Hey Bagel
Bagel shop · Ravenna ·
Bagels baked fresh all day: crispy, chewy, fluffy inside
Bagels baked fresh all day: crispy, chewy, fluffy inside
"What used to be a semi-clandestine bagel pop-up is now the best thing to happen to University Village. Hey Bagel’s showing features a shiny shell across the top, a resounding crunch, and a spongy center of bready fluff that resembles the middle of a sourdough boule. Bialys, with toppings like sweet caramelized onion and bruleed cheese, are just as crisp. And the schmear variety knows no bounds, as you’ll find a tub of humble scallion rubbing elbows with Biscoff-chocolate-espresso-bean. They’re open until 6pm, which is an admirable bagel feat, but we recommend showing up on a weekday morning before the other stores open." - aimee rizzo, gabe guarente, kayla sager riley, aimee rizzo, aimee rizzo, gabe guarente, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, aimee rizzo, gabe guarente, aimee rizzo, aimee rizzo, aimee rizzo
"What used to be a semi-clandestine bagel pop-up is now the best thing to happen to University Village. Hey Bagel’s showing features a shiny shell across the top, a resounding crunch, and a spongy center of bready fluff that resembles the middle of a sourdough boule. Bialys are just as crisp. And the schmear variety knows no bounds, as you’ll find a tub of humble scallion rubbing elbows with Biscoff-chocolate-espresso-bean. They’re open until 6pm, but we recommend showing up on a weekday morning before the other stores open." - kayla sager riley, aimee rizzo, gabe guarente
"The more Seattle bagels, the better. This much-anticipated new U-Village spot comes from the founder of Rubinstein’s Bagels, and features a lineup of plump-looking everything, jalapeño bialiy, and more yeasty stuff. They also look to be getting creative with schmears—rotating flavors include elote and one with biscoff, coffee, and espresso beans." - kayla sager riley, aimee rizzo, gabe guarente
"What used to be a semi-clandestine bagel pop-up is now the best thing to happen to University Village. Hey Bagel’s showing features a shiny shell across the top, a resounding crunch, and a spongy center of bready fluff that resembles the middle of a sourdough boule. Bialys are just as crisp. And the schmear variety knows no bounds, as you’ll find a tub of humble scallion rubbing elbows with Biscoff-chocolate-espresso-bean. They’re open until 6pm, but we recommend showing up on a weekday morning before the other stores open." - aimee rizzo, kayla sager riley
"Can a bagel have a backstory? A couple years ago, bagel maker Andrew Rubinstein sold his stake in Rubinstein Bagels — the business he had built up from a pop-up — to go back to tinkering with his recipe. After musing about opening a bagel shop on the Eastside, he instead planted Hey Bagel in January in University Village, to wild amounts of hype. These bagels are worth it: crispy, blistered, chewy, and hot. You don’t even need cream cheese. Expect a crowd." - Harry Cheadle