Classic NY Bagels
Since 1962
Today’s Specials!!
House of Bagels was opened in 1962 at the original location at 2nd and Geary Blvd., our famous bagel recipe having been brought here from Brooklyn, New York. In 1964, we relocated to its present location at 5030 Geary Boulevard in San Francisco. Traditional NY-style bagels have been made from scratch from the finest ingredients, boiled in water and then baked on stone for over 60 years!!!
About us
the origiNal and still the best
60 years
REAL NEW YORK BAGELS FOR
We use only the best, nourishing ingredients in our bagels such as high protein flour, malt, brown sugar, yeast, salt and pure Hetch Hetchy water.
WHOLESOME INGREDIENTS
If it’s not boiled, it’s not a real bagel! Boiling bagels before baking them creates a crispy crust on the outside while at the same time keeping the insides chewy and dense.
BOILED
We allow our bagels to rest overnight; resting, or ‘proofing,’ on wooden boards is a necessary step for our bagel perfection.
RESTED OVERNIGHT
Our bagels have been baked on stone for 50 years! REAL NY bagels are always baked on stone.
BAKED ON STONE
