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• REBELLE ARTISAN BAGELS MAC

Price: An everything bagel with plain cream cheese will run you $3.22 with a small coffee, it’s $5.21. The shop offers plenty of prepared items for sale, including its everything bagel spice mix, and has a small parking lot. We don’t know how they do it, but they found a way to skip the boiling step and still produce a bagel with a deliciously dense, chewy interior.Ītmosphere: Providence Bagel is often crowded with families, millennials and businesspeople.

REBELLE ARTISAN BAGELS MAC

Providence Bagel offers two dozen varieties of fresh, large bagels every day – sometimes including a mac & cheese bagel! – that are the end result of “much research and development,” according to its website. And stop in any day for mouthwatering baked desserts.įun fact: Rebelle’s commitment to whole foods extends to the freshly picked herbs used to flavor their cream cheeses. Tip: Stop in on Wednesdays for beet bagels. Price: An everything bagel with plain cream cheese and a small coffee will run you a hefty $6.75. The crowd – and it often is crowded – also tends toward millennials. The topping for the everything bagels is made in-house, and available for purchase, and the lox is cured in-house.Ītmosphere: The shop has a decidedly millennial vibe, with burgundy- and pink-haired servers taking orders on iPads. Rebelle’s also offers more than a dozen toppings for your bagel, from honey and fleur de sel cream cheese to tomato jam and chopped liver. Owner Milena Pagan says she actually perfected her popular bagels at home, using some of the science she learned while attending the Massachusetts Institute of Technology. Then they are hand-rolled, boiled and baked into more than a dozen varieties with a satisfyingly soft and chewy center. Rebelle Artisan Bagels are prepared with the same ingredients you’d use at home – yeast, flour, water, salt and sugar – if you were brave enough, or ambitious enough, to make them at home. So, without further ado, our survey of seven bagel shops in the Providence area, in no particular order: Everyone has a favorite, but we concentrated on a few. And we know we didn’t get to all the bagel shops. We visited shops that concentrate on bagels, not, for example, doughnut shops that also serve bagels. These are bagels that are so delicious, you can eat them whole, right out of your hand, and that it would be a sacrilege to toast.

These are bagels that demand a schmear of house-made cream cheese, whether plain or flavored. These are genuine New York style bagels: Dense and chewy on the inside with a slight tang, and golden brown and lightly crisp on the outside. And this isn’t the variety so common outside of New York City, “bagels” that are basically dry white bread shaped in a circle. You can now get a freshly baked bagel at shops all around the city. The options were sparse and dry, and, well, kind of pathetic: frozen hockey pucks of bagels in the supermarket’s frozen aisle, or maybe a mass-produced and pale imitation of a bagel in the supermarket’s bakery.įortunately, those days are now just a memory. Once upon a time not too long ago, Providence was a bagel desert.