At DoughBenders, we craft bagels the traditional way: made, rolled, boiled, and baked in-house using quality ingredients and sustainable practices. Our story began in 2012, inspired by Jim Lahey of Sullivan Street Bakery in New York and his revolutionary no-knead bread technique. That curiosity led us to the tangy, iconic sourdough of San Francisco — and sparked the idea to blend the best of both worlds.

After years of baking for friends and family, tweaking recipes, and chasing the perfect chew, we finally found it — and DoughBenders was born.

Rooted in the belief that good things take time, our bagels undergo a slow, cold fermentation that gives them their signature flavor and satisfying texture. We rise them low and slow — because patience is the key to great bread.

At DoughBenders, we don’t cut corners. We believe in building things sustainably and never compromising for the sake of saving time — even if that means you'll wait a little longer for your bagel. Trust us: it’s worth it.