San Diego’s bagel scene is enjoying a renaissance, transforming from a scarcity to a flourishing variety of options that cater to diverse palates.
From the classic dense and chewy New York-style to innovative California sourdough bagels, more establishments are joining the fold, including New Wave in Leucadia, Marigold Bagels in North Park, and PopUp in La Jolla.
This month, the popular Pacific Beach neighborhood will welcome its own bagel shop as Mission Bagel prepares to open its first brick-and-mortar location at 1344 Garnet Avenue.
Gabe Rubin, the mastermind behind Mission Bagel, relocated to San Diego from Cincinnati, Ohio, ten years ago.
However, it was the pandemic that ignited his passion for bagels, motivating him to start experimenting in the kitchen.
“I just really needed a good bagel,” Rubin recalls, laughing about his journey.
With a background in engineering, he approached bagel-making as a process of development, quickly honing in on what he believes to be the perfect recipe.
The swift success of his bagels led to the launch of a delivery and catering service during the pandemic, which quickly overwhelmed him with demand.
In response, he invested in a food truck and brought in family members to assist in the venture – his sister and her husband, Hannah and Dante Brown.
“I called them and said, ‘You want to move out here and help me do this?’” he shares about his partner’s swift relocation to join him.
So, what exactly sets Mission Bagel apart from other establishments?
Rubin frequently contemplates this question, chuckling at the challenge.
While inspired by New York-style bagels, their recipe incorporates key adaptations to cater to California’s tastes.
The bagels utilize a fermented dough, excluding sourdough, and are slightly smaller than traditional East Coast versions.
“It’s like a yeasty flavor, and then because we boil and bake, and the boiling is done in slightly basic and sweetened water, what you get is a snap in the crust,” Rubin explains.
This unique process creates a satisfying snap and chew, reminiscent of authentic New York bagels but not commonly found in other local offerings.
Mission Bagel’s everything bagel has emerged as a standout, quickly becoming the favorite option on the menu.
The new storefront allows Rubin and his team to scale production, offering more popular items such as poppy bagels, various fresh cream cheese flavors including scallion and strawberry, and traditional kosher options like egg salad from his mother’s recipe.
Rubin notes that initially it took time to get customers to try the egg salad, as many often encounter mediocre versions.
Yet, demand for it has exploded; he now finds himself consistently making several batches to keep up with the customers wanting more.
After opening the brick-and-mortar, Mission Bagel plans to continue operating their food truck located at 1608 Grand Avenue.
Depending on business dynamics, Rubin remains open to relocating the food truck but intends to remain connected to the Pacific Beach community.
“We really want to support the community that we live in,” he emphasizes.
As for Mission Bagel’s place in San Diego’s broader culinary landscape, Rubin encourages bagel enthusiasts to explore multiple options available around the city.
“I encourage people to go and try every good bagel in San Diego and figure out which one’s their favorite,” he states, embodying a spirit of camaraderie among local food creators.
Rubin’s excitement for the burgeoning bagel culture in San Diego is palpable.
“I’m just really excited for San Diego in general,” he concludes, looking forward to seeing how the local food scene continues to evolve.
In related news, the city is about to obtain a taste of Korean-inspired, Japanese-style egg sandwiches from the popular brand Egg Tuck.
Following successful locations in Los Angeles, Illinois, and Texas, the company plans to launch up to three storefronts in San Diego, starting with their flagship position in Little Italy by summer 2026.
Though there’s a wait ahead, the promise of indulgent egg sandwiches is sure to attract a following.
Additionally, local favorites are gearing up for the hatch chile season as Valley Farm Market declares August ‘Hatch Chile Month.’
The market has planned roasting and cookouts featuring hatch-heavy dishes, including Hatch Smash Burgers and Hatch Quesadillas at locations in Spring Valley and La Jolla.
Furthermore, the new Shorebird restaurant has officially opened in Seaport Village, after facing significant construction delays.
Guests can now enjoy an array of raw bar offerings at the long-awaited location.
Local chefs tout the quality and abundance of San Diego’s produce, which is now more accessible through a new online marketplace called Navore Market.
This platform connects consumers directly with local farmers, such as Hukama Produce, eliminating the middleman for fresh, seasonal produce.
As excitement builds in the culinary world, many are looking forward to tasting the innovative offerings popping up throughout the county.
image source from：sandiegomagazine
