PopUp Bagels based on CT featured in The New York Times


Instant Bagels, which began during the pandemic, has built a loyal following for its bagels and “schmears” around Fairfield County, with weekend pickup locations in Greenwich, Redding and Westport. But now the secret is out in New York.

PopUp Bagels “started as a backyard pickup window to share a newly created bagel recipe with friends,” according to its website. Goldberg told The Times that he and his cousin, Jeff Lewis, baked sourdough bread during the early months of the pandemic and grew tired of it, instead researching bagel recipes to create their ideal product.

In the report, Goldberg said he thinks there has been “little recent innovation” in New York bagels. “I think there’s unlimited room for big bagel stores anywhere in any city in America, including New York City,” he said.

The Times describes PopUp Bagels’ product as “smaller, fluffier and crispier” than a traditional New York bagel, with a texture similar to a baguette. Goldberg said the dough is double-proofed, which adds flavor and creates a softer interior and sturdier crust.

In Connecticut, subscriptions are available for a weekly or bi-weekly frequency. Customers are also quick to snag presale time slots for weekend pickups, including a minimum of a dozen bagels and two artisan “schmears” for $38, which include cream cheeses and flavored butters in spin. Recent offerings have included ramp cream cheese, caper and red onion cream cheese, cinnamon brown sugar honey butter, and chili oil butter.

Pickup locations are in Westport at 971 Post Road East, Redding at 8 Main Street and the Fjord Fish Market in Cos Cob (Sundays at 9am only).


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