Sourdough Bagels from Eat Well ABQ bakery in Albuquerque
Local Albuquerque Sourdough Bakery · Breakfast Bakes
Pre-order by Wednesday for Saturday pickup. I bake each 4-pack fresh for the weekly pickup. If I have extra packs, Sourdough Bagels may also be available at the Saturday Bread Cart while supplies last.

Fermented sourdough bagels for those slow mornings.

I bake these fresh in small batches in Albuquerque, with chewy texture, slow-fermented flavor, and bakery-made quality for breakfast, cream cheese, egg sandwiches, brunch, and toasting.

Choose your pickup option Explore how I make these bagels How long will these stay good? How Saturday pickup works
Chef Evangalene preparing sourdough bagels
What inspired me to make theses sourdough bagels

These are the bagels I bake for slow mornings.

I wanted a bagel with that chewy, satisfying bite and the deeper flavor real sourdough brings. I make these for breakfast, brunch, cream cheese, egg sandwiches, and the mornings when a regular piece of toast just will not do.

I bake each 4-pack in small batches for the preorder pickup, so you get bakery-made bagels fresh—not a shelf-stable substitute.

See how I make these bagels → Learn how to keep them fresh →
  • Four sourdough bagels with everything seasoning on a wooden surface
  • Four beagles with cheese and green peppers on a baking tray.
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Local Albuquerque Sourdough Bakery · Breakfast Bakes

Sourdough Bagels in Albuquerque

I bake a 4-pack for breakfast, brunch, and every cream-cheese emergency: chewy sourdough bagels with deeper flavor from slow fermentation.

Why I make these bagels

I bake these fresh in small batches in Albuquerque. My Sourdough Bagels come in a 4-pack with a chewy bite, slow-fermented flavor, and bakery-made quality for breakfast, brunch, cream cheese, egg sandwiches, and toasting.

Quick Overview 🥯

I make these sourdough bagels chewy, satisfying, and easy to bring into the rhythm of a real morning.

I bake this 4-pack fresh in Albuquerque, using slow fermentation for the deeper flavor and texture that makes a bagel feel worth the toast, spread, or sandwich.

I make them for breakfast, brunch, cream-cheese emergencies, egg sandwiches, meal prep, or any morning when ordinary toast will not do.

Small-Batch Fresh Baking

I bake each 4-pack at Eat Well ABQ in Albuquerque with a focus on real flavor, slow-fermented character, and small-batch care. These are not generic grocery-store bagels — they are bakery-made sourdough bagels with texture, chew, and intention.

How to Order

Add my Sourdough Bagels to your cart and complete checkout online. For local pickup, I’ll show the practical pickup details at checkout. Ordering ahead helps me bake your bagels fresh and makes pickup smoother.

Best For

  • Breakfast
  • Brunch
  • Cream cheese
  • Egg sandwiches
  • Toasting
  • Meal prep
  • Sharing a 4-pack
  • Anyone who wants fresh small-batch sourdough bagels made in Albuquerque

Important Note

I bake in small batches, so availability may change. Ordering ahead helps me prepare your bagels fresh and makes pickup smoother.

Ingredients

Wheat flour, water, sourdough starter, and salt.

Choose your pickup option
$12.00 USD
$12.00 USD
Sale Sold out

Price shown before applicable New Mexico sales tax. Final total is calculated at checkout.

🍞 Chewy texture I bake a satisfying bagel bite for toasting and sandwiches.
✦ 4-pack ready to share I make four for breakfast, brunch, sharing, or meal prep.
⌁ Fresh small-batch baking I bake fresh in Albuquerque, never as an afterthought.
Choose your order type. Your bagel flavor is optional. Pick in-person Bread Cart pickup or an online preorder. I’ll make Everything bagels by default; choose Green Chile Cheese only if that is the flavor you want.
1 · Order type
2 · Bagel flavor Everything Bagels is my default.

I’ll make Everything Bagels unless you choose Green Chile Cheese Bagels.

Select Order Type:

Buy now takes you directly to secure checkout. Card, Apple Pay, and other available methods appear there.

Pre-Orders follow the Wednesday Cutoff and Saturday Pickup.

Chef Evangalene’s freshness lesson

How long will these stay good?

I make these bagels without added preservatives and bake them fresh for the preorder pickup, so I consider the first 2–3 days their best window. That shorter window is part of real baking—not a flaw. I freeze the bagels I will not finish while they still taste fresh.

Days 1–3 · best fresh

I consider this the sweet spot for the chewy bite, fermented flavor, and crisp toasted edge.

Freeze the extras

I slice what I will not eat, wrap it well, and freeze it before the bagels start to dry out.

Days 5–7 · toast territory

I can still enjoy them toasted, but they will not eat like a fresh bagel. Mold or an off smell means I discard them.

My move: enjoy a couple fresh, toast the next ones, and freeze whatever my morning schedule cannot get to.

This is a best-quality guide, not a universal expiration date. Do not taste-test questionable food.

Contact me Have a question? I’m here. → Learn with me Learn something delicious. → Keep learning with me I share tips, guides, and sourdough help. →