Jake'sBagels

↓ the backstory

I didn't plan any of this.

In 2022, I started making bagels at home because I couldn't find what I was craving: a proper, hand-rolled, kettle-boiled bagel with a real crust and a chewy interior. I couldn't leave it alone; every batch had to be better than the last. Hundreds of bagels later, people started getting curious and asking where they could get some. That's when I knew this wasn't just a hobby anymore.

Every batch is made by hand in small quantities. I roll each one, boil them in a malt-water kettle, and bake until the crust is exactly right. No shortcuts, no compromises. Just good bagels, done the right way.

Now, with a home base soon to be announced, I've got the space and drive to start getting these bagels to the rest of Philly. Sign up on Hotplate to get notified when the next batch of half dozens drops. And very soon, you'll be able to grab loosies straight out the window at Fishtown Pasta.