WE START WITH FIVE SIMPLE INGREDIENTS.
Our dough is made from flour, brown sugar, salt, yeast and water and has no dough conditioners or preservatives. We've carefully chosen our ingredients to make the best-tasting bagel we can: we use King Arthur's Sir Lancelot flour in our dough, and brewer's grade malted barley gives our bagels their distinctive taste. Our everything spice mix is blended in-house so we always strike the right balance of flavors.

WE HAND-ROLL, BOIL AND BAKE OUR BAGELS.
Did you know how bagels are shaped affects their final taste and texture? We divide our dough and roll every single bagel by hand before sending them to the cooler for a slow fermentation overnight. The next day, we boil them in a malted barley bath -- the same stuff beer is made from! -- and bake them to crispy perfection. Over 24 hours of work give these bagels a uniquely blistered exterior with a slight crunch, a chewy and soft interior, and a delicious malty taste.

WE LIKE TO EXPERIMENT AND HAVE FUN.
Maybe it’s the MIT engineering in our DNA… but we’re never done tweaking and trying new things. We like to play with flavors in our dough and spreads, get inspired by our favorite seasonal ingredients, and find new ways to reduce our environmental footprint. We sign up to do wacky things like frying 1,000 latkes in one night. Mishaps may occur, but that’s part of the fun of experimenting. You’ll be part of the experiment too!

WE STARTED OUT IN PROVIDENCE IN 2017.
Rebelle was a pop-up in the early days and we were blessed to meet an audience hungry for tasty bagels. Thanks to the support of the city, we were able to open a storefront on 110 Doyle Avenue on the East Side of Providence — just a short walk away from home. That little shop was our home and our school for 6 years and then we were approached to build our next home in Cambridge, just steps away from our old MIT stomping grounds…

WE’RE THRILLED TO BE BACK IN CAMBRIDGE!
Way before we started engineering bagels to perfection, Milena earned a degree in Chemical Engineering at MIT with the class of 2011. Our love for Cambridge runs deep <3 and we are stoked to be a part of its history now!

https://www.rebelleartisanbagels.com/