Its a New York to Pittsburgh thing...

When Chef Matt Rahenkamp wanted to bring a little bit of their hometown of New York to partner and co-owner Tal Krichten, he decided the best way was to re-create the bagels they shared when they first moved in together years ago.

That journey started in their very own kitchen in 2020 during the COVID19 quarantine, where they experimented with different recipes and flavors to create the perfect bagels. After receiving positive feedback from friends and family, they decided to take the plunge and turn their passion for bagels into a business.

only the best!

We take pride in using only the highest quality ingredients in our bagels, and we are committed to providing our customers with fresh and delicious products every day. Since joining the team at Scratch & Co, Hellbender Bagels and Chef Matt have received praise from prominent local food critics and local food bloggers/influencers, some even stating that Hellbender makes the best bagels in Pittsburgh!

“Hitting the Empire State nail right on the head”

“a medium density bagel w/a soft pull on the exterior and a smooth give on the inside. Hellbender’s bagels are an ideal canvas...”

- Hail Klein, Pittsburgh Food Critic

“densely delicious...”

The bagels, boiled with molasses and baking soda help form a nice crust, are big and chewy, and can be topped with a schmear, lox, etc... and can fill you up...”

- Kristy Graver, Food Writer, Pittsburgh Magazine