We took principles from bagels all over the world and created a bagel that is 100% our own. A bagel that is light and airy using 100% wild leaven and slightly sweetened with dark malt. Boiled and baked to a crisp exterior after an overnight ferment.

The salt bagel 🤌🏼
Want to join the best bagel shop around? We’re hiring for a schmear master and all-around team member to help with all things bagel production. Thurs-Sun 6a-2p to start with hours and days expanding soon. Email shawn@richspiritbagels.com
Bagels at sunrise are always a good idea. Reminder we’re fully open for walk-ins with loose bagels, half dozen, full dozen, and toasted/untoasted bagels & schmear. Preorders are live if you wanna lock in a pickup slot. 🥯🥯
Happy Easter! Thank you all for the support and patronage since opening. We’re steadily getting our feet under us and appreciate the patience while we figure out quantities and such to get everyone the product they want. Preorders go live at no
The poppy bagel is the most underrated of bagel flavors. Elaine would love it
We’re open for walk-ins through Sunday! 8am-12pm we’ll be slingin’ as many bagels as you want, toasted bagels (or untoasted) with cream cheese, and sides of lox. Order through hotplate via the link in our bio to guarantee availabili
Preorders are open for this week! We’ll be open for walk-ins Thursday-Sunday, but ordering on hotplate through the website will ensure you get exactly what you want. Head to the link in our profile for ordering 🥯🥯
It’s that time again! Preorders go live at noon for next week pickups. Head on over through the link in our bio or direct on our story. ❤️🥯

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