OUR STORY

At Marigold Bagels, we are committed to the art of traditional New York-style bagel-making. Each bagel is meticulously crafted from scratch, using only the finest ingredients: unbleached, unbromated flour, plant-based sugars, yeast, salt, and purified water. We believe every customer deserves a delicious, fresh bagel made with care and attention to detail, which is why we only sell bagels on the day they are baked. Our 4-day process ensures that time and precision result in the most unique and delicious bagels you'll ever taste.

Bringing New York to San Diego

Founded in San Diego, CA, in 2022 by Mike, a Brooklyn-born and Long Island-raised bagel enthusiast, Marigold Bagels brings the authentic taste and craftsmanship of New York-style bagels to the West Coast. Our bagels are a nod to the classic style Mike remembers from his youth—smaller, chewier, with crispy, blistered crusts—different from the larger, pillowy versions commonly found in NY today. While a Marigold bagel makes an excellent sandwich, its satisfying chewiness and rich flavor mean it can be enjoyed just as it is, perhaps with a simple shmear for added delight.

Commitment to Quality

It took Mike over a year to perfect the Marigold recipe, utilizing the finest ingredients such as unbleached wheat flour, malted barley, pure cane sugar, salt, and yeast in a traditional and meticulous process. We use the classic bagel-making techniques brought to NY from Eastern Europe, including no dough conditioners or enhancers, hand-rolling each bagel, followed by a cold secondary proofing period. They are then boiled in water containing malt syrup and carefully baked with attention to time, temperature, and uniformity of oven heating to achieve the final product. Each bagel is allowed to cool on wire racks to maintain its crispiness before being brought to the market or one of our pickup locations within a few hours of coming out of the oven. Our commitment to the perfect bagel means we will never sell yesterday’s bagels.

Experience the Difference

One of our greatest motivations is to introduce San Diegans to the wider world of authentic bagels, beyond the corporate chain versions that resemble dinner rolls with holes. Whether you're a seasoned bagel aficionado or new to the delights of New York-style bagels, we invite you to experience the difference that passion and tradition make. Check our next market day through our Locations & Hours and follow us on Instagram for the latest updates. We look forward to serving you soon in the heart of San Diego.

- Mike & the Marigold Bagels Team

 FAQs

  • While we build out our future storefront in North Park (Grand Opening anticipated Summer 2025), we will have intermittent Drops aka online ordering and pickup.

    INVENTORY WILL BE LIMITED AND WE THANK YOU FOR YOUR UNDERSTANDING DURING THIS TEMPORARY TRANSITION

  • We currently cannot accommodate bulk orders or special requests due to focusing on building out our new Storefront. But we shall be continually evaluating our options to better serve you in the future. Stay updated on our next steps through our Instagram account!

  • At Marigold Bagels, we take food allergies very seriously. Our bagels are made in a nut-free kitchen, ensuring they are safe for those with nut allergies. Additionally, we do not use eggs in any of our bagels, making them egg-free. While we strive to maintain a safe environment for all our customers, please be aware that our facility processes wheat and may not be suitable for those with gluten allergies or sensitivities. If you have any specific allergy concerns, feel free to reach out to us directly for more detailed information.

  • Yes, our bagel dough is vegan! We use only plant-based ingredients in our dough, with no dairy, eggs, or honey. The exceptions are our Jalapeño Cheddar and Asiago Cheese bagels, which contain cheese. However, please note that our cream cheeses are not vegan. We currently do not offer a vegan cream cheese option. We take pride in providing high-quality, vegan-friendly bagels without compromising the traditional taste and texture of authentic New York-style bagels.

  • We started this business as a home-based Cottage Food Operation in 2022 and our handrolled bagels were priced to support the goods and labor of the 4-day process. But moving now to a storefront in North Park necessitates increasing the bagel pricing to help both with the cost of this buildout and to allow us to pay our future staff hourly wages greater than the required minimum wage. It is in this way we feel we can attract and keep the most talented bagel bakers who wish to grow with the company and champion our commitment to excellence.

  • No. We’re still second.

  • We say “NY Style” because we use the traditional ingredients and methods of the NY immigrant bagel makers from years back. This means only flours (wheat and barley), purified water, barley and cane sugars, yeast and salt. No commercial bagel mixes or dough enhancers are ever used. And our bagels are only sold fresh on the day they are baked.

    And yes, a Marigold bagel is different from what most bagel shops in NY now sell. They are more like the bagels of years back: a bit smaller, and chewier yet with a soft crumb, and a slightly crispy exterior making for a unique product.

    In the last 40 years or so, NY bagels changed from this style, to something larger, and softer, as the business models of shops moved away from selling bagels by the bag toward the sale of bagel sandwiches; the modern NY bagels are great for sandwiches at their best.

    At Marigold, we attempt to return to this older, more traditional style to produce bagels that make tasty sandwiches but also can be purchased by the bag and ripped and dipped directly in cream cheese for a very satisfying experience. Please try one and enjoy!