We’ll be at Four Mile Run this coming Sunday, October 1.
See you there!
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