors from as far as Frisco and Plano. A second location in Richardson followed and likewise proved a hit.

“Wherever we go, we have a reputation,” Kyriakos says.

Following the sale of these first two shops, it came time to choose the next location to start rolling, proofing, boiling and baking. With their sights set on Dallas, Kyriakos and Lisa felt that Preston Hollow was a natural fit. Selecting a former tailor shop in the Market at Preston Forest shopping center, they spent months on a renovation to make the space their own. K&L Bagels at 11930 Preston Road, Suite #110, debuted in February 2025. A second location at 4333 Lovers Lane followed last fall.

“It’s a little bit different here,” says Kyriakos of the close-knit feel of this neighborhood.

As K&L marks its one-year Preston Hollow anniversary, many near-daily regulars from surrounding homes and businesses queue up each morning for their breakfast favorites. These friends, like all customers, are greeted with a warm smile, some waving at Kyriakos as he mans a steaming kettle in the open kitchen behind the counter.

Of the approximately 4,200 bagels sold every week at K&L in Preston Hollow, the most popular varieties are tried-and-true: plain, everything and sesame. Additional classics, such as blueberry, cinnamon sugar and onion, are also freshly stocked each morning in hand-lettered baskets. Specialty flavors, including jalapeño-cheddar, rosemary olive oil and garlic parmesan, are also in the rotation.

Kyriakos is especially proud of his rainbow bagels, which are based on the Brooklyn-born recipe. Created from individually rolled ropes of dough, each saturated with its own rich rainbow shade, the resulting brightly-colored treats are popular with kids and grown-ups alike. To any K&L bagel, add one of several daily cream cheese options, including savory, sweet, low fat and vegan flavors. Nova lox, of course, are also available sliced or mixed into the spread.

The menu at K&L isn’t limited to bagels alone. Breakfast and lunch options are all made-to-order with fresh ingredients, such as The Hasher sandwich ($8.75) with two eggs, bacon, Cheddar cheese and hash browns. Spicy twists include the Lone Star ($8.25) and Southwest sandwiches ($8.25), which add jalapeños, sriracha sauce and pepper jack cheese. Protein-packed breakfast plates are also a popular option. Later in the day, K&L offers turkey, chicken salad, tuna and more on bagels, sourdough or whole wheat bread. Add a cup of coffee or hand-squeezed lemonade to complete the meal.

Looking ahead, this couple shows no signs of slowing down — though Kyriakos will, of course, keep on making his bagels the slow way.

“We want to continue growing with the great support that we get from the area,” he says. “And we’ll continue serving the best product that we can possibly provide.”

K&L Bagels, 11930 Preston Road, Suite 110, 214.238.6361, klbagels.com