Our Bagels
Every bagel is made with our homemade sourdough starter, hand-rolled using the traditional coil technique, and cold-fermented for 24 hours. We bake fresh every Saturday.
Plain
Classic sourdough bagel — the foundation of everything we do.
Sesame
Topped with toasted sesame seeds for a nutty, aromatic finish.
Everything
Sesame, poppy, garlic, onion, and salt — boldly seasoned.
Onion
Topped with dried onion flakes for savory depth.
Garlic
Roasted garlic bits baked right into the crust.
Pumpernickel
Dark rye with cocoa and molasses — earthy and slightly sweet.
Bagel Philosophy
A real bagel should have chew. It should have a slight tang from natural fermentation and a crust that crackles when you bite into it. It should be boiled before it's baked — that's what gives it that distinctive density and shine.
Too many "bagels" today are just round bread. We're here to make bagels the way they should be made: with time, care, and respect for the craft.