Schlok's Bagels & Lox

"Everything Bagel With Scallion Shmear and Lox Schlok’s Bagels is a pop-up operating on weekends out of The Snug on Fillmore. And the bagels here are something you need to pay attention to - golden-brown and well-seasoned on the outside, and perfectly chewy on the inside. Plus, these bagels are massive. Schlok’s also makes their own buttery, dill-cured lox in-house, which is as fantastic as the bagels themselves. If you’re looking to convert a California bagel skeptic, send them here." - team infatuation

"Starting your morning with a golden brown bagel from this takeout window in NoPa is always a good idea. The bagels coming out of this (appropriately) salmon-colored spot are evenly coated with seasonings and have a gorgeous crust. Sandwiches are filled with things like smoked ham and sweet pepper butter, or caper schmear with house-cured lox that's silky and translucent. And tubs of schmear have green onions and capers layered across the top, like sprinkles on a cake." - julia chen 1

"There’s an entire class of bagel pop-ups-gone-permanent across the Bay Area in recent years; Schlocks is among the favorites, managing to maintain the quality that ensured it’d sell out every weekend during its pop-up days. The bagels are rolled by hand and perfect for a caper or chopped smoked lox schmear. If you’re feeling fancy, add on some smoked salmon or trout roe, or go for a smoked ends sandwich with chopped smoked lox, blackened everything spice, and scallion schmear." - Dianne de Guzman

"The New York-style bagels coming out of Schlok’s brick-and-mortar are always chewy, evenly coated on all sides with various seasonings, and consistently golden-brown. Our go-to is a simple bagel with just schmear and house-cured lox, which is nice and salty and has traces of dill. Schlok's lineup also includes massive bagel sandwiches stuffed with things like caper schmear, eggs, sweet pepper butter, and cheese." - julia chen 1, ricky rodriguez

"Ask any New York transplant about the Bay Area bagel scene, and they’ll likely launch into a well-rehearsed tirade about tap water. And sure, there may not be a bagel shop within walking distance of every three-block radius in SF like there is in NYC. But with the arrival of Schlok’s in NoPa, things are looking up. The takeout window on Fell St. is recognizable by their appropriately colored salmon-pink walls. That, and the clusters of folks waiting on the sidewalk for fresh bagels and packets of lox. In contrast to their pop-up days when Schlok’s would sell out through their website in minutes, ordering is simple now—just head to the front or pre-order online. Then, have at the simple menu of loose bagels (plain, sesame, poppy, onion, salt, or everything), schmear, lox, sandwiches, and coffee by Saint Frank.  While the preset sandwiches are solid on the go, our path to success always involves focusing on the a la carte options. The bagels are always chewy and soft on the inside, and have a gorgeous bottom crust that crunches loud enough to hear from the Panhandle. We love the schmears, with toppings like green onions and baked tomatoes that aren’t mixed in but rather layered across the top like sprinkles on a cake. Add silky, translucent, house-cured lox to the equation and this becomes a spot you’ll return to more often than a horde of bees to a lush botanical garden. We’re patiently waiting for a Schlok’s to open up on every corner, but until then, you’ll find us here most mornings, bag of bagels in hand.  " - Julia Chen