“There’s just no better bagel on the
Central Coast.”

Welcome!  House of Bagels is one of the last bagel shops that bake fresh water bagels daily. We use a traditional process and ingredients that never compromises on quality and authenticity.  Our bagels are delicious and we have many different varieties to choose from.

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We prefer you to use the Leapset service. It's the quickest way to get your bagel on!

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The Customer Comes First at House of Bagels!

Tommy O
San Luis Obispo, California
Level 5 Contributer
 78 Reviews
"Mighty fine bagels"
Reviewed June 29, 2016
In San Luis Obispo, the bagels at House of Bagels might well be the best in SLO town. They are much like the great ones we used to get at Canters in Los Angeles.
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Culver City, CA
21 Friends
 35 Reviews
7/12/2016
This is some of the best bagel/bread I've ever had.  Awesome sandwiches and super friendly people. 

Let's give them an extra star for not being affiliated with a chain restaurant.  It's nice to see that some mom and pop shops are still around.

Here's what we had:

-pretzel bagel thing with beer cheese dip
-jalepeno bagel (raw)
-italian sub
-italian sub as a lettuce wrap

Everything was great---Ill def go back again.
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House of Bagels Central Coast is a locally owned and operated bagel establishment!

Eat local!

Our Bagel Making Process

Many bagel shops have moved to what is called “steam and bake” as a way of producing more bagels in a shorter time and at a substantially lower cost. Steaming is just not the same as boiling a bagel.  Boiled bagels have a more defined and chewy crust, are smaller in size, but not weight, and because they are handled more in the process the bagel is not uniform in size and shape. This adds to the uniqueness of the bagel and allows the baker to adjust each batch depending on temperature, humidity, and density of the dough.  Every bagel is personally made to our high standards of quality.

Bagel up where ever you are!

We hope you enjoy our bagels.  We have a passion for these little wonders made fresh daily for you on the central coast.  You can get our bagels at our store in San Luis Obispo and at 11 other locations in the area.  The next time you see a bagel in your favorite deli or coffee shop, ask if it is a House of Bagels Central Coast bagel.  In most cases it is one of ours, so know you will be getting the same freshly baked bagels you would get in one of our stores. In addition to bagels we also offer fresh baked goods, bagel pizzas, locally roasted coffee, specialty salads, an entire line of fruit smoothies, iced teas and coffees.

Local Favorites

These are our specialty bagels, that no one can resist!

Eggs and Hotties

This is our number one seller for a reason. Choose your traditional water boiled bagel and let us put the combo down of scrambled egg, pepper jack, jalapeno's, hot sauce and sausage. Oh yeah, the hotness is on! More hotness, ask for pepper ghost cheese.
$6.45

The New York Lox Plate

Plain schmear, avocado, tomatoes, and lemon pepper.
$9.99

Salsa Hat

Jalapeno schmear, sliced tomatoes, jalapenos, and avocados.
$4.00

Green Hat

This affordable bagel is one of our most popular. You can't go wrong with avocado! Plain schmear, avocado, and lemon pepper.
$3.95
Do you have any questions about our bagels? Please contact us.

HOB News

Carb-gasm, with a twist: New House of Bagel pretzels to get a dunk of Oktoberfest love this Oct. 1

The following article was posted on September 14th, 2016, in the New Times - Volume 31, Issue 8

“The Dutch figured out that if you bathed your bread in a lye solution, it would get a harder, darker crust, but you wouldn’t have to bake it as long, keeping the center soft,” Prowse says. “It took me about a year to develop the pretzel process, and I use some of the very same elements we use to make our bagels.” The bagel-to-pretzel idea came earlier this year as a way to offer more variety to customers without raising cost (you can soon get your favorite bagel flavors like jalapeño cheese or cinnamon raisin as soft pretzels, and if that doesn’t give you instant munchies, I don’t know what will). Lately, however, Prowse has been laser focused on creating the perfect plain pretzel. I watch as he gleefully takes the pretzels for a spin in his trusty industrial bagel oven, then tops the mounds with fat specks of salt. Made fresh, this pretzel is the epitome of a carb-gasm...

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