Grand Re-Opening

Muzzy’s Bagels Reopens This Weekend

We are excited to announce that we will be reopening next Saturday, 4/20/24 with our new “Austin Style” naturally leavened, sourdough bagel, developed by baker Conor Smith, formerly of Gemini Bakehouse.

Conor has spent his career developing 100% naturally leavened breads and pastries, including Gemini’s cult favorites like their sourdough cinnamon roll and doughnut. More recently, he created the viral laminated brioche loaf seen at the Guest House in downtown.

His bagel has been named to Los Angeles Times, Best Bagels in Los Angeles list, and he is excited to bring the hole-y creation to East Austin.

The new Muzzy’s Bagel is unlike any other in Texas. Our recipe is comprised of just three ingredients; flour, water, and salt, fermented over a 48 hour process creating a complex and unique product that sets us apart!

In line with our goal to provide the healthiest and highest quality product, we don’t use any sugar, commercial yeast, or preservatives, making it the healthiest option on the market! The long form fermentation process also reduces our bagel’s glycemic index; making it more accessible to people with blood sugar concerns.

We will be rolling out a new menu to go along with our new bagel, to include classic favorites, as well as seasonal, vegetarian and vegan options starting on Saturday, April 20th. We hope to see you there!