Rebelle Artisan Bagels
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Hand-Rolled Bagels in Cambridgefollow us on Instagram
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Hand-Rolled Bagels in Cambridge
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Hand-Rolled Bagels in Cambridge
we’re rebelle and we’re here to rock you with our engineered-to-perfection bagels.
Leave it to a bored MIT-trained chemical engineer to concoct bagel perfection: crispy on the outside, fluffy inside, blistery and flavorful from a long proof and artisanal technique.
After 6 years rocking the Providence bagel scene, we moved to Cambridge to do our thing!
Our bagels are made using King Arthurflour and get hand-rolled, cold-fermented overnight and boiled before we bake them fresh daily. Our cream cheese flavors are made in-house, inspired by fun, global flavors and updated seasonally. We also bring in fresh salmon fillets to cure into our own lox, which gets sliced daily for sandwiches. Plus, we have plenty of vegan options that'll make omnivores jealous, fresh roasted coffee and house-made pastries, just because. LEARN MORE…
What people are saying about us
“Providence’s loss has become Cambridge’s gain with the arrival of Rebelle. The bagels remain exceptional, the spreads and pastry remain inventive.” — Edible Boston
“A well-located nook serving next-level bagels for adventurous eaters” — Boston Globe
"Where to Get the Best Bagels in Every State" -- The Nosher
Best of RI Winner: Best Bagels 2017 and 2018 -- RI Monthly
"Meet the MIT-trained scientist who is engineering the city's brainiest breakfast" -- Providence Monthly
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hours of operation
Monday - Friday: 7 AM to 2 PM
Saturday & Sunday: 8 AM to 1 PM
location
249 Third St
Cambridge, MA 02142
Phone: 617-870-7177
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_The Rebelle Artisan Bagels (TM) name and logo are registered trademarks of Rebelle Artisan Bagels, LLC._
Menu as captured Aug 30, 2026 · source ↗
We hold 76 venues in Providence, RI and could score 6 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
See the week▾
| Sunday | 8am – 1pm |
|---|---|
| Monday | 7am – 2pm |
| Tuesday | 7am – 2pm |
| Wednesday | 7am – 2pm |
| Thursday | 7am – 2pm |
| Friday | 7am – 2pm |
| Saturday | 8am – 1pm |
Hours checked Aug 30, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Coverage
- Eater Providence — Rebelle Artisan Bagels ↗
Eater Providence
Press