"While Indianapolis has a plethora of doughnut options, the bagel game is light—a gap that Josh Greeson wanted to fill when he debuted Sidedoor Bagel in 2021, just a few blocks from Mass Avenue and the Bottleworks District. He started honing his craft while working at local bakery Amelia’s and sold his bagels through online orders and pop-ups before demand was high enough to open the small grab-and-go location of Sidedoor. Greeson’s sourdough bagels are made with locally grown, stone-ground organic flour. He and his team meticulously hand-roll, boil, and bake their bagels, and each one is flavorful and irresistibly chewy—a process that takes three days." - ByThe Bon Appétit Staff & Contributors
