Please note: We will be CLOSED on Thursday Nov. 26 and Friday Nov. 27.
1796 Massachusetts Avenue
Cambridge, MA 02140
857 285 6103
Tuesday — Friday: 7am — 3pm (or sell out)
Saturday — Sunday: 8am — 3pm (or sell out)
Saturday and Sunday mornings from 8-10am: Skip the line and come straight to the front (left side)!
How it works:
1. Cash only (all major credit cards accepted in register line)
2. Mixed baker's dozen (13) quantities only ($25)
3. May choose to add spreads ($5 – 8oz) and/or coffee ($2 sm, $2.75 lg, $3 cold)
4. No substitutions, no bagel/sandwich add-ons
Want to treat your office to an awesome morning treat? We're now accepting limited pre-orders for bulk bagels! Here are a few tips for ordering:
1. Minimum two baker's dozens (26) bagels
2. Weekdays only (including Fridays)
3. Please give us 48 hours notice so we can accommodate your order
4. Email us with your request (you can customize everything, or we can throw something together for you)
Single: $2.50 | 1/2 Dozen: $13 | Baker's Dozen: $25
classic jumbo | $6 - jumbo over-medium egg, Cabot cheddar, mustard butter (opt. add bacon, ham, roasted tomatoes)
eggspanola | $6.85 - jumbo over-medium egg, Maplebrook feta, pimenton aioli, parsley gremolata (opt. add avocado)
hot smoked | $11 - Matt's Amazing Simply Smoked Salmon, cream cheese, pickled cabbage, fresh dill, red onion
t-rex | $8 / $6 - banana, housemade almond butter, honey, bacon (or no bacon)
chicken salad | $8 - dill, currants, dijonnaise w/ housemade pickles, leaf lettuce and red onion (opt. add cheddar/feta)
blt | $8 - North Country Smokehouse bacon, leaf lettuce, oven roasted tomatoes, mayo
cream cheeses: plain, veggie, scallion, honey rosemary, apple spice (seasonal)
butters: salted, mustard vegan: almond butter, beet hummus
cucumbers, capers, red onion, roasted tomatoes, avocado, bacon, ham, hot smoked salmon
We're a modern bagel bakeshop and café in Cambridge, Massachusetts specializing in handmade, slow-fermented bagels. Over 24 hours of patience and fermentation, we coax five simple ingredients and a decades-old sourdough culture into a chewy, crackly, uniquely flavorful version of your favorite breakfast bread.
Owner Mary Ting Hyatt launched Bagelsaurus in 2013 as a weekly pop-up at Cutty’s sandwich shop in Brookline. Motivated by the lack of bagel options in the Boston area, she built a following of 'sea salt bagel w/ honey-rosemary cream cheese' enthusiasts before pursuing her own shop in the city she calls home.