Nate's Bagels
Finally a good bagel in Richmond


Our Story:

Being an engineer in his past life, Nate meticulously developed our bagel recipe. Nate spent two years serving and asking what Richmonders were looking for, all the while traveling back and forth to New York, New Jersey, and across Virginia making friends and getting advice from the best bagel makers out there. We aim to perfect the classics and make a true Richmond bagel that reflects our beautiful, complex river city. We’re a local coffee shop loving, farmer’s market friendly, chickens in the backyard, beers on the porch, bagel in the morning kind of company. 


   Began making bagels in Nate’s home kitchen

Sold bagels at pop up locations at farmers markets, shops, and breweries

Opened subscription service for weekly bagel fill-ups


Made plans to open brick and mortar shop

Named Best Bagel in Virginia by the Nosher


May 16 - Grand Opening of brick and mortar shop - corner of Cary and Allen in the Fan


Our Process:

High-quality Ingredients. We use high-quality, unbleached, unbromated flour, seeds and sea salt. Zero artificial preservatives. Average bagels often have only white sugar or corn syrup, but we use malt. Malt has 5 different types of naturally occurring sugar compounds. Some of that malt is eaten by the yeast to create unique and complex flavors.

Unskipped Fermentation. Dough fermentation is a process that is often skipped for speed. This step makes for a stronger, chewier bagel, a deep flavor, pro-biotic health benefits, and a bagel that is easier to digest.

Hand Rolled. Rolling bagels by hand means that a bagel will rest and rise happily and will give back on boil & bake day to produce a pleasantly chewy body. It is rare to find a hand rolled bagel outside of New York and we don’t know of another one in Virginia. Hand rolling takes years to learn and a lifetime to master. In fact, we think hand rolling is so special that we’ve designed our shop so you can watch us hand roll. So if you get a bagel that doesn’t look like the others, give thanks.

Kettle Boiled. Kettle boiled bagels are chewy with a great crust. Steamed bagels are not. If you’re an early riser, come look into our side door on Cary Street to see us boiling and baking as you eat your bagel.

Stone Baking. Our bagels are baked on stone, instead of metal pans. Stone absorbs heat, surrounding the bagels with a friendly, ambient heat so that they can rise at their leisure.

Oh, and Homemade Schmears.