Bagelz The Bagel Bakery

Bagelz The Bagel Bakery was founded in 1995 and is built around hand making every bagel, then boiling and baking the bagels daily in its stores. The company describes itself as Rhode Island's only "boil & bake" bagel bakery. Nancy Lieberman and Steve Lieberman own the business, while their son Scott Lieberman actively manages one location. Based in Connecticut, the brand had 3 operating units as of March 5, 2026. All 3 were franchisee owned, with no system owned or closed units. Connecticut accounted for 2 units, or 66.7% of the system, and Rhode Island accounted for 1 unit, or 33.3%. Bagelz The Bagel Bakery has been involved in franchising for 30 years. Its geographic spread of SBA funded locations received a score of 4 out of 10, reflecting a concentrated regional presence rather than broad national coverage. The global bagel market was valued at USD 5.97 billion in 2025 and is projected to reach USD 9.15 billion by 2034, representing a Compound Annual Growth Rate, or CAGR, of 4.87%. That market gives a bagel concept with a distinct preparation method a broader category in which to compete.

The global bagel market was valued at USD 5.97 billion in 2025 and is projected to reach USD 9.15 billion by 2034 at a CAGR of 4.87%. Another estimate placed the market at USD 5.58 billion in 2024 and projected growth to USD 7.35 billion by 2030 at a CAGR of 4.8% from 2025 to 2030. A separate report valued the market at USD 7.70 billion in 2026 and projected it to reach USD 9.57 billion by 2033, with a CAGR of 7.8% from 2026 to 2033. North America held 62.1% of global revenue in 2024 and was estimated at 47.9% in 2026. The U.S. bagel market is forecast to grow at a CAGR of 5.1% from 2025 to 2030. Demand is supported by convenient breakfast choices that can be prepared and eaten on the go. Bagels can be customized with sweet or savory toppings and fit breakfast, snack, and meal occasions. Artisanal and specialty bagels are gaining popularity, which fits Bagelz The Bagel Bakery's boil and bake process. Health focused demand includes wholewheat bagels, which hold 18% of the market, along with high protein, low glycemic index, and gluten free products. New seasoning blends and sustainable packaging are supporting product launches. The category also faces competition from substitute breakfast foods and changes in raw material costs.

Public information does not provide the initial franchise fee, total investment range, ongoing royalty rate, advertising fund contribution, liquid capital requirement, or net worth requirement for Bagelz The Bagel Bakery. The FDD Quality score is 30 out of 100. The Franchise Health Score is 48 out of 100 and is categorized as "Fair" with "Medium Confidence." The initial franchise fee therefore cannot be compared directly with food service category averages, which typically range from $25,000 to $50,000. The absence of a total investment range also prevents classification of the concept as accessible, mid tier, or premium. Costs may vary with format type, geographic location, and build out or conversion requirements. The recurring cost structure cannot be fully assessed without a royalty rate or advertising contribution. The brand's SBA loan default rate is 0.0%, with zero loans charged off, compared with a 10.0% peer average. A total of $0.1 million in SBA loans has been tracked across active lenders in two states. Buyers should request detailed fees and performance information from the franchisor and speak directly with existing franchisees before estimating the full investment.

The operating model depends on hand making each bagel, followed by boiling and baking it fresh each day in the store. The process creates daily requirements for early preparation, consistent boiling and baking, quick customer service, and inventory control that protects freshness while limiting waste. Employee reviews from existing Bagelz locations describe the business as a "great business to work for." Reviews describe an owner as "very optimistic, and invested in the employees" who "rewards efforts without say." A general manager praised the owner's permission for "creativity in staff management," suggesting room for local decision making. The model may require a team that can handle busy periods, while "constant turnover with younger college kids" points to the need for dependable recruiting, training, and retention practices. One barista called the workplace "fun and fast paced" and said it helped develop "strong customer service skills." Employee ratings were 4.7 out of 5 stars for work life balance, 4.0 out of 5 stars for management, and 4.0 out of 5 stars for culture. Public information does not detail training duration, training location, hands on training hours, field consultants, technology platforms, marketing programs, or supply chain arrangements. Territory structure, exclusivity, multi unit requirements, and the preferred balance between absentee ownership and owner operation also require direct review during due diligence.

The overall Franchise Health Score is 48 out of 100, categorized as "Fair" with "Medium Confidence." Industry figures provide context, but they do not establish the results of an individual Bagelz location. The global bagel market was valued at USD 5.97 billion in 2025 and is projected to reach USD 9.15 billion by 2034 at a CAGR of 4.87%. North America held 62.1% of revenue in 2024, and the U.S. market is expected to grow at a CAGR of 5.1% from 2025 to 2030. Bagelz The Bagel Bakery operates 3 total units across two states, all of them franchisee owned. The brand has been franchising for 30 years. Its SBA loan default rate is 0.0%, with zero loans charged off, compared with the 10.0% peer average. A total of $0.1 million in SBA loans has been tracked across active lenders in two states. Unit economics should be examined through franchisor discussions and interviews with existing franchisees.

Two units were in Connecticut, representing 66.7% of the system, and 1 was in Rhode Island, representing 33.3%. The brand has stated that it has been franchising for 30 years. A 2019 case study said that Bagelz was still evaluating the best path for growth, including whether to become a franchise or build its own store chain. The brand's spread of SBA funded locations across states scored 4 out of 10. Its principal point of differentiation is the hand making, boiling, and daily baking of bagels, which supports its position as Rhode Island's only boil and bake bagel bakery. The global bagel market is projected to reach USD 9.15 billion by 2034. No specific recent corporate developments, acquisitions, or technology investments were publicly identified. Other brands are expanding. PopUp Bagels has plans for 300 new locations, and Barry Bagels has announced strategic franchise expansion. Thomas' has introduced high protein bagels containing 20 grams of protein, while Panera Bread has introduced plant based bagels and cream cheese alternatives. Wholewheat bagels hold 18% of the market, and new seasoning blends are part of continued product development. Future growth may depend on menu innovation that keeps the boil and bake identity, along with delivery integration and customer loyalty programs.

The ideal Bagelz The Bagel Bakery franchise candidate would need to consider the demands of a hand made, boil and bake bakery as well as the limited public detail about franchisee qualifications. Specific required experience, management background, and industry knowledge are not publicly detailed. The operating model points toward a person who values product quality, can manage daily operations directly, and may have food service or retail experience. Employee reviews describe owners who are "very optimistic, and invested in the employees" and who "rewards efforts without say." That culture favors a franchisee who can create a positive and supportive workplace. A general manager's comment that the owner allowed "creativity in staff management" also points toward the value of leadership and team building skills. Because reviews mention "constant turnover with younger college kids," a candidate should be prepared to recruit, train, schedule, and retain employees. The current footprint is concentrated in Connecticut and Rhode Island, so a buyer should assess the available territory, local demand, staffing conditions, and the amount of time the operating model would require before proceeding.