Bagelsaurus

With a petite interior and only a handful of tables, you’ll most likely need to wait in a hefty, yet well worth it line. After noticing the severe lack of bagel options in the Boston area, owner Mary Ting Hyatt opened the popular Cambridge breakfast spot. Each sourdough bagel is made in house and ferments for at least 24 hours in order to achieve the perfect crunchy exterior and chewy interior. Try a signature sandwich on your choice of bread, or opt for a smear of one of their house-made cream cheeses.