Contact
Say hello. Or just hit “order.”
FAQ
The usual questions.
What does "goyish" mean?
It's Yiddish/Hebrew for "non-Jewish." Jake's not Jewish — but the method (hand-rolled, cold-fermented, boiled, then baked) is the one Polish Jewish bakers brought to New York and made famous. The name is a wink at the lineage, with respect.
Where are the bagels actually baked?
Goyish Bagels are baked bright and early in the kitchens at Snowpack Taproom in Conifer, Colorado.
Can you make a flavor that isn't on the list?
Probably. Email and ask — Jake's always rotating new ideas through the test batch.
Any gluten-free options?
No. A real chewy bagel crust needs the gluten — we use high-gluten flour. Sorry.
Can you cater my event?
Yes — birthdays, weddings, bar/bat mitzvahs, corporate breakfasts, dinner parties, baby showers. Email the date, headcount, and pickup-vs-drop-off preference and Jake will come back with a quote.
How should I store them?
Eat the same day if you can. Otherwise, freeze. Reheat at 350°F for 10–15 minutes. Do not microwave a bagel — it's a war crime.
What's the move on order day?
Bagels are pre-order via the weekly drop on this site. Spots are limited, batches sell out fast. Get on the Instagram list (@goyishbagels) for drop alerts.