Benchwarmers Bagels
Breakfast restaurant · Raleigh ·
Wood-fired bagels with creative sandwiches & unique spreads
Wood-fired bagels with creative sandwiches & unique spreads
"Is a bagel sandwich a sandwich? Benchwarmers Bagels makes the case, especially when they are loaded with funky fillings. Located in Transfer Co. Food Hall, Benchwarmers has a delicious array of breakfast sandwiches, including classic egg and cheese — don’t skip the Duke’s mayo. For lunchtime bagels, fried bologna with yellow mustard is a menu staple along with the #1 with avocado, crispy garlic, radish, and a charred grapefruit glaze." - Catherine Currin
"At Benchwarmers in Raleigh, North Carolina, bagels come topped with duck rillettes and sour cherry cream cheese or country ham and fancy butter."
"A downtown Raleigh operation blending Montreal and New York techniques: days-long fermentation with locally milled heritage grain, a honey-water boil, and wood-fire baking that produce a slightly smoky crust, tender airy crumb, and bright wheaty flavor across thousands of weekly bagels. The shop treats bagels as canvases for elevated sandwiches—duck rillettes with sour cherry cream cheese and avocado with charred grapefruit glaze are examples—and the retro-sports–styled space reinforces the athleticism behind the craft." - ByBon Appétit Staff & Contributors
"Pre-order holiday morning staples from Benchwarmers Bagels, inside Transfer Co. Food Hall, and sleep in on Christmas morning. Bagels by the 1⁄2 dozen and dozen with house-made cream cheese are a given but don’t miss out on house-cured lox, cardamom buns, epic spreads (including pepper jelly and honey bacon butter), and homemade chai. Order online and pickup December 23 and 24." - Jenn Rice
"If you’ve decided to cook your own Thanksgiving dinner let Benchwarmer’s take care of breakfast the next day. The Holiday Bagel Packs include a dozen assorted bagels, and you can add on items like their house made lox, apple butter, or cardamom buns. Order online, pick up mornings leading up to Thanksgiving Day." - Matt Lardie