Mogi Bagel operates like a pop-up. Every Monday, pre-orders open here for the week. You can choose to pick up bagels at Kitchen Space on Fridays or Sundays, or various pop-ups Thursdays & Saturdays. See where we'll be next here!

Not yet! We make the bagels in a commercial kitchen, Kitchen Space, on 57th & Lyndale, across from the Valvoline. Pre-ordered bagels are picked up there on Fridays & Sundays.

New dates are added every Sunday morning. Please join our email list, follow us on Instagram, or like our page on Facebook to see reminders!

For pre-ordered bagels, sort of.

Mix & match is limited to toppings: everything, sesame, plain, salt, and cinnamon sugar. Choose "Toppings Variety (you pick)" to reveal a text box for your write-in.

Cacio e pepe, honey rosemary, blueberry, and cinnamon raisin are not options to mix and match and must be ordered 6 of a kind. This is because their doughs are different and are made in multiples of 6. However, we sell bags of 3 at pop-ups/markets—this is a great way to try more flavors without committing to a whole bag!

For farmers markets, no. Bagels are first come, first serve. For pop-ups, we do offer pre-orders and always have walk-up bagels available too.

We try our best to keep allergens separate but the bagels are all made in the same kitchen on the same equipment where allergens are present, so it's up to you on how comfortable you feel with that.

All of the bagels contain wheat. Sesame and Everything bagels have sesame seeds on top. Cacio e Pepe bagels contain dairy (cheese). Blueberry contains sunflower oil. All bagels besides the Cacio e Pepe and Honey Rosemary are naturally vegan. We do not use nuts or added oils in any of our products.

Nope. I hear Hark! Cafe in downtown Minneapolis has great gluten-free bagels.

Mogi (rhymes with yogi) is a childhood nickname given to me by my sisters. When I had the idea to start a bagel company, my sisters immediately responded with "Mogi Bagel!" And it just stuck.

New York style bagels are made with flour, salt, yeast, and barley malt. They are boiled in water with barley malt before baking in a traditional oven. This is a contrast to Montreal style bagels, which contain eggs, honey, and no salt, and are baked in a wood-fired oven.

We'll always send you an email if you miss your pickup window. If we don't hear from you within 24 hours, your bagels will be forfeited. Unfortunately, bagels are perishable and we can't guarantee their freshness past 24 hours. If something comes up and you know you're going to miss the pickup window, please email us at mogibagel@gmail.com so we can set up another pickup time.

About a day or two on the counter, months in the freezer. They'll keep best if they're transferred to a plastic bag or container. Do NOT put your bagels in the fridge, they will get hard and crusty! If you're not going to eat all of your bagels the day you get them, you should slice and freeze them. That way they'll stay as fresh as the day you got them! This bag is a great option to keep bagels fresh.

Because it's really hard to slice a frozen bagel. If you slice before freezing, you can put frozen bagels directly into the toaster/oven!