All bagels are made with a 20-hr poolish (preferment) and a 24+hrs cold-proof to develop flavor. Bagels are always boiled and baked in small batches.

We use sprouted barley malt syrup and local Oregon honey, not refined sugar. Complex sugars = complex flavor!

As much as possible, Bagel Theory sources its ingredients locally from the Willamette Valley of Oregon, a 150 mile long corridor of rich topsoil that dates back to the Missoula Floods.

We source from local growers because they have amazing flavor. It also feels good to know your pepper or apple dealer. They are just as obsessed with the quality of their produce as I am about my bagels.

Every moth showcases new flavors that move with the seasons. While sourcing is local, passion for cuisine is global!

Past bagel flavors have included Duqqa (Egyptian spice blend), a Mediterranean bagel showcasing feta, za’atar, spinach, & sun-dried tomatoes, an ‘onion soup’ bagel in honor of Paris, and a green curry bagel inspired by the avalanche of flavor in Thai cuisine.