Ask a New Yorker where to find good bagels outside the East Coast, and you’re bound to get laughed off Manhattan. Those poor city slickers, they don’t know any better. They think they’ve tried it all yet they’ve never tried Boss Bagels and Coffee. Standing for “bagels on Southern soil,” Boss prides itself on serving up rolls-with-holes that are neither “New York-style” nor “Montreal-style” but are delicious all the same. That’s because chef & owner Brannon Soileau has simply returned to old-world basics. Forget extruders and steam ovens. All of Boss’s bagels are hand-rolled before they’re boiled (like in New York) in honey water and baked in a wood-fire oven (like in Montreal), resulting in a sweet, dense bagel unrivaled by others. And this entire process is on full display in-store. Soileau’s chef-inspired menu also includes uncommon schmears, house-made toppings, and lever-pressed espresso. But don’t mistake this copy for the real thing. Come in and experience first-hand how the bagels are made with a watchmaker’s care, an artist’s creativity, and—as cheesy as it sounds—a grandparent’s love. They really are that good, so come on in sometime! Brannon and his wife Christie are thrilled to share with San Antonio their passion for inventive, good cooking, and look forward to making your day better with a bagel from Boss.