Dough Preparation
They start with naturally leavened, fermented dough, incorporating malt sourced from local Pennsylvania farmers.
Spread Bagelry was born in Philadelphia’s Rittenhouse neighborhood — a place where grit meets good taste and great hospitality matters. We started with a simple idea: bagels should be unforgettable. Not just good — wood-fired, hand-rolled, hot-out-of-the-oven, crave-them-every-day good. And every Guest should feel like a regular. Born in the early mornings and built with hustle, our shops are rooted in the belief that quality ingredients and genuine hospitality make all the difference. We’re here before sunrise, rolling dough, stoking the oven, and getting ready to welcome our community. At Spread, it’s not just about the bagel — it’s about the warmth behind the counter, the rhythm of the kitchen, the fire in the oven, and the neighborhoods we proudly call home.
Montreal-style bagels are crafted using a time-honored process that sets them apart from every other bagel. Each one is hand-rolled, boiled in honey-sweetened water, and baked in a traditional wood-fired oven. This method creates a bagel that’s uniquely flavorful—with a subtle hint of sweetness, a perfectly chewy interior, and a crisp, golden exterior. It’s a process that takes more time and more care—but it creates a bagel that’s simply better.
They start with naturally leavened, fermented dough, incorporating malt sourced from local Pennsylvania farmers.
Each bagel is hand-shaped, ensuring consistency and authenticity in every piece.
The shaped dough is boiled in honey-infused water
After boiling, the bagels are baked in an authentic brick oven fueled by wood
Sunday morning, order online egg and cheese bagels. My husband picks them up and we sit around the kitchen island with our three teenagers and chit chat. It gets us all together!
Rachel,
Bryn Mawr
This place was great. It was warm and inviting with good service. The bagels are delicious and they have a wood fire oven that is super cool.
Brian,
Philly