Dough-y goodness, coming this weekend. Photo: Kale Williams/Axios
A new, highly anticipated bagel shop opening this weekend is claiming it can go toe-to-toe with New York's best.
The big picture: Known for repeatedly selling out at farmers markets and pop-ups across the city since 2024, Pipsqueak Bagels will be slinging its hand-rolled bagels five days a week at its brick-and-mortar home in Creston-Kenilworth starting Saturday.
"I've had New Yorkers be like, 'This is better than bagels I've had in New York,'" owner Madilyn Gibbons told the Portland Mercury.
Best bites: Gibbons' process — cold fermenting the dough for up to two days, rope-rolling it into formation, then briefly boiling and baking — gives her bagels a crisp, golden brown outer shell, a tender bread-like interior and overall chewy texture.
They're also not flat and sad, but have some height and heft.
When Pipsqueak opens its doors, they'll have six bagels on offer: everything, jalapeño cheddar, poppy seed, rosemary sea salt and plain. Cream cheese options include plain, lox and scallion to start.
There will also be sandwiches — think lox with red onion, capers and dill, the classic bacon, egg and cheese, as well as an Italian grinder.
Pipsqueak is also working with long-time collaborator Puff Coffee on a specialty blend.
If you go: Pipsqueak Bagels (3844 SE Gladstone Street) opens Saturday, and will be open Thursday through Sunday, 7am to 2pm.
The hype for these bagels is real. Expect crowds and long lines if you go opening weekend.
