Bagelfeld's has officially put Phoenix on the bagel map. Started by Charles Blonkenfeld as a pandemic pivot, the Brooklyn-born chef grew up on bagels, but it wasn't until 2020 that he started making them. The process takes three days and uses old-world traditions like slow-fermenting, hand-rolling, boiling in malt syrup and honey water, and baking to a burnished exterior, for a New York (chew and flavor) meets Montreal (size and sweetness) finish that's all Phoenix. Not only do Bagelfeld's bagels bookend both the bomb breakfast sammies at Stoop Kid and the sell-out Saturday sandwich at Nelson's Meat + Fish, loyal followers line up at farmers' markets and the recently opened brick-and-mortar on Thomas Road. Standout flavors include asiago, jalapeño cheddar, and fennel raisin, and all pair perfectly with their house-made schmears (lemon and herb cream cheese on an everything bagel — yes please). The only downside is they sell out quickly.