Some mornings call for simplicity — a plain bagel, a smear of butter, coffee light and sweet.
But then there are the mornings when you want it all.
You want salty, garlicky, seedy, toasty, chewy, crunchy — a full sensory experience in the palm of your hand. That’s when you go for the everything bagel. And at Bagel Chicks Bakery in Ranson, West Virginia, the everything bagel isn’t just a menu item. It’s a ritual. A symbol. A conversation starter.
For locals, commuters, and out-of-towners alike, it’s the bagel that built a following. Some drive in from far flung locations. Others swing by on their way north. It’s been photographed, obsessed over, and, yes, even argued about — because the bar for an everything bagel isn’t just about flavor. It’s about balance. It’s about memory. And it’s about mastery.
Here’s everything you never knew you needed to know about the everything bagel that helped put Bagel Chicks on the regional map.
The anatomy of a perfect everything bagel
An everything bagel lives or dies by the topping. Let’s start there.
Bagel Chicks doesn’t skimp. Their blend is proprietary, hand-mixed in-house, and layered thick across every inch of the crust — no bald spots, no half-hearted sprinkle. The mix leans classic: sesame, poppy, garlic, onion, sea salt. But it’s the balance of those elements, toasted to just the right level, that makes it sing. Garlic doesn’t overpower. Salt doesn’t scorch. Every bite is a controlled burst of flavor.
But what really sets this bagel apart is the dough beneath the crust. It’s not an afterthought. It’s cold-fermented overnight, which gives the interior a slight tang and chew. It’s hand-rolled and kettle-boiled before baking, which creates that essential texture — crisp at the edges, chewy at the center, and just dense enough to hold its shape when toasted and piled high with cream cheese, egg, or smoked salmon.
It’s a bagel that remembers where it came from — four generations of New York tradition — but also reflects where it lives now: in the foothills of West Virginia, at a counter where folks take their time.
Why it’s so much more than “just a bagel”
The everything bagel isn’t for the indecisive. It’s bold. It’s confident. And in some ways, it mirrors the journey of Bagel Chicks Bakery itself.
When Jackie Costantino and her family moved from Germantown, Maryland to Charles Town, West Virginia in 2010, they brought decades of baking experience with them. By the time Jackie partnered with Katheryn Acker and rebranded Royalicious as Bagel Chicks Bakery in 2025, the everything bagel had already become a staple — a product that customers asked for by name.
But under the new name, it became something more: a symbol of continuity in a time of change. A reliable favorite with deep roots, still fresh every day.
Locals swear by it. Commuters grab it with egg and bacon for the drive. Some eat it toasted with plain cream cheese, others load it up with spicy veggie spread or lox and capers. But no matter how you top it, it delivers.
How people eat it says everything
If you want to learn something about a person, watch how they eat an everything bagel.
Some pull it apart by hand, savoring the crust before tackling the middle. Others slice, toast, and build it like a fortress of flavor. And then there are those who go for it whole — no napkins, no apologies.
At Bagel Chicks, everyone’s got their method. One regular orders it double-toasted with bacon scallion cream cheese — “crispy edges only.” Another swears by the breakfast sandwich version: egg, cheese, sausage, a dash of hot sauce. A mom from down the street splits it with her toddler, who eats the poppy-seed side first and leaves a trail of crumbs all the way to the car.
The everything bagel is a chameleon — a base for whatever morning you’re having. And the staff behind the counter? They’ve seen every variation. They know your combo before you say it. They’ve even got nicknames for some of them.
Pairings that take this bagel to the next level
While the bagel can stand on its own, there’s no harm in leveling up. Some local favorite combos include:
- Bacon Scallion Cream Cheese — Salty, creamy, and just a little indulgent. Perfect for pairing with the bold crust of the everything bagel.
- Avocado & Egg — A lighter, modern take that balances richness with texture.
- Classic Lox — Smoked salmon, capers, red onion, a swipe of plain cream cheese. Brunch perfection.
- Spicy Veggie Spread — A little heat, a lot of crunch, and perfect for folks who want something punchy without the meat.
And for the minimalist? A simple pat of butter on a hot toasted everything bagel. No frills. Just warmth and flavor.
Why it keeps people coming back
You don’t need to be a bagel expert to know when you’ve found “the one.” Bagel Chicks’ everything bagel hits all the right notes — texture, flavor, satisfaction. But it also feels like part of something bigger.
It’s served by people who care. It’s made using family recipes that go back nearly a century. It’s eaten in a shop that still believes in good mornings, eye contact, and fresh coffee.
Maybe that’s why customers return week after week, year after year. The everything bagel isn’t just a menu item — it’s a memory in the making. Something you introduce your friends to. Something your kids grow up with. Something that, once you’ve had it here, is hard to settle for anywhere else.
One bagel, one legacy, at Bagel Chicks Bakery
At the end of the day, the everything bagel at Bagel Chicks Bakery is everything the shop stands for: tradition, flavor, integrity, and care. It’s bold without being overdone, comforting without being boring.
And like the bakery itself, it rises fresh every morning — ready to meet whoever walks through the door.
