Plain, done right
Simple flour, water, malt, salt, and time. The bagel that tells you whether a shop knows what it's doing.
Our story
A small bakery, a big appetite for mornings.
We started with one idea: York deserved a bagel worth waking up for.
Every batch here starts the day before — dough mixed slow, rested cold overnight, then hand-rolled at first light. We boil each one in a copper kettle (that's what gives you the chew), roll it in seeds or salt, and bake it on stone until the crust cracks when you tap it.
The rest is the room: honest coffee, a couple of stools by the window, and neighbors who know each other's orders. If you're passing through Kittery or York on your way to the water, we'd love to send you off with something warm in your hand.
— the folks at Bagel BasketNeighbors, first. Bakers, always.
1 kettle
Boiled by hand
6 daily
Bagel varieties
0 shortcuts
No frozen, no par-baked