Behind the Dough
The Science of Sourdough
Why our bagels take 48 hours from starter to oven, and the microbiology that makes the difference you can taste.
Read Article4 DFW Locations — Open Tue–Sun, 7am–1pm
East Coast Born.Texas Raised.
Scratch-made sourdough bagels. 48-hour fermentation. Baked fresh daily until we sell out.
4 Locations
DFW Metroplex
48-Hour
Fermentation
1,000 in 7 Min
Viral Sellout
4.9★
1,000+ Reviews
As Seen On NBC 5
D Magazine Featured
Health Dept A+
1,000+ 5-Star Reviews
Boar's Head Partner
Scratch Made Daily
4.9 Google Rating
Est. 2021
Our Process
The 48-Hour Difference
Most bagel shops use commercial yeast for a 2-hour rise. We use a living sourdough starter and a 48-hour triple fermentation process. There are no shortcuts to extraordinary.
The Living Starter
Our 2+ year old sourdough culture is a thriving ecosystem of wild yeast and lactic acid bacteria. It creates the complex tang, nutty depth, and better digestibility that commercial yeast simply cannot replicate. Every batch starts here.
The Boil
Every bagel is boiled in malt-sweetened water before baking. This gelatinizes the surface starches, creating that signature shiny, chewy crust that separates a real bagel from bread with a hole. It's the step most shops skip. We never do.
Baked Fresh Daily
Baked fresh every morning until golden. The result: a crispy exterior that shatters, a chewy interior that pulls. Sold out by afternoon, never held over to the next day. When they're gone, they're gone.
Fresh Daily
Scratch-Made Daily. Gone by Lunch.
Classic Everything
$2.75Sesame, poppy, garlic, onion, and sea salt on our signature hand-rolled sourdough.
Jalapeño Cheddar
$3.00Spicy jalapeños and aged cheddar baked directly into our 48-hour fermented dough.
Cinnamon Sugar Crunch
$3.00Sweet cinnamon and turbinado sugar coating on a pillowy sourdough base.
Asiago
$3.00Aged Asiago cheese baked into the crust for a nutty, savory bite.
Our Story
Born From a Craving, Built on Craft
Dan and Jen lived on the East Coast for over 30 years. After moving to Texas, they couldn't find a real bagel — crispy outside, chewy inside. During COVID quarantine, Dan started perfecting a proprietary sourdough recipe requiring 48 hours from dough to oven.
After training in a bagel kitchen in Fair Lawn, NJ with a renowned “bagel whisperer,” they opened their first shop in Trophy Club on August 3, 2021 — and sold out within hours.
“It all began with the desire to make a bagel reminiscent of the ones we enjoyed on the East Coast, but with a sourdough twist.”
— Dan Hilbert, Co-Founder
Find Us
4 Locations Across the DFW
Open Tuesday through Sunday, 7am to 1pm (or until we sell out). Closed Monday.
OpenFlagship
Trophy Club
301 Trophy Lake Dr, Ste 132, Trophy Club, TX 76262
(817) 440-4424Tue–Sun 7am–1pm
Customer Love
Don't Take Our Word for It
4.9 Google Rating · 1,000+ Reviews · 535 Yelp Photos
The Viral Moment
0
Bagels sold in 7 minutes.
In November 2020, Dan posted online that he was selling bagels from his home kitchen in Trophy Club. 1,000 sold in 7 minutes. No advertising. No PR. Just product-market fit, proven by flavor.
$0
Advertising Budget
7 Min
To Sellout
Aug 3, 2021
First Store Opens
From the Kitchen
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