Bagel, single
Plain, sesame, poppy, everything, salt, onion, garlic, pumpernickel, or cinnamon raisin.
Baking since 4am, every day
Boiled in malt water, not steamed
We ferment the dough two days, roll every bagel by hand, and boil it before it hits the deck oven. That is why the crust cracks and the inside pulls.
1,400bagels a day
48 hrcold fermentation
12cream cheeses made here
2016opened on Washington
The counter
What we sell before it sells out
Everything is baked in house. When a variety is gone for the day, it is gone.
Baker's dozen
Thirteen bagels, your mix, sliced on request and bagged warm.
Bagel with cream cheese
A quarter pound of house whipped cream cheese, twelve flavors on the board.
Lox platter
House cured Atlantic salmon, red onion, tomato, capers, and two bagels.
Breakfast sandwich
Egg, cheese, and your choice of bacon, sausage, pastrami, or avocado.
Office catering tray
Two dozen sliced bagels, three cream cheese tubs, fruit, and serving supplies.
Our story
A two day bagel in a ten minute town
Danny Farrow learned to roll on Avenue J in Brooklyn and opened on Washington Street in 2016 with one deck oven and a kettle. The dough still ferments cold for two full days, which is slow and inconvenient and the entire reason the bagels taste like they do. We sell out most Saturdays by one in the afternoon.
•Every bagel hand rolled, no forming machine on the premises
•Salmon cured in house for four days, sliced to order
•Day old bagels go to the Hoboken shelter, never resold as fresh
Reviews
Regulars have opinions
“I moved here from Midwood and stopped complaining about New Jersey bagels the first Saturday I walked in.”
Sheryl G., Hoboken
“We order the catering trays for every Monday standup. Forty people, never once late, never once a soggy bagel.”
Tomas R., Office manager, Jersey City
“The scallion cream cheese and a warm everything is the whole reason I get up early on weekends.”
Priya N., Weehawken
FAQ
Before you come in
What time do you sell out?
Weekdays we usually have everything until about noon. Saturdays and Sundays the everything and pumpernickel go first, often by ten. Call ahead and we will hold a dozen at the register under your name.
Can I order catering the day before?
Yes for trays up to five dozen with 24 hours notice. Larger orders or anything with lox platters need two days so we have curing and rolling capacity. Delivery is free in Hoboken over $150.
Do you have gluten free bagels?
We do not. Our whole kitchen is flour dusted from four in the morning, so we would not be able to keep a gluten free product safe for anyone who needs it. We would rather say no than pretend.
How should I store bagels at home?
Eat them the day you buy them if you can. Otherwise slice them, freeze them in a sealed bag right away, and toast from frozen. Never refrigerate a bagel, the fridge stales them faster than the counter.
Contact
Find us on Washington Street
Walk in, call for a pickup order, or email us for catering. Parking is easiest on Sixth if the street is full.
Phone(201) 555-0193
Address618 Washington Street, Hoboken, NJ 07030, Hoboken, New Jersey
HoursMon to Fri 6am to 2pm, Sat and Sun 6:30am to 3pm
AreaCatering delivery in Hoboken, Jersey City, and Weehawken