Bones Bagels
Made by hand, four days a week, on Diamond Street. We open when the bagels are ready and close when they run out. That's usually around two in the afternoon.
made with love · eaten by good dogs · no shortcuts
We don't use commercial yeast. The starter does the work. It takes longer — that's how it goes.
The shop is small. The menu is short. We're not trying to be everything. We just want to make bagels we'd want to eat ourselves, and serve them while they're still warm.
How we do it
No commercial yeast. The starter is our clock — fermentation runs the show.
Each ring shaped by hand. Tension and shape can't be automated. We don't try.
Old way. The kettle is what gives the crust its chew and shine. No skipping it.
Come by