Questions
What people ask before they walk in.
Visiting
- What time do you open?
- 4:30 AM Monday through Saturday, 5:00 AM on Sunday. We close at 4:00 PM Monday through Saturday and 2:00 PM Sunday.
- Where are you located?
- 501 NJ-17 South in Paramus, with parking right out front. Easy in and out off Route 17.
- Do you deliver?
- Not directly. Ordering on this site is for pickup at our counter. Delivery is handled by Grubhub, DoorDash, and Uber Eats, each under their own pricing.
- What forms of payment do you take?
- Cash or card at the counter, and paying cash takes 3% off the board price. Orders placed on this site are paid by card, Apple Pay, or Google Pay.
Ordering
- Can I order ahead for pickup?
- Yes. Online ordering opens at 5:30 AM. Build your order, pay with card, Apple Pay, or Google Pay, and pick a slot at least 30 minutes out. That head start is what lets us have it hot and bagged when you walk in.
- Why are the online prices higher than the boards in the shop?
- Online prices run about 3.5% above the in-store board prices. That covers card processing and the work of taking, packing, and holding an order placed ahead. The boards also carry a 3% cash discount at the register, which applies to paying cash in person.
- Why do DoorDash and Uber Eats show different hours and prices?
- Delivery apps list their own hours for delivery, which can be shorter than the shop's, and their own menu prices, which run higher than ours. The shop is open Monday to Saturday 4:30 AM to 4:00 PM, and Sunday 5:00 AM to 2:00 PM. Pickup orders on this site cost about 3.5% more than the boards in the shop.
- How much notice do you need?
- Every online order needs 30 minutes, so the earliest slot is half an hour out. For office trays and catering, send the details through the catering page and give us 24 hours where you can.
- Can I change or cancel an order?
- Call us as soon as you can at (201) 261-5775. If we have not started making it, we will cancel and refund in full. Once it is on the griddle we may not be able to, but we will work something out.
- Do you cater?
- We do. Baker's dozen runs, office breakfasts, and sandwich trays. Larger orders need 24 hours notice. Send the details through the catering page.
Food
- What kinds of bagels do you have?
- Plain, sesame, poppy, everything, cinnamon raisin, salt, onion, garlic, egg, whole wheat, whole wheat everything, pumpernickel and marble, plus specialty bagels and flagels. All of them are boiled and baked here, all day.
- How much is a bagel, or a dozen?
- A single bagel is $1.55 on the board in the shop and $1.60 ordered here. A baker's dozen, 13 bagels, is $18.54 in the shop and $19.19 online. Specialty bagels and flagels are $2.32 each in the shop.
- How much is a bacon, egg and cheese?
- A bacon, egg and cheese is $8.71 on the board in the shop and $9.01 when you order it here, on a bagel, roll, wrap, or bread. So is a Taylor Ham or sausage, egg and cheese.
- Do you have Taylor Ham?
- Of course. Taylor Ham and egg, on an everything bagel unless you say otherwise. It is the sandwich Bergen County has been ordering here for thirty years.
- I have a food allergy. Can you accommodate me?
- We bake with wheat flour in one shared kitchen and cannot guarantee any item is free of any allergen. We will change gloves and use clean utensils on request. For anything severe, call us before ordering rather than relying on the notes field. See our allergen page for the full picture.
- Is the gluten-free bread safe for celiac?
- No. We offer gluten-free bread as a substitution, but it is prepared in the same room, on the same equipment, in air that carries wheat flour. It is there for preference or mild sensitivity, not for celiac disease or a wheat allergy.
- What deli meat do you use?
- Boar's Head, across the deli sandwiches and the clubs. Salads and spreads are mixed in house.
The shop
- Are you the old Dennis Hot Bagels?
- Same bagels, new name. We moved up the road and became Perry's. Boiled and baked on premises, same as always.
- Are the bagels actually boiled?
- Yes, boiled in water and then baked, on premises, all day long. That is the whole reason the crust does what it does.