Bagel Uprising
Bagel shop · Del Ray ·
Freshly baked bagels, sandwiches, and breakfast staples daily.
Freshly baked bagels, sandwiches, and breakfast staples daily.
"These chewy, homemade bagels from restaurateur Nicole Jones can be topped with cream cheese in flavors like scallion and chives or Nicole’s special dill. Or go all out with bagel sandwiches involving fried egg and cheese or one of the rotating staff creations; currently they include an avocado BLT or, for big breakfast fiends, the Breakfast Spud with egg, cheese, ham, and a hash brown patty." - Rebecca Cooper
"At various points a hit farmers market stall and a nomadic Del Ray pop-up, Bagel Uprising finally got its own space in 2019. Stomping Ground chef Nicole Jones partnered with lawyer-turned-bagel maker Chad Breckinridge on the project. He oversees classic rounds that, at about 4 ounces a piece, are smaller than the typical carb splurge. She concocts spreads like lingonberry jam or a smoked whitefish salad that comes with a bright ring of red roe. Order online for same-day pickups until 1 p.m." - Eater Staff
"Run by Jones and located next door to Stomping Ground, Bagel Uprising is part of her local operations and contributes to her experience managing multiple food businesses." - Gabe Hiatt
"At Bagel Uprising, which sits next door to Stomping Ground, Nicole Jones likewise doesn't see herself hosting diners on the patio for the foreseeable future and prefers to continue carryout-only service while monitoring public-health developments." - Adele Chapin
"I discovered a new neighborhood bagel shop in Del Ray that boils-and-bakes bagels fresh every day and fills them with items like beet-cured salmon while offering six cream-cheese flavors, including cheddar-bacon, raspberry-ginger (seasonal, soon to be replaced by apple-cinnamon), and a preserved lemon with dill. Stomping Ground chef-owner Nicole Jones partnered with self-taught bagel maker Chad Breckinridge to open the shop after their bagels first blew up at the Four Mile Run Farmers Market and at pop-ups such as Dairy Godmother and SnackBar; Breckinridge brings bagel expertise while Jones—who draws on Southern, Middle Eastern, Eastern European, and Lithuanian influences—developed a bacon-cheddar cream-cheese blend (Benton’s bacon and Hook’s cheddar) as an alternative to egg-filled breakfast sandwiches. In addition to spreads like tahini, salty butter, and apple-lingonberry jam, the menu features six bagel sandwiches ($7–$10): a Classic with Ivy City smoked salmon, tomatoes, capers, onion and spread; a Veg Out with cucumber, avocado, tomato, pickled radish, sprouts; a Delish Whitefish mixed into Jones’s special dill spread that includes preserved lemon, lemon zest, red roe, fresh dill and dill seeds; and a Fowl Mood with smoked turkey and Muenster on a poppy seed bagel. An unexpectedly popular item has been a cinnamon bagel dredged in a 50/50 cinnamon-and-sugar mix before baking—crunchy and toasty, typically ordered with butter or peanut butter. The shop sells Counter Culture drip coffee plus bottled Yoo-Hoo, milk and juices; it has been selling out daily while staff sort out electrical issues before scaling up production in their conveyor oven, and Jones plans to add Lithuanian desserts such as kolache cookies (cream-cheese dough) and a yeasted honey cake. Open six days a week (closed Tuesdays), weekday hours are 7 a.m. to 3 p.m. or until sold out, and it opens at 8 a.m. on weekends." - Gabe Hiatt
