Bagel Uprising Ballston

The Uprising began in the fall of 2015 in response to a troubling lack of authentic, boiled-and-baked bagels in our neighborhood of Del Ray in Alexandria. Over time, and with feedback from carb-loving family and friends, we came up with a recipe that does a pretty good job. (And because we know you’re wondering: No. The secret is not the water.) When we made our debut at the Four Mile Run Farmer’s Market that year, we were making the bagels in our home kitchen. The first week we brought 100 bagels; the next week a few more; then even more. Our house was covered in seeds, so it was fun — and a relief — to do a few pop ups in local restaurants with actual commercial kitchens.