Bones Bagels
Bakery · Noe Valley ·
Sourdough bagels with creative toppings & coffee from Four Barrel
Sourdough bagels with creative toppings & coffee from Four Barrel
"Bones Bagels is a Noe Valley spot that focuses on sourdough bagels. Get them loose, toasted, or as a sandwich with cucumber or lox. They also have sourdough chocolate chip cookies, scones, and bagel dogs. We checked out Bones Bagels and added it to the Hit List." - julia chen 1, patrick wong
"Bones Bagels has transitioned from a pop-up to a permanent bagel shop, single-handedly making Noe Valley a breakfast destination. The sourdough bagels deliver chewy air bubbles and an unmissable tang, with sandwich toppings that read like an aspirational farmers market grocery list—think pea shoots, endives, cucumbers, and tangles of pickled onions. Purists can also keep things simple with a smear of green onion or chili oil cream cheese. And be sure to also grab a cakey brown butter pecan cookie for later." - julia chen 1, patrick wong, lani conway
"This Noe Valley counter isn’t the only place in the city serving sourdough bagels, but their open-faced bagel sandwiches with toppings straight out of a garden box are easily some of the best. Get them on everything, which gets a subtle kick from red pepper flakes in the seasoning, or the sesame with a golden-brown crust. You’ll be just as happy keeping things simple with a smear of chili oil cream cheese, too." - julia chen 1
"The bagels from Bones Bagels in Noe Valley are as San Francisco as it gets—they’re sourdough with a golden-brown crust, chewy insides, and an unmissable tang that easily lands them in the city's upper echelon of bagels. Plus, the toppings on the open-faced sandwiches, like pea shoots, endives, cucumbers, and tangles of pickled onions, read like an aspirational farmers market grocery list. Our favorite bagel is the everything with a subtle kick from red pepper flakes in the seasoning. And, if you’re in the mood for something simpler than a sandwich, a swipe of chili oil cream cheese gets the job done. This Noe Valley counter is mostly set up for takeout, but for immediate bagel consumption, there’s a bench inside. photo credit: Bones Bagels" - Julia Chen
"The chef behind a garage‑born bagel operation opened a permanent storefront offering upscale bagel sandwiches that expand on the project's small-batch, hands-on beginnings." - Paolo Bicchieri
