Welcome to Odell's Bagel
Nestled in Denver’s Highlands neighborhood, Odell’s historic 1910-era building is a local landmark, operating as a bakery for the last 30 years. Situated on a prominent street corner, Miles is honored to continue operating as a beloved gathering spot for families and friends, especially on Saturday mornings when the neighborhood buzzes with activity. Anchored by the building’s 40-year-old floors, Regular Architecture perfectly blends old-world charm with modern elements to showcase the time-honored and enduring appeal of the Highlands neighborhood. Guests are welcomed by a long wooden countertop and simple menu boards that harken back to the classic bagel shops of Miles’ youth. An abundant display case boasts pantry items like house-whipped cream cheeses, house-made pickles, house-made jams and mustards, a selection of tinned fish, and Odell’s Bagel merch that exemplifies the lifestyle that bagel culture has become.
“I am excited to honor those who came before me, and those who inspired me to be a chef and mentored me,” says Miles. Miles’ grandmother, a prominent kitchen designer in New York City inspired him to be a chef. He went on to be mentored by several chefs, including David Bouley, Masa Takayama, and Hiroshi Sasaki. Long live bagel culture!”
A bit about miles
What do you get when you take a New Jersey-born and raised chef and give him years of Michelin-star fine-dining experience in Japan? The best damn bagel and lox you’ll ever have. After bringing his Japanese experience to Denver farmer’s markets in the form of bento boxes and breakfast sandos, Chef Miles Odell started weaving in his signature bagels and never looked back.
As dedicated advocates for the local food community, including the Colorado Grain Chain and surrounding states' grain networks, we take pride in offering sustainable grains and products at our bagel shop. Grains make up about 50% of the average American diet, yet information about these grains is often scarce. We use a blend of locally milled flour and a naturally cold, slow fermentation process to create bagels that are easily digestible and nutritionally superior to those made with commercially refined flour. Our bagels are hand-rolled, kettle-boiled, and baked on a hearth stone, delivering a unique texture and flavor. We never take shortcuts in our bagel-making process, ensuring the highest quality in everything we do.