SnackBar Del Ray
We have taken up residence in the friendly confines of SnackBar, located at
2419 Mt. Vernon Avenue in Del Ray.
We’ll be boiling and baking EVERY DAY beginning Monday, November 27.
C’mon over for a baker’s dozen, a bagel with a schmear, or a B.L.C. (bagel, lox, cream cheese).
About the Uprising
I have a confession. I didn’t eat my first bagel until I was 12, and I did it all wrong: grocery store bagel, toasted, with peanut butter, in Denver. But it was awesome, and I was hooked.
After leaving Denver I experienced bagel utopia for about 10 years in New York City, and then I moved to Del Ray, a neighborhood in Alexandria, Virginia. The local bagels were acceptable, but they didn’t live up to the real thing. So I set out to fill the void. Over time and with feedback from carb-loving family and friends, I came up with a recipe that does a pretty good job. (And, because I knew you’d ask: No. The secret is not the water.)
I use only five ingredients: flour, yeast, salt, malt, and brown sugar. On market days, I wake up at 4 AM to boil and bake them, one dozen at a time, giving them some serious chew. Like traditional bagels, Bagel Uprising bagels aren’t huge: no 800-calorie monsters the size of a hubcap. And no fancy flavors, either. Just the classics:
Everything, Sesame, Poppy, Salt & Plain.
Bagel Uprising launched at the Four Mile Run Farmers and Artisans Market in September 2015. I have enjoyed spending Sunday mornings there with my bagel-loving neighbors ever since.
Join the Uprising!
We happily fill special orders on non-market days.
(Minimum order is 3 dozen.)
Extra soft and exceptionally stylish. Simply the finest in bagel attire.
Black, military green, or light brown. Available in youth sizes through XXXL.
…Chad Breckinridge turns out flavorful, refreshingly modest-sized bagels in his home…Becky Krystal & Alex Baldinger