The California-inspired bakery bringing fresh bagels to Prague
Bejgl brings the bagel back to its European roots — fresh, simple, made to order. Inspired by how bagels evolved in America, especially on the West Coast where they were often served open-faced, we’re reviving this classic bread with a fresh twist.
I grew up in Northern California, where a bagel with cream cheese was a daily staple. Now, after nearly 25 years in Prague, I still crave that comforting combo. I started baking sweets, but became passionate about making bread — practical, nourishing, and full of flavor. For me, a perfect sandwich is more filling than bread, more veggies than meat, and always fresh.
Bejgl is my way of sharing that love — of simple, honest food that satisfies and brings joy. One bagel at a time.
BAKED FRESH DAILY
MADE IN PRAGUE
BAKED FRESH DAILY MADE IN PRAGUE
Why Sourdough?
At Bejgl, we use 100% natural leavening — sourdough — in everything we bake: from bagels to brioche, even babka.
Sourdough isn’t just about flavor (though it adds a subtle tang and hearty chew). It’s the original way bread was made for centuries — long before industrial yeast existed. It gives bread a lower glycemic index, makes it easier to digest, and helps preserve it naturally, thanks to slow fermentation and wild yeast.
We believe sourdough makes bread better — in taste, in texture, and for your body. It takes more time and care, but it’s worth every step.
