Our Story
Established in 1989, Bagel B.O.P.(Baked On Premises) started with a cute name with alot of meaning. The 'B.O.P.' stands for Baked On Premises and was used to distinguish this shop from other stores "selling" bagels. Bagel B.O.P. is Hillsborough's First made-from-scratch bagel shop.
Rick & Roseanna's secret for continued success is maintaining the tradition of producing delicious Crusty,Fluffy and Moist Bagels and making sure their Customers have a Great beginning to their day.
The key to consistently great bagels is sticking to the original process and using fresh ingredients. Dough is made from Pillsbury Premium Flour, water, yeast, a little sugar, and a pinch of salt. The bagels are formed,proofed at room temperature and rest over night in a walk-in cooler.
Everyday, at the crack of dawn, the bagels are dropped into a kettle of boiling water. As soon as they break the surface, the bagels are scooped up and placed on soaking wet, hemp covered 2x4's and placed in a 450 degree oven. When the bagels are half-baked, they're flipped and the boards are removed. When timed just right, you end up with a Crusty, Fluffy and Moist Bagel.
Really fresh bagels go stale really fast (in about twelve hours if not bagged or frozen). The only way to keep the bagels moving is to serve customers who keep coming back for more.
Bagel B.O.P.'s motto "Served With Respect" defines our attitude towards customers. The most visible sign of respect is the plastic gloves worn when serving food. It's also the way we greet customers with a smile, listen when they place their order and get the order right the first time. Especially on weekends with a line out the door, it's crucial to provide quick service and yet be attentive to the customer so their day keeps going right.
It's not just 15 different bagels and respectable service. It's fresh mixed cream cheese, cakes, cookies, pies and hand packed spreads, and deli, and milk, and juice, and soda, and grill sandwiches...
Thank you for keeping Bagel B.O.P. 'A Part of Hillsborough' for the past 20 years. I would like to extend a personal invitation to stop in and see how the bagels are made and Baked On the Premises everyday. Be sure to be early!