Cold-fermented and kettle-boiled — the crispiest, chewiest bagels we can possibly make, baked fresh from our kitchen to yours.
At everything, we aim to offer fresh, delicious bagels from our kitchen to yours.
We have been passionate about good bagels and bagel sandwiches for a long time. There's something about a properly made bagel — chewy interior, blistered crust, just-right crumb — that store-bought versions never quite get to.
We hope our bagels make their way into your kitchen.
Emily
Every bagel is shaped by hand — no machines, no shortcuts. The way it's done in the kitchens that get it right.
The dough rests for over a day in the cooler. That slow ferment is where the flavor and the open, chewy crumb come from.
Boiled before baking — never steamed, never skipped. It's what gives the crust its blister, its sheen, and that distinctive snap.
Choose your flavors and quantities below. Orders close Wednesday at 8pm for Friday pickup.
The online order form is capped at 13 bagels per order. For larger or catering orders, text or call us at (540) 798-8036 — we're happy to accommodate with 72 hours notice.
Please reach out for orders outside of the scheduled pick-up window.
We can typically accommodate orders throughout the week with 72 hours notice.
We hope to eventually add more pick-up days!
Yes! We offer plain cream cheese and scallion cream cheese. Check Instagram for special flavors.
Bagels are best consumed the day they are baked. They will stale quickly. Overnight, they do fine in a wrapped paper bag or a sealed plastic bag.
Beyond two days, freeze them! They freeze very well. To reheat, lightly moisten uncut bagel and bake at 350°F for 5–10 minutes; it will be good as new.
Right now, we are baking to order. We hope to be popping up at local farmer's markets selling bagels.
Messaging through our Instagram or texting are the best methods to contact us.
Instagram: @everythingbagel540
Text: (540) 798-8036