This post was updated Jan. 29 at 8:16 p.m.

PopUp Bagels doesn’t do sandwiches, knives or shortcuts – only warm bagels, oversized schmears and a little chaos.

The boutique bagel franchise’s highly anticipated Brentwood location opened its doors Dec. 19, 2025. The shop’s arrival in Los Angeles was accompanied by long lines of hundreds of customers, all eagerly anticipating the viral bagel that had amassed a loyal following on the East Coast. Known as the No. 1 bagel in New York City on Yelp and a two-time winner of BagelFest “Best Bagel” award, the brand’s expansion feels like a cultural moment in the LA food scene.

With the minimum order consisting of a pack of three bagels and one schmear at $15, the price is above average. However, the sheer size of the schmear, eight ounces – which is more than enough for three bagels and plenty of extra – helps justify the cost. Although the price and three-bagel minimum order may make the shop impractical for students on a day-to-day basis, the decadence of the cream cheese and the bagel’s crispy, chewy appeal make the establishment a noteworthy culinary affair for students seeking a delicious treat and an easily accessible off-campus adventure.

From the street, the shop’s exterior is sleek and minimalist. The building’s black walls are adorned with white script, reading “Tasty,” “Crusty,” “Fluffy,” and “Seedy.” The orange accents pop against the dark backdrop, from tangerine-toned metal tables to the vintage apricot-colored Chevy pickup parked in front, emblazoned with the phrase “grip, rip, and dip.” Seating is minimal, reinforcing that the spot is a grab-and-go ritual.

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There is no indoor seating, so orders are placed at the counter. During a weekday visit, the line was short – just two groups ahead – suggesting opening week crowds have already mellowed. The customer service was friendly and efficient, with the cashier providing recommendations. From ordering to pickup, the wait was about two minutes.

A glance at the bagel’s shape makes it clear: PopUp Bagels is not trying to be traditional. Thick and compact, they resemble bread rolls more than the typical bagel. Still warm and golden, these bagels became popular because of their unique “rip-and-dip” serving style. These bagels are meant to be torn by hand and dipped in massive containers of schmear. They display gentle resistance when torn, a foreshadowing of the crisp exterior and soft, chewy interior to come.

The three-bagel-and-one-schmear combo included a salt bagel, a sesame bagel, an everything bagel and scallion cream cheese, selected per the server’s recommendation.

The salt bagel was a standout surprise. Somewhere between a bagel and a pretzel, the salt bagel’s fluffy texture and satisfying chew were elevated by simple but effective salting. Paired with the rich and tangy scallion cream cheese, the bite was indulgent without being overwhelming.

Completely encrusted with sesame seeds, the sesame bagel offered a nutty flavor and the same signature texture. The bagel’s rip-apart nature ensured that sesame seeds swiftly covered the table. While enjoyable, this bagel was less memorable than the salt bagel. The flavor was pleasant yet ordinary.

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It was the everything bagel that was the pièce de réstistance. Crispy sweet garlic, smoky poppy seeds, nutty sesame and flakes of salt coated both sides of the bagel. Each slow bite can only be described as a moment of complete and utter perfection. The everything bagel created a bold contrast between savory and subtly sweet flavors. It’s layered. It’s textured. It’s the kind of bagel that explains the frenzy surrounding its opening.

The experience is messy. With each rip of the bagel, tables quickly become a blanket of sesame and poppy seeds. And yes, finding a place to sit nearby may require some creativity, but nearby cafes such as Malou Coffee offer a solution.

PopUp Bagels is ideal for a special outing with friends, easily accessible via the Santa Monica’s Big Blue Bus from UCLA, and is made tempting by the rotating seasonal spreads that encourage repeat visits. This isn’t the place for a quick-sliced bagel destined for avocado toast. It’s a place that asks you to slow down: To tear into a warm bagel, dunk it into decadent schmear and embrace the joy of seeds scattered everywhere.

PopUp Bagels is a reminder that food doesn’t need to be rushed. It’s meant to be savored.