Our New Shop is Open!
We are very happy to report that we opened our first permanent shop in the heart of Del Ray at
2307A Mt. Vernon Avenue
Our Doors are Open
Monday, Wednesday, Thursday & Friday
7 AM – 3 PM (or when we sell out)
8 AM – 3 PM (or when we sell out)
C’mon over for fresh bagels, sandwiches, and a variety of spreads and fish.
(The online ordering interface is a little clunky, but it gets the job done. Don’t forget the 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 I thought 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.)
In the fall of 2015 I brought a few baskets of bagels to the Four Mile Run Farmer’s Market. The next week I brought a few more; then more. After doing a fun pop up and a stint in a local restaurant, I was thrilled to team up with Nicole Jones in 2019 to open our permanent home right in the heart of Del Ray.
We use only five ingredients: flour, yeast, salt, malt, and brown sugar. 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.
(And cinnamon which, while tasty, is a bit of a moral lapse.)
A quick word on the size of bagels. Some contend ours are, um, petite. They’re actually the same size as a traditional New York bagel. Here’s a description from the Gray Lady herself, the New York Times:
“A bagel is a round bread made of simple, elegant ingredients: high-gluten flour, salt, water, yeast and malt. Its dough is boiled, then baked, and the result should be a rich caramel color; it should not be pale and blond. A bagel should weigh four ounces or less and should make a slight cracking sound when you bite into it instead of a whoosh. . . . All else is not a bagel.”
Our bagels are hand-made, so no two are the same, but they weigh in right around four ounces. If just one doesn’t fill you up, you know what to do . . .
Bagel Uprising launched at the Four Mile Run Farmers and Artisans Market in September 2015 and opened its permanent outpost at 2307A Mt. Vernon Avenue, Alexandria in September 2019.
Join the Uprising!
Catering and Special Orders
Look no further if you’ve realized (correctly!) that mountains of bagels, salmon, cream cheese, and other toppings are the best way to celebrate anything, ranging from b’nai mitzvah to birthdays to baptisms. Several catering options are available online, and we’re also happy to create something unique.
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