Dazzle Registry is a bagel shop in São Paulo baking hand-rolled, kettle-boiled bagels from scratch every day before 6 a.m., so the signal is always warm when you arrive.
Come in before noon for the full menu, or order a box for your next summer gathering.
Contact usIf you have ever bitten into a bagel and found it soft all the way through, with a crust that tears like sandwich bread, it was probably not boiled. The boil is the step that defines the bagel's texture, and it is also the step that most home recipes either skip or reduce to a brief dip. Here is what is actually happening in the pot and why it is worth doing properly.
Read more →Flour is the ingredient that home bakers tend to swap without thinking too hard about it, and in most bread recipes that is fine. Bagels are less forgiving. The dough needs to be stiff, elastic, and strong enough to hold its shape through a boiling bath. That requires a flour with enough protein to build a proper gluten network. Here is what to look for and why it matters.
Read more →A schmear is not complicated, but it is also not just cream cheese from a tub. The difference between a good schmear and a great one is usually texture and balance. At the shop we whip ours fresh each morning with a stand mixer, which gives it a lighter, more spreadable consistency than it has straight from the package. Here are three versions you can make at home with equipment you already have.
Read more →Every bagel goes into a honey-malt water bath before the oven. That's what gives the crust its particular chew and the inside its tight, even crumb. We do not skip this step on busy mornings.
We mix at 10 p.m. And let the dough cold-ferment until 4 a.m. The extra hours develop a depth of flavour you can't rush. Our neighbours have started setting their alarms by the smell.
Our sesame comes from a small producer in Mato Grosso. The poppy seeds arrive from a cooperative in Paraná. We keep the supply chain short so we know exactly what's going on the dough.
Answer three questions and we will point you to the bagel or service that fits your situation best.
Camila Fonseca studied food technology at the Universidade de São Paulo and spent three years in industrial baking at a large facility in Osasco before deciding she wanted to work smaller and closer. A six-week trip to New York in 2018 introduced her to properly kettle-boiled bagels and changed the plan entirely. She opened Dazzle Registry in Pinheiros in October 2019 with four bagels and two schmears. Outside the shop she runs a small sourdough study group that with on the first Tuesday of each month, and she is quietly working on a recipe zine she keeps saying will be ready by the end of the year.
We open at 7 a.m. Every day, including Sunday. Specialty flavours like the jalapeño cheddar and the seasonal special tend to go by noon. Plain and everything bagels usually last until early afternoon. If you want a specific flavour guaranteed, come before 9 a.m. Or message us the day before and we will set some aside.
Yes, and we prefer it. We need at least 48 hours notice for any box order. For large orders of ten boxes or more, a week's notice is better. You can order by email or through our contact form. We confirm within a few hours and ask for a 50% deposit to hold the order.
Honestly, no. Our kitchen handles high-gluten flour all day and we can't safely guarantee a gluten-free product in that environment. We'd rather be straight with you than make a promise we can't keep. If you have a serious intolerance, this is probably not the right place for you, and we are sorry about that.
For walk-in orders, we build from our menu. For custom commissions of two dozen or more, yes, we can work with you on a specific flavour or filling. Lead time is one week. Email us with your idea and we will tell you honestly whether it's doable and what it would cost.