Established in 1982, today Finagle is still a family-run Boston restaurant, and we're still serving the freshest food in the area. Our dough is mixed every morning, then proofed and aged for over 12 hours. The bagels are then hand-kettled and baked on burlap sticks in rotary ovens at our stores by our skilled bakers. It is an old-world, time-consuming and expensive way to make bagels, but we know it is the only way to make a bagel -- the very best bagels anywhere.
At Finagle a Bagel, we are passionate about bagels. A family owned and operated bagel maker for 14 years, we make our all-natural bagels with the highest quality ingredients -- no dough conditioners , artificial ingredients or preservatives -- using old world methods to proof, age, kettle boil, hand-seed and hand-bake every bagel. It takes 2 days for a Finagle a Bagel bagel to be created. We are meticulous about every aspect of our bagel making, and no matter how many artisan bagels we sell, we will continue make everyone the right way - by hand.
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