The work begins early at Sonoma Valley Bagel. By the time the shop opens at 6 a.m., the staff has already kettle-boiled dozens and dozens of bagels, crafted from fresh ingredients. Those bagels usually fly off the shelves in the early hours of the mornings—sometimes certain flavors even sell out before the second batch is made at 10 a.m. That means it pays to get to Sonoma Valley Bagel on the early side. 

You can always grab a fresh bagel with some cream cheese or butter, like the blueberry, the sesame, or the cinnamon-sugar. For a more filling breakfast, try one of the signature “Eggels,” or egg-bagel breakfast sandwiches. The simple East Coast Eggel come stuffed with cheese and scrambled eggs, while the New York, New York Eggel showcases cheddar, eggs, bacon, onions, green peppers, tomato, and mushrooms. Sonoma Valley Bagel also offers lunch sandwiches stuffed with ingredients like ham, turkey, and fresh veggies.