The Bagel Project: Old World Bagels and Bialys
Community
The Bagel Project
779 S. 500 E., SLC | Tue–Sun 7:30am – 2pm
801.906.0698 | bagelproject.com
Bagels are the king of breakfast foods. Pancakes have a time and place, and burritos are great when you’re hungover, but bagels are another story. Perfect for dine-in or to-go, they can be sweet or savory, and finding a legit bagel maker can change your life. Outside of New York City, The Bagel Project is as close to the real thing as you can get. Sold out daily faster than you can blink with a line that wraps around the building, this gem is located a block from Liberty Park and produces some of the greatest bagels available in Salt Lake City.
Owner Robb Abrams perfected his bagels after six strenuous months of trial and error and knew they were something special when he turned around to sell 300 in 45 minutes at the Salt Lake City Winter Farmers’ Market in 2013. With the support of friends, family and Jorge Fierro of Rico Brand, Abrams opened a brick and mortar just two years later and became a renowned SLC hotspot, establishing The Bagel Project as the city’s first bagelry.
“Sold out daily faster than you can blink with a line that wraps around the building, this gem is located a block from Liberty Park and produces some of the greatest bagels available in Salt Lake City.”
Free of conditioners, preservatives and sugars, their proprietary dough formula proves that you don’t need New York City water to make a good bagel. Abrams says, “The Bagel Project is its own culture” and works to provide the “community with the freshest, [most] soul-full ingredients.” They pride themselves in making most of their products from scratch or by sourcing items from local artisans such as Salsa del Diablo. A proper bagel is well-baked, with a thin, even-colored crust and a dense, chewy interior. The Bagel Project’s vegan-friendly bagels are also inclusive to customers with food allergies and are baked fresh every day that they’re open. The store offers an extensive menu including an array of schmears, bagel sandwiches and popular bagels such as the Everything, Cinnamon Raisin, Onion and Poppy Seed.
My favorite combination is a toasted Everything bagel loaded with The Bagel Project’s house-flavored Scallion Cream Cheese ($3.25). If you’re wanting something sweeter, try the delicious Nana Bea ($5.50) ,which is a bagel of your choice (Cinnamon Raisin being highly recommended here) with house-made, seasonal jam and plain cream cheese. A classic on the menu is the Lox & Loaded ($10.00) that comes with house-cured, responsibly sourced Gravlax, red onions, capers, lemon juice and cream cheese on the bagel of your choosing.
“’The Bagel Project is its own culture’ and works to provide the ‘community with the freshest, [most] soul-full ingredients.’”
The Poblano Picasso ($8.50) boasts Salsa del Diablo’s Pumpkin Seed Poblano spread with Manchego cheese, fresh tomato, arugula, and cilantro. My coworkers can’t get enough of the Fried Egg, Cheese & Bacon ($8.00), which comes with organic, cage-free eggs, cheddar cheese and crispy, smoked applewood bacon and is grilled to perfection on the bagel line. An add on called The Works ($1.75) throws fresh arugula, red onions and house-made pesto on any sandwich. (Unless you are an adventurous eater, The Works may not pair so well with the Nana Bea).
One thing that sets The Bagel Project apart, other than their unbelievable bagels, is their selection of Challah ($6.75) and Bialys. Challah is a golden, braided loaf of bread and makes amazing French toast or, my personal favorite, eaten fresh from the oven drizzled with honey. Bialys are chewy rolls with an indented middle filled with caramelized onions and poppy seeds. Both are classics in the culinary world and should be tried by everyone at least once.
Order online as early as you can to avoid a dreaded “Sold Out,” or tempt the fates by swinging by in person. The adorable little shop is welcoming and always smells intoxicatingly of baked bread. Don’t forget to grab a piping hot cup of coffee on your way out. Help a small business by leaving a review on Google and/or Yelp, and follow them on Instagram @thebagelproject_slc and Facebook @thebagelproject for great photos and updates.
Read more about local breakfast, brunch or lunch joints:
Vegan Roots & Cowboy Boots at Old Cuss Coffee
Redmond Farm Kitchen: Bringing the Country to the City