7 flavors. All bagel.
Bagels are pre-order only — weekly drops via this site. Batches sell out — follow @goyishbagels for drop alerts.
Always in the rotation.
Sesame, poppy, garlic, onion, salt. The one that started the religion.
Crisp crust, chewy crumb, nothing in the way.
Toasty, nutty, lightly sweet.
Earthy crunch on a perfect chewy hand-rolled bagel.
Flaky kosher salt on a deeply lacquered crust.
Show up when they show up.
Thyme, sesame, sumac, salt. Levantine cousin.
Cinnamon-sugar baked right in.
Hand-rolled. Cold-fermented. Kettle-boiled. Cedar-baked.
Every bagel shaped by hand, not extruded by a machine. Slightly imperfect on purpose.
Overnight rest in the fridge develops flavor and that signature chewy interior.
Bagels go into a boiling-water bath before they hit the oven — the step that makes them bagels and not rolls.
Baked on wet cedar boards for the first part of the bake, then flipped. The wood adds the faintest 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.
Ready to order?
New drop every week. Spots are limited.