About Bagelwolf
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.
He's studied bread baking at the San Francisco Baking Institute, and he's staged at bakeries and bagel-making establishments in Boulder, Chicago, and Cambridge. Now he brings that experience to Durango, Colorado.
The Process
Every Bagelwolf bagel starts with a homemade sourdough starter, fed daily with a blend of whole wheat and all-purpose flours. This living culture is the heart of what gives our bagels their distinctive flavor and character.
The dough is hand-rolled using the traditional coil technique — a method that creates the perfect shape and texture that machine-made bagels simply can't replicate. After shaping, each bagel undergoes a 24-hour cold fermentation. This slow process develops complex flavors and creates the ideal crust.
Finally, the bagels are boiled (the step most "bagels" skip) and then baked until golden. The result is a bagel with a satisfying chew, a slight tang from the sourdough, and a crust that has just the right amount of crackle.
What We Believe
Quality First
Every ingredient matters. We use high-quality flours and real, whole ingredients.
Small Batch
We bake in small batches to ensure freshness and consistency in every bagel and loaf.
Local & Personal
Made right here in Durango, with care and attention that only a small bakery can provide.
Traditional Craft
Hand-rolled, boiled, and baked using time-honored techniques — no shortcuts.
Photo coming soon
The Bagelwolf workspace in Durango