The O.G.
Everything
Our house-made everything mix is so good, you'll understand why our motto is "Too much of everything is just enough!"
The Lineup
All the classics, with a side of fresh
Scheduled drops or custom orders, our bagels are quick to sell out! Follow @goyishbagels for alerts on our next drop!
Classic Flavors
Tried and true tastes.
Nuthin' but bagel
Plain
Crisp crust, chewy crumb, nothing in the way.
Open up!
Sesame
Toasty, nutty, lightly sweet.
Totally legal
Poppy
Earthy crunch on a perfect chewy hand-rolled bagel.
Worth its salt
Salt
Flaky kosher salt on a deeply lacquered crust.
Future Classic
Rosemary Garlic
Woodsy rosemary and roasted garlic with a touch of flaky salt. Savory perfection.
Goyish Originals
New flavors, new favorites.
Za'atar
The signature taste of the Levant: thyme, sesame, sumac, salt.
Cinnamon Drip
Cinnamon, sugar, and a hint of vanilla, baked to crispy perfection.
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.