Local, fresh bagels have returned to Tucson’s northwest side via Fentonelli’s Pizzeria & Bar.
The Italian-American restaurant now offers a limited batch of bagels available for Saturday and Sunday pickup. Customers must pre-order earlier in the week to secure a box.
Additionally, the bagels follow the same ingredient philosophy used across the restaurant’s menu. The team focuses on quality ingredients, long fermentation, and careful preparation.
A small-batch weekend project
Fentonelli’s announced the new pop-up through its mailing list. The project centers on small-batch production and careful baking. The pop-up currently runs on weekends only.
Consequently, early orders help the kitchen maintain quality and consistency.
What makes the bagels different
The bagels follow a similar approach used in Fentonelli’s pizza and pasta program. The kitchen relies on fermentation, high-quality flour, and traditional techniques.
According to the announcement, the bagels use organic, stone-ground flour. The dough also undergoes a long fermentation process. Furthermore, each batch receives traditional preparation before baking.
The process includes boiling and baking the bagels the morning of pickup. That step creates the chewy texture many bagel fans expect.
How to order the bagels
Customers must place orders online earlier in the week. The ordering link goes live every Monday. For example, the link posted Monday allows orders for that same weekend. Pickup runs between 9:30-11 a.m.
The pop-up currently offers bagels by the half dozen. Guests can choose plain or everything bagels. Additionally, two cream cheese options are available. Customers may select plain cream cheese or pickled chile cream cheese. bagels
A growing menu at Fentonelli’s
Fentonelli’s Pizzeria & Bar sits at 7262 N. Oracle Rd. The restaurant focuses on Italian-American comfort food with pizzas, pastas, and cocktails.
Recently, the restaurant has continued experimenting with new menu ideas and guest experiences. The bagel pop-up represents the latest small-scale project from the kitchen.
For more information, visit fentonellispizzeria.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
