In order to showcase regional food, we strive to have top-quality bagels. All bagels are made with a 12-hr poolish (preferment) and a 22+hrs cold-proof to develop flavor. They are then boiled and baked in small batches.

We use sprouted barley malt syrup and local Oregon honey, not refined sugar. Complex sugars = complex flavor!

As much as possible, Bagel Theory sources its ingredients locally from the Willamette Valley of Oregon, a 150 mile long corridor of rich topsoil that dates back to the Missoula Floods.

We source from local growers because they have amazing flavor, not for any larger ideological reason. It feels good to know your pepper dealer is from Greenville Farms, in Forest Grove. That they have inside knowledge on new varietals of jalapeńo. That their obsession to quality has helped to raise a family.

Every week showcases a new flavor that moves with the seasons. While sourcing is local, passion for cuisine is global!

Past bagel flavors have included Duqqa (Egyptian spice blend), a Mediterranean bagel showcasing feta, za’atar, sun-dried tomatoes and spinach, ‘onion soup’ bagel in honor of Paris, and a green curry bagel inspired by the avalanche of flavor in Thai cuisine.