About | Bagels and Bliss

Our Story

Bagels and Bliss was born out of a simple belief: St. Louis deserves a real New York-style bagel. Not the mass-produced, steamed kind you find in grocery stores — but the real thing. Hand-rolled, kettle-boiled, and baked in a proper oven until golden and crisp on the outside, chewy and dense on the inside.

We opened our doors on May 12, 2025, at 8151 Delmar Boulevard in University City, becoming St. Louis' only certified kosher bagel shop. Since day one, we've been committed to making every bagel by hand, every single morning.

Our recipes honor the tradition of authentic water bagels — a tradition that goes back generations. We use high-gluten flour, malt syrup, and the time-tested process of boiling before baking that gives a real bagel its unmistakable texture and flavor.

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What We Stand For

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Kosher Certified

We are proudly certified kosher, serving the Jewish community and all of St. Louis. We are closed on Shabbat and Jewish holidays.

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Handmade Daily

Every bagel is hand-rolled and shaped by our team. No machines, no shortcuts. We bake fresh every morning and when we sell out, we're done.

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Authentic Process

Kettle-boiled in malt water before baking. It's the only way to get that signature crust and chew that defines a real New York bagel.

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Community First

We're proud to be part of the Delmar Loop community in University City, serving neighbors, families, and bagel lovers from across the region.

How We Make Our Bagels

The traditional New York way — no shortcuts

Mix & Rest

High-gluten flour, water, malt, yeast, and salt are combined into a stiff dough and left to rest.

Hand Roll

Each bagel is hand-rolled and shaped individually — no extrusion machines here.

Kettle Boil

Bagels are boiled in malt water, creating the distinctive crust and chewy interior.

Top & Bake

Seeds and toppings are applied, then bagels are baked until perfectly golden.

About Us