Brobagel bagels follow the traditional and painstaking method of bagel baking: boiled in water first, hand-dipped in seeds, baked on redwood planks, and finished on the hearth of our bagel oven. This process makes our bagels crunchy on the outside, chewy in the middle, and delicious all around.

We know it well. We’ve been doing this since 1983.

The Jacobs brothers, Andy, Bill, Pete and Steve

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