Frequently Asked Questions

  • Yes! Head to this link.

  • Absolutely not. In fact, we like face-to-face orders the best because we get to meet you.

  • Yes! You can order up to four days ahead of time at our Transfer Co. location.

    Our newest shop in the Rockway building accepts orders one day in advance.

    And we encourage early ordering for pizza nights at our Transfer Co. location on Thursday, Friday, and Saturday, since pizzas often sell out.

  • It depends on how you think about honey.

    Our bagels don’t contain any dairy or egg, but they are boiled in honey.

    The #1 (avocado, crispy garlic, radish, and charred grapefruit glaze) sandwich is a veggie favorite.

    We also offer a vegan “cream cheese” made from cashews. To make it, we soak cashews overnight, blend them with a bit of our sourdough starter, and add fresh squeezed lemon juice.

  • We do our best to honor the seasons. For us, nothing is better than an NC tomato in July. We’re willing to wait for them!

  • Try visiting on the weekdays!

    On the weekends, you’re right; it is common for us to sell out around 1 pm.

    The truth is: Our bagels take a long time to make, because they’re cold-fermented in our walk-in cooler, so we can’t make them on-the-fly like other shops.

    If you’re worried, check our online ordering page before you drive over; it is always up to date!

  • Ah man, sorry to hear that! Our shop prides itself on consistency, and we greatly appreciate constructive feedback that can help us see our mistakes.

    Reach out to us at orders@benchwarmersbagels.com, and we’ll work to make it right.

  • Neither. Our bagels go through a long ferment, then they’re quickly boiled in honey water, and baked in a wood-fired oven. The best of many worlds!

  • Thank you for asking! Flour is a big deal to us.

    We use 100% organic flour, and every bagel is at least 25% whole grain. We use two very special, heirloom grains (Red Turkey and Einkorn) that are milled by our friends at Boulted Bread.

  • Yes, it’s right here: updated allergens list

    The long and short of it is…

    • We do not have gluten-free bagels.

    • Sesame seeds are everywhere in our kitchen.

    • We have some things with nuts in them. We do a reasonable job keeping nuts isolated, but cross-contamination is possible.

    • All our bagels are dairy- and egg-free but boiled in honey.

  • If you don’t plan to eat them within about a day, the best way to store them is to slice them in half (or ask us to slice them for you), then store them in the freezer. When you’re ready to enjoy them, just pop them in the toaster.

  • We do our best to source things locally and, whenever possible, we make things ourselves. We’re proud to partner with some of the best farmers, millers, roasters, cheesemakers, artists, and artisans in the state, including: