PopUp Bagels

PopUp Bagels in the Seaport serves bagels the way the company believes they should be eaten: hot, whole and by the bag, with cups of schmear for dipping. There are no sandwiches. Instead, customers grab a bag of fresh bagels with crispy crusts, soft centers and a careful proportion of seeds, then tear them apart and dip, a style the brand calls Grip, Rip and Dip. Bagels are baked continuously through the day.

The company began as a backyard pickup window in Westport, Connecticut, where founder Adam Goldberg shared a new bagel recipe with friends. Demand grew quickly, with people buying by the dozen, and the brand has since expanded nationwide. The menu stays deliberately short, but schmears rotate weekly and often come from collaborations with chefs and brands, such as a spicy mac and cheese schmear made with Tabasco or a Caesar cream cheese with Graza.

What to Know

• Pre-orders are available until the day’s bagels sell out.
• Lines move fast, and the brand calls the wait part of the experience.
• Brown sugar cinnamon butter is among the spreads offered.
• Catering orders are available.