CLASSIC

Pops
... the bagels at Pop’s hit the Venn diagram of texture — they’re both chewy and soft.

H&H
The bagels are solid: not too thick, not too thin, with a nice amount of chew. They make for excellent breakfast sandwiches.

Boichik
... is perfect for those who don’t love a fluffy bagel. Their bagels are a bit sturdier and more dense.

RIP-AND-DIP

PopUp Bagels
They’re known for smaller and puffier bagels... The shape and size is well-suited to the way the founders insist the bagels be eaten: ripped and dipped.

Calic Bagel
All of their bagels are made using tangzhong, a Japanese bread-making method that results in soft, fluffy, chewy bagels.

SOURDOUGH

Courage Bagels
... made from dough that has been fermented for 72 hours. This is how the bagels are able to remain so crisp on the outside with a thin, glassine crust while maintaining a soft, chewy interior.

Mustard’s Bagels
... also uses a 72-hour fermented sourdough to make their bagels. Like Courage, there is often a line out the door...

Layla Bagels
Like Courage and Mustard’s, their bagel has a nice chew with a crisp crust.

A STYLE COMPLETELY ITS OWN

Miopane
These bagels are unlike any others in Los Angeles. You can watch bakers pipe thick lines of cream cheese onto different flavors of bagel dough before they roll them up, shape them into rings, and bake them. The result is a fluffy bagel that arrives filled with cream cheese.