Mustard's Bagels

Run by one of the founders of coffee roaster Go Get Em Tiger, this sourdough bagel shop grew out of a pop-up window in Highland Park before landing a permanent storefront on Washington Boulevard in Culver City in 2025. The dough is slow-fermented with heirloom flour from the Tehachapi Grain Project, hand-formed and boiled in malt syrup before baking to a blistered crust. Order the Grampa Sam lox bagel or the Weezy, a brûléed banana and cocoa spread combination, at a handful of tables out front. It sells out most days before 1 p.m., open Friday through Sunday.