Seattle Bagel Bakery

4445 S 134th Pl, Tukwila, WA 98168 Directions
Today 7:00 AM - 3:00 PM Open All Hours
(206) 624-8099
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89% of 443 customers recommended

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About this business

  • Cuisine
    Bagels, Bakery, Donuts
  • Website
    seattlebagel.com
  • Hours
    Sun-Sat 7:00 AM - 3:00 PM
  • Cuisine
    Bagels, Bakery, Donuts

Tips

250

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Lisa S.
Verified
Report | 2 years ago
Keep it up.
Andrea H.
Verified
Report | 2 years ago
Lousy bagels in this town--they are the exception!
Nelwyn D.
Verified
Report | 2 years ago
Great!
Michelle B.
Verified
Report | 2 years ago
Yummy
Christine A.
Verified
Report | 2 years ago
Keep up the great work!
Hae Sue .
Verified
Report | 2 years ago
bagels are fresh and yummy!
David K.
Verified
Report | 2 years ago
Friendly, hassle-free service. A family visiting from out-of-town was in line in front of me, and the counter person was patient and helpful making recommendations to each of them. She handled the order quickly. Then my turn came, and she quickly gathered my order, and told me that if I didn't see a flavor of schmear, she had some in back. And when I asked, out she came from the back with a tub of strawberry!
Leslie W.
Verified
Report | 2 years ago
Thanks for the deal/introduction.
Kurt H.
Verified
Report | 2 years ago
Thanks for helping me via emal find the booth, v easy and convenient.
Ginny M.
Verified
Report | 2 years ago
The service was very friendly. I will bring my teenage son with me next time and try the calzone.
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From Our Editors

AJ Ghambari was born and raised in the Seattle coffee and food industry. His father owns the Cherry Street Coffee House and taught him how to make and sell quality food. One of its primary suppliers was Seattle Bagel Bakery, which would deliver kettle-boiled bagels to the coffeehouse every morning. When the bakery's owner told AJ he was not sure if it would survive, AJ knew he had to act. He learned the bagel-making process and slowly began taking over at Seattle Bagel, overseeing the process of kettle-boiling each bagel. He now manages the business as it expands into a dual retail and wholesale operation across the city.

Making each bagel from scratch, bakers mix the dough by hand using flour that was sustainably farmed and distributed by a co-op of local farmers. They then form the bagels, plump them, and leave them to mature overnight as the flavors settle, the bread thickens, and the yeast stops throwing temper tantrums. At 4 a.m. the next morning, they throw the bagels into a kettle of boiling water to crisp the crust and leave a rich, chewy interior. Finally, the bakers top the bagels with sesame seeds, cheese, or onions, bake them in shelf ovens, and deliver them to local retailers by 6:30 a.m. The early delivery comes just in time for the morning rush of customers scrambling for bagels flavored with olive oil and pesto, bacon and cheddar, or sweet orange and cranberry—all of which can be smothered with housemade cream cheese or dry-rubbed lox.

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Sun-Sat
7:00 AM - 3:00 PM
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