“It’s a bagel shop, so it’s not that serious,” says Jennifer Gonzalez-Neely, co-founder and chief bagel maker at Mother Dough Bagels. Yet, Gonzalez-Neely is extremely serious about everything she serves, from the kitchen at the downtown brick-and-mortar, which opened in January.
Dedication to her craft started when she became a mother. “I’ve always been, as a mom, notorious about what goes in my kids’ stomachs. I try to be as clean as possible. If I can make it from scratch, I’ll do it.” That means everything on their rotating menu is as homemade as it can get, from curing her meats to sourcing seafood and produce from the local markets.
Learn why throngs of people wait hours for her organic, hand-rolled, New York-style bagels and spreads:
Why sourdough bagels?
“I was pregnant with my second [child] and needed a bagel in Santa Barbara, and there just weren’t any. So I started making it myself,” she says. Like 90% of the population during the pandemic, she learned to make sourdough. “I learned about its benefits, the fermentation process, and how much better it is for you to consume food that way.”
What else are you cooking up?
“My favorite part, which wasn't planned, is the collaborations I’ve been able to do. It allows me to step outside the box and be creative.” Be on the lookout for new seasonal menu items in collaboration with Rascal’s Vegan, Barbareno, and Loquita.
What’s your go-to bagel?
“I make my bagels and spreads by combining different flavors based on my mood. If I'm feeling adventurous, I'll go with my furikake, which is gochujang or tobiko cream cheese. But sometimes I’m feeling simple, and sea salt with garlic herb [cream cheese] hits the spot.”
Friday-Sunday, 9 am - 1 pm (or sold out)
604 Santa Barbara St.