Cultural foods link people to their identity and they connect friends, family and strangers alike; creating memories that last for generations.
The Bagel Project’s mission is to bake, cure and serve the highest quality old-world traditional foods that were brought to America from Europe in the late 19th century.
We are proud to continue the traditions of making the connection between food and people.
We moved from New Jersey to Salt Lake City in the summer of 2010. It was late in the evening when the movers finished unloading. Awakening to our first Utah morning to an empty refrigerator, off to the bagel shop we went. But, where was the local bagel shop? The search for a real bagel was on. We learned quickly it was nowhere in sight. So after much hemming and hawing amongst our East Coast friends, we decided to stop complaining about it and make it.
Our name, The Bagel Project, was created from the debate that a real bagel is impossible to duplicate without New York City water. Anyone who knows bagels is well aware of this theory. 200 pounds of flour and three months later…voila! We created the taste of our childhood! We did not set out to make the “New York” bagel, but our customers swear that we did replicate it. If the water really is the secret ingredient, then all New York City bagels would taste the same. They don’t!
We make our bagels from scratch without preservatives or sugar. We don’t use egg or honey either. Yes, they are vegan. Our dough is created from the simplest ingredients observing old-world fermentation practices. We then hand-shape, boil and bake our bagels on bagel boards fresh each day.
The Bagel Project is proud to support our community. Our ingredients are locally procured, when available, to align with food sustainability efforts.
Please join us in continuing the traditions of our menu items by making them part of your memories, old and new!