BagelWolf is Adam Kiryk, a transplant from Brookline, Massachusetts who grew up on northeastern-style bagels. After a career in design and software development, Adam left to pursue his passion for baking sourdough breads.

Every bagel is made with a homemade sourdough starter, hand-rolled using the traditional coil technique, and cold-fermented for 24 hours to develop the perfect flavor and crust. The result? Chewy, flavorful bagels that taste like they should.