36-hour cold-fermented sourdough bagels at Circles in Hudson: hand-shaped with cream cheese and bacon from local producers, four mornings weekly.
Tray Tepper moved from Brooklyn to Hudson in 2018 to cook at Lil' Deb's Oasis, and somewhere in the pandemic he started running sourdough pizza and bagel pop-ups out of the restaurant on Sunday mornings. The pop-ups drew enough of a following that people asked him to make it permanent, so in May 2024 he opened Circles inside Spark of Hudson, a coworking space with a minimalist aesthetic that ceramicist Luka Carter helped design: handmade clocks on the walls, mugs Carter threw himself, bagels served on vintage melamine plates.
The bagels are the reason to show up. Each one is hand-shaped, then rests 36 hours in temperature-controlled fermentation before it hits the water and the oven, creating an open, bready crumb instead of the dense chew of a standard New York bagel.
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