Made famous by the New York Times, Midnite Bagel is one of San Francisco's newest gems. They are unique in that they make their bagels using a mix of flour and a wild yeast sourdough culture. Their blend gives the bagels an incredibly distinct flavor that brings these bagels onto a whole other playing field. All of this comes from Nick Beitcher's experience of growing up in different cities across the East Coast, as well as over eight years of baking at the world renown Tartine. His approach is simple yet effective: Take everything we know about naturally leavened (sourdough) bread and apply it to bagels!