Wicked Bagel offers more than a dozen varieties, along with assorted cream cheese spreads and sandwiches stuffed with eggs, bacon, ham, cheese, salmon, and chicken salad. This bakery features an open kitchen, for those hoping for an inside look at bagel making. It has opened a second location in Woburn, a bit further north of the city.

This lowkey bagel sensation has quietly amassed a cult following in a residential corner in Medford, just at the foot of a hill where hungry Tufts University students live. After beginning as a pop-up, Goldilox now offers a range of bagel flavors, plus cream cheese variations. They’re only open on Friday, Saturday, and Sunday mornings; the best way to secure the bagels is to place an order online for pickup. The bagels are popular for a good reason: They’re voluminous yet airy, not a typical New York style but definitely a league of their own.

A wholesale and farmers market staple across the region, Iggy’s also has its own storefront in Cambridge. In addition to its range of bread loaves and rolls, Iggy’s makes chewy bagels that are very seed-covered. As for style, Iggy’s says: “When we were developing them, we had hoped to make bagels like those in Montreal, but ended up with our own version altogether.”

What began as a pop-up inside Cutty’s sandwich shop in Brookline Village in 2013 now attracts lines down the street at its own storefront in Cambridge’s Porter Square. Owner Mary Ting Hyatt and her team of bakers sling bagels and sandwiches to hungry crowds week after week. Options include pretzel bagels with mustard butter and olive bagels with salami, brie, salted butter, and arugula. Bagelsaurus also makes bialys weekly and offers egg bagels on Wednesdays.

Now in its sixth year, Black Sheep Bagel has made itself a Harvard Square staple and expanded with a little market space in Cambridgeport, which is a short walk to the scenic Charles River Esplanade. Treat yourself to a variety of bagel flavors here, including flavors like cajun spice and za’atar.

What was Leven Bagelry in the Boston Public Market is now Bagel Guild by brothers Lucas and Zach Reckling, who took over the space in 2022. They’re known for their artisanal sourdough bagels made using freshly ground, local grain from Group Up Mill in Holyoke, Massachusetts. In addition to bagels and cream cheese, they also offer a selection of sandwiches.

Another pop-up-turned-brick-and-mortar, Better Bagels has settled into its Seaport home nicely, while maintaining previous partnerships providing bagels for local cafes and pop-ups. A Boston’s Best winner in the Improper Bostonian (RIP), Better Bagels serves plenty of bagels, spreads, and sandwiches, as well as coffee and tea.

Pavement Coffeehouse’s bagel roots date back to the now-renamed Bagel Rising that first opened at this same location in Allston in 2002. Owner Lawrence Margulies began selling his bagels wholesale to three Espresso Royale Caffes, before buying them out and later converting them — and Bagel Rising — into Pavements. Now with eight locations around Boston, there’s more opportunity than ever to embrace the glory of a Tequila Sunrise bagel sandwich, with bacon, egg, diablo cream cheese, and pico de gallo. Pavement’s bagels are kettle-boiled before baking to prevent too much rise while maintaining moisture, producing a dense and chewy bagel.

A Newton staple for almost half a century, Rosenfeld’s opened in 1973, when its namesake Mark Rosenfeld decided to give up a career in law to make bagels. Over time, the shop became a destination for families all over Boston, and it now serves more than 20 types of bagels, bialys, several spreads, smoked fish, and more bagel accoutrements. The bagels are nicely crusty on the outside and soft and slightly chewy inside.

Located at the Street in Chestnut Hill, the Bagel Table features OMG! Bagels, a local company that was the first pop-up at the Street. The Bagel Table serves OMG’s New York-style bagels with various spreads. It also offers a few “best of Rosie’s” treats, such as rugelach and thumbprint cookies, an homage to Rosie’s Bakery, which was the longtime occupant of the space before the Bagel Table opened.

A longtime staple of farmers markets, Exodus Bagels made its way from Jamaica Plain to put down roots in Roslindale, in the space they used as a commissary. Owners Adam Hirsh and Priscilla Andrade perfected a recipe built on a quick sourdough starter. After shaping the bagels, they proof and rest them in cold fermentation for eight hours before kettle boiling with malt syrup and baking.