★ Most loved
Everything
Sesame, poppy, garlic, onion, salt. The one that started the religion.
The Lineup
7 flavors, all bagel.
Pre-order only — weekly drops via this site. Batches sell out, so follow @goyishbagels for drop alerts.
Year-round
Always in the rotation.
Year-round
Plain
Crisp crust, chewy crumb, nothing in the way.
Year-round
Sesame
Toasty, nutty, lightly sweet.
Year-round
Poppy
Earthy crunch on a perfect chewy hand-rolled bagel.
Year-round
Salt
Flaky kosher salt on a deeply lacquered crust.
Seasonal
Show up when they show up.
Za'atar
Thyme, sesame, sumac, salt. Levantine cousin.
Cinnamon Drip
Cinnamon-sugar baked right in.
The Method
Hand-rolled. Cold-fermented. Kettle-boiled. Cedar-baked.
Hand-roll
Every bagel shaped by hand, not extruded by a machine. Slightly imperfect on purpose.
Cold-ferment
Overnight rest in the fridge develops flavor and that signature chewy interior.
Kettle-boil
Bagels go into a boiling-water bath before they hit the oven — the step that makes them bagels and not rolls.
Cedar-bake
Baked on wet cedar boards for the first part of the bake, then flipped. The wood adds a faint aroma and a perfect crust.
Bagels are hand-rolled, cold-fermented overnight, boiled, and baked on cedar boards. High-gluten flour — no gluten-free option (yet, and probably not ever). Custom flavor requests considered — Jake actively rotates new ideas.