Sourdough Bagels Wellington — Hand Rolled, Slow Fermented, Delivered Fresh
If you've been searching for real sourdough bagels in Wellington, you've found them.
At Bagel Off, we hand-roll every bagel using a slow, natural fermentation process. The kind that takes time, patience, and a genuine love of good bread. Y
Why Sourdough Bagels?
Our dough ferments slowly for 12 hours, developing the depth of flavour and chewy, glossy crust you simply can't get any other way. Each bagel is hand-rolled, boiled, then baked. It's the traditional method, done properly, in Johnsonville, Wellington.
Crispy outside. Soft and chewy inside. Rich sourdough flavour all the way through
Our Wellington Bagel Flavours
We bake a rotating small-batch selection each week, including:
- The Original — classic, clean, and endlessly versatile
- The Everything — sesame, poppy, garlic, onion, salt
- White Sesame — subtle nuttiness, beautiful crust
- Chives and Onion — savoury and fragrant
- Sun-dried Tomato, Basil & Garlic — bold and Mediterranean
- Cheese — golden, melty, irresistible
Plain, loaded, toasted, untoasted, breakfast, lunch, or 11pm snack. That's the whole point of Bagel Off.
How Ordering Works
Fresh bagels take planning, not shortcuts. Here's the weekly rhythm:
- Order by Sunday, 12pm — orders open weekly and close every Sunday at midday.
- Fresh baked Monday — every bagel is hand-rolled and baked to order. Pickup orders are ready from Monday.
- Delivered Tuesday — local Wellington delivery orders go out fresh on Tuesday, straight to your door.
Nothing sits on a shelf. Nothing is baked ahead and hoping for a buyer. Your bagels are made because you ordered them.
Fresh Bagel Delivery in Wellington
We deliver fresh across Wellington every Tuesday, or you can pick up your order in Johnsonville from Monday afternoon.
Order online and get artisan sourdough bagels made to order, never pre-packed, always fresh.
Order Your Wellington Bagels
Orders open weekly and close Sunday at 12pm sharp.
Fresh, local, hand-rolled, and made with love.