FREQUENTLY ASKED QUESTIONS
DO YOU MAKE BAGELS FRESH DAILY?
Yes, we bake bagels fresh every day the shop is open.
WHAT MAKES YOUR BAGELS DIFFERENT?
To make our bagels, we use a slow fermentation process which gives our bagels their distinctive look and taste — a crispy crust and a chewy interior. The bubbles (blisters) you see on the crust are a sign of proper, long, cold fermentation. Our bagels take three days to make. So, bagels baked on Saturday were started on Thursday. Great bagels take time!
Our primary bagel dough is unbleached, unbromated flour, water, yeast, salt and malt – that’s it. For coloring our bagels, we only use all natural food powders (blue butterfly pea flower powder, beet powder, dragonfruit powder, etc.). You won’t find red 60 in our bagels. That’s why our rainbow bagel colors are a bit muted and look natural, not the bright artificial colored bagels you’ll find elsewhere.
DO YOU BOIL YOUR BAGELS?
We use a modern “boil-in-place” method with our specially designed oven made by Cinelli in Canada. Instead of kettle boiling, our oven starts the bake with a controlled burst of steam where the bagels sit for 3 minutes replicating the effect of boiling, then transitions to dry heat to finish the bake. You get the same chewy interior and crisp blistered crust—without the massive water waste.
Traditional kettle boiling can use 50–150 gallons of water per day in a busy bagel shop (often more depending on volume). Our process uses a fraction of that — typically saving thousands of gallons of water each month. Our process delivers the texture we want while being far more efficient and environmentally responsible — a trade-off we were willing to make. One taste of our bagels and you’ll understand why there’s no need to used the old-school kettle boiling method.
HOW MANY BAGEL VARIETIES DO YOU OFFER?
We rotate varieties every day. We typically offer about 10 varieties on weekdays and about 15 varieties on the weekends. We’ve made almost 50 different bagels since opening in 2023 and we’re always thinking up new varieties. These are the bagels we’ve offered since opening:
EVERY DAY
BABKA
BLACK & WHITE
CHEDDAR HOT HONEY
CHILI GARLIC CRUNCH
EVERYTHING
GARLIC ONION
JALAPENO
LOROCO
PLAIN
ROSEMARY OLIVE OIL
SESAME
ZA’ATAR
SWEET SPECIAL
BLUEBERRY
CARROT CAKE
CHOCOLATE CHIP
CHOCOLATE CHOC CHIP
CHURRO
CINNAMON CRANGERINE
COFFEE
CONCHA
MATCHA
MIXED BERRY
SAVORY SPECIAL
BACON CHEDDAR JALAPENO
BAGEL DOG
BERBERE
BLACKOUT SESAME
CHARGERS (Blue & Yellow)
CHEDDAR JALAPENO
EGG
INDIAN EVERYTHING
MARBLE
MUSHROOM GRUYERE
OLD BAY
PIZZA BAGEL
POPPY
PUMPERNICKEL
RYE
WHOLE WHEAT
HOLIDAY
CHRISTMAS
EGG NOG
HALLOWEEN
HANUKKAH
HOT CHOCOLATE
PUMPKIN SPICE
RAINBOW
ST. PATRICK’S DAY
DO YOU SELL OUT OF BAGELS?
Yes, We often sell out — especially on weekends. If you have your heart set on a specific bagel or want a larger order, we recommend coming early or placing a pre-order.
DO YOU OFFER ITEMS OTHER THAN BAGELS?
Yes, we make several different cream cheeses and at least 5 bagel sandwiches for breakfast and lunch depending on the day. We offer hot coffee and tea, cold brew and a large selection of bottled drinks.
DO YOU MAKE THINGS IN HOUSE OR DO YOU BUY PRE-MADE?
Almost everything we offer in the shop is made in house from fresh, high quality ingredients with as few additives as possible. Our primary bagel dough is unbleached, unbromated flour, water, yeast, salt and malt — that’s it. Our cream cheese starts with a simple 5 ingredient cream cheese, which we whip to a fluffy consistency and, for non-plain varieties, add freshly prepped ingredients (scallion, roasted garlic, strawberry, etc.). We make our avocado spread in house using fresh avocados and herbs. We roast fresh garlic, onion, jalapenos, etc. in house for use in our bagels and spreads. We make our gochujang based hot sauce in house. We roast chicken or turkey (depending on availability) in olive oil and rosemary for a couple hours until it’s fall apart tender for our sandwiches.
When we do bring in prepared items, we try to source from the best local producers we can find, like RC Provisions in Burbank for our pastrami, Native Cure Smokehouse in North Hollywood for our lox and New School American Cheese in Los Angeles.
WHAT IF A CUSTOMER ISN’T HAPPY WITH YOUR PRODUCT?
We’re obviously biased, but we think we make the best bagels in California. We stand behind our bagels and all of our products. If you’re not happy with anything you get at the shop, we’ll give you a full refund. If you’re not happy, we’re not happy!
DO YOU HAVE VEGETARIAN OR VEGAN OPTIONS?
Yes, almost all of our bagels are vegetarian. Most of our bagels are vegan (not our egg bagel or our bagels that have cheese). We offer a house-made vegan avocado spread and other vegan and vegetarian options.
DO YOU OFFER CATERING
Yes, you can place a large pre-order by filling out our pre-order sheet and emailing it to [email protected]. You can find the pre-order sheet by clicking the Menu button above. If you want a full-service catered event, email us general details and we’ll contact you to come up with the perfect options for your event.
WHERE ARE YOU LOCATED?
213 Richmond St., El Segundo, CA 90245
IS THERE PARKING NEARBY?
Yes. There is ample street parking around the shop and a parking lot across the street. Parking is never a problem in the morning.
WHAT ARE YOUR HOURS?
Monday and Wednesday 7:00 am to 11:00 am. Thursday through Sunday 7:00 am to 1:30 pm. We’re closed on Tuesday. Holiday hours vary.