Delight your office with a chewy treat that doubles as a chewy necklace. Today's deal gets you a dozen of bagels from House of Bagels (SFWeekly.com's Best Bagels of 2008), plus 8 ounces of any flavor of cream cheese, for $5 (a $10.50 value).
House of Bagels prides itself on bringing you only real, Brooklyn-style water bagels. If you've ever eaten a bagel that wasn't boiled before it was baked, that bagel was a liar. The House's wide bagel selection will help you see through doughy fraudulence with popular flavors such as cinnamon raisin, blueberry, egg, jalapeno, Asiago cheese, and the ambitiously named everything. Cream-cheese flavors include plain, lox and green onion, veggie, garlic and herb, sundried tomato basil, strawberry, and honey.
You can get one dozen bagels through Groupon each visit, with a maximum of two Groupons per person, and every time House of Bagels sells a dozen, a mermaid gets her wings. If you're still in the mood for a nosh after all those bagels, HoB is also a full-service New York–style deli, serving such comestibles as reubens, corned beef and Swiss sandwiches, and matzo ball soup (not included in Groupon).
- Too many so-called bagels sold in San Francisco are more like savory doughnuts: squishy, soft, altogether anemic. But the real chewy N.Y.-style boiled-water bagels are still in fashion at House of Bagels. – SFWeekly.com
- The House of Bagels in the Richmond serves a bona fide boiled bagel, which, when matched with the shop's nova lox in either the standard two-ounce portion or the Jen's True New York lox bagel sandwich four-ounce whopper, will bring a tear to ol' Uncle Maury's eye. – San Francisco Bay Guardian
- I think that House of Bagels offers the finest bagel in Northern California. Yes, they're REAL water bagels, and they are cooked on the premises, not par baked on the other side of the universe and flown in. FRESH! – greeneggsandham, Google
- For fresh baked bagels and breads in San Francisco go to the House of Bagels on Geary. I buy their bagels by the bakers dozen and I found their challah twists are great for making French toast for my kids. – ticket2pluto, Citysearch
The House of Slegab
Be careful not to confuse The House of Bagels with its next-door neighbor, the House of Slegab, the headquarters of an ancient, demonic society whose membership is secret and terrifying. Here are the key differences between these two polar opposites:
House of Bagels: Dedicated to providing authentic, New York–style bagels.
House of Slegab: Dedicated to awakening ancient gods to bring about the end of the world.
House of Bagels: Serves traditional Jewish deli fare.
House of Slegab: Serves Asganoth, the Ancient One.
House of Bagels: The friendly staff makes visiting a delight and assures repeat visits.
House of Slegab: Wields a cursed staff while chanting unholy prayers in the forbidden language to assure the coming of the End Bringer.
House of Bagels: Darn good bagels.
House of Slegab: Surprisingly good bagels considering its focus.
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House of Bagels
For more than 40 years, House of Bagels has created bagels the real New York way—first kneading them, then plopping them into boiling water, and then baking them. The bagel makers create the bagels by hand following a recipe that was brought across country from Brooklyn at a time when mom-and-pop shops ruled and everyone was called "Linda."
The shop's from-scratch baking prowess extends to noncircular eats as well, including artisan challahs, hamentashen and chocolate-chip cookies, and Russian tea cakes. Plus, they whip up popular hybrid breakfast foods such as the cragel, a bagel–croissant hybrid that has received accolades from outlets such as SF Gate, Zagat, and Thrillist.