Get Ya Bagels Here!
Hand-rolled, kettle-boiled, and baked the old fashioned way
What makes our bagels great?
Real bagels start with patience. We roll and shape by hand, then let the dough cold-ferment for about two days before it ever hits the water. That slow proof is where the flavor comes from, a deep, faintly sweet, honest bagel with a crackly boiled crust and a chew that actually pushes back. Small batches, baked to order, never sitting around. It's the bagel we couldn't find out here, so we started making it ourselves.
How ordering works
Right now, we have order slots three days a week and everything is made to order, so we need a little lead time. Order by 11:59 PM on the cutoff day and pick your bagels up, or have them delivered, on bake day:
| Order by 11:59 PM | Bagels ready |
|---|---|
| Wednesday | Saturday |
| Friday | Monday |
| Monday | Thursday |
Everything is baked the same morning it goes out.
Follow @eatbackeast on Instagram for pop-ups, extra-inventory drops, and whatever comes out of the oven that didn't make it onto a preorder.